1. By: Cecilie Braadt Bridget McHugh Janelle Gros Rosemary Squires
The Acceptability of a “Twix” bar with a Gluten-Free Flour Cookie Base Substitute
By:
Cecilie Braadt
Bridget McHugh
Janelle Gros
Rosemary Squires

2. A History on “Twix”
The Twix was originally founded in the United Kingdom in 1967 but was originally called “Raider”
A Twix bar is a candy bar that consists of a cookie biscuit with caramel on top that is coated with chocolate.
Mars Inc. continued to produce the newly named “Twix” bar in the United States
Mars Inc. created spinoffs of the original candy design but never deviated from the
original cookie recipe containing
wheat flour.
2. was sold as 1 bar per package.
3. 13 years after “Raider” was created it was declining in sales in the U.K, the United States became aware of its existence.
4. and sold it as two Twix bars per package.
5. Messed with caramel replaced with cookies and cream, made it peanut butter, and ice cream but did not change the cookie.
6. This cookie recipe became a problem once nutritional disease such as celiac disease came about because they could not eat this treat.

3. What is Celiac Disease?
Celiac Disease is a genetic autoimmune disease that damages villi which line the small intestine.
Once villi are damaged and someone with this disease were to ingest gluten-containing products they would not absorb the nutrients and become malnourished.
Symptoms: delayed puberty in children, diarrhea, vomiting, slowed growth.
Avoid: white flour, durum wheat, gram flour, tritcale, kamut, semolina, spelt, wheat germ, and wheat bran
therefore.
the only way to fight against celiac disease is to learn to live with it. Understand what you can and cannot eat.
3. More likely in those with a family history of celiac. The disease can develop at any point in life from infancy to adolescence to late adulthood.
4. Gluten in foods such as pasta and cookies but also sauces like soy sauce and in candy like the Twix bar.

4. What is Celiac Disease? continued
Today 1 in every 133 people
have Celiac Disease.
Researchers have found that
the number of Celiac patients has
doubled every 15 years since 1974.

5. Hypotheses Sample 1: Sorghum Flour.
The characteristics of a Twix made with sorghum flour will be just as acceptable as a Twix made with all purpose flour. REJECTED
Sample 2: Brown Rice Flour.
The characteristics of a Twix made with brown rice flour will be less acceptable compared to the Twix made with all purpose flour. ACCEPTED
Sample 3: Buckwheat Flour.
The characteristics of a Twix made with buckwheat flour will not be as acceptable as a Twix made with all purpose flour. ACCEPTED
By replacing all-purpose wheat flour with buckwheat, sorghum, and rice gluten free flours we will be able to make a gluten free “Twix” bar that will have the same acceptable appearance, taste, and texture as a regular “Twix” bar.
We replaced 100% of the all purpose flour in each of our three substituted recipes.

6. Function of Flour in Baked Goods
Provides the volume and the structure for baked goods.
The gluten framework stretches to contain the expanding leavening gases during rising.
The protein content of a flour affects the strength of a dough.
All purpose flour has a protein content of 10.5 percent. This medium protein flour can be used for all baking purposes.

7. Literature Review
A study done by Torbica et al. (1) researched the properties of buckwheat and rice flour as raw materials in gluten-free cookie formulation and its relationship with final product quality and found it to be an acceptable substitute.
Likewise, a study done by Hager et al. (2) investigated the nutrient composition of commonly used gluten free flours such as brown rice, buckwheat, and sorghum and compare them to whole wheat flour and their acceptability to people with celiac disease.

8. Literature Review Continued
Gujral et al. (3) performed a study on brown rice and evaluated the products and found the nutrition value was enhanced as well as gluten free.
Lee etc al. (4) found that a gluten-free diet containing the flours studied in our experiment concluded that these flours increased the nutrient profile of the gluten-free dietary pattern significantly.

9. Literature Review Continued
A study done by Nikolic (5) found that rice flour does not absorb as much water as wheat flour which was proved in our experiment due to the crumbly texture.

10. Methodology
First we researched a high rated homemade “Twix” bar recipe from Candy.about.com
Experiment: A total of four samples. A control sample of all purposes flour, and three samples of buckwheat flour, brown rice flour, and sorghum flour.
Pilot lab: Tested with all purpose flour. Adjusted type of chocolate and cut the recipe in half.
Created surveys
When creating the new Gluten-Free candy bar, we had made a total of four samples including a control sample made of all-purpose flour then three samples of gluten free brown rice flour, sorghum flour, and buckwheat flour.
The only substitute was of the all-purpose flour for gluten free flour.
After testing with sorghum flour during a pilot lab, we adjusted the chocolate ingredient to Almond Bark chocolate for dipping purposes, and decided to cut the original recipe in half so there was not an overabundance for our experiment.

11. Methodology Continued
Final experiment: Mixed ingredients and placed each sample pressed into small pans. After baked, spread melted caramel on top then cooled. After cooling, we cut individual bars and dipped each into melted chocolate. Let cool.
Assessment: We had used a Likert Scale system for our survey which was a 5 question survey based on our products taste, texture, color, flavor and overall quality.
Participants: The survey was conducted by 17 college students and a Food Science Professor who had tasted and rated each of our four samples.

12. Control Recipe Yield: 20 Bars
1 stick plus 3 tbsp. butter, softened
1/2 cup granulated sugar
2 cups all purpose flour
1/2 tsp. salt
1 lb. 5 oz. soft caramels, unwrapped
2-3 tbsp. heavy cream
1 lb. Almond Bark Chocolate
Yield: 20 Bars
Dependent Variable: The characteristics that each flour type produced.
Independent Variable: The different types of flours used. (All-purpose for the control, buckwheat flour, sorghum flour, and brown rice flour).

13. Questionnaire Gluten-Free “Twix” Survey
The taste(mouth feeling) is acceptable:
The texture is acceptable:
The appearance (shape) is acceptable:
The flavor is acceptable:
The overall quality is acceptable:

14. Taste

15. Texture

16. Color

17. Flavor

18. Overall

19. Calories and Fats in All Purpose Flour Twix

20. Calories and Fat in Sorghum Flour Twix

21. Discussion
The cookies made with rice flour did not hold together well because of the decreased water absorbance and decreased structural integrity
Buckwheat flour created the toughest cookie due to the hearty texture of the buckwheat flour
Sorghum four created the cookie most similar to the wheat flour cookie because of its similarity to the flour

22. Implications/Applications
Because Celiac Disease is becoming more common, cooking with Gluten-Free products is highly recommended.
Gluten-free products have been increasing in amount and variety, and with clear evidence of satisfying customers, candy companies like Mars Inc. are encouraged to someday make gluten-free products as well.
Sorghum flour was determined to be the most successful gluten-free flour for making our candy bar.

23. Limitations Ingredients
The chocolate coating needed to be a specific dipping chocolate to hold together the more delicate gluten-free cookie base.
Cooking Times:
Because all of the new gluten-free flours were completely different they all were a bit different with how long they each had to cook.
Cooling Procedure
When the product, after dipped in chocolate, was cooling it was not placed on wax paper so it hardened on an improper surface and stuck to it.
Participants
We had 17 participants fill out a questionnaire while other groups had 25.

24. Conclusion
Baking with Gluten-Free flour may slightly change the texture and appearance of baked goods, but the taste still remains delicious.
Overall the sorghum flour was the best replacement flour, but was not as accepted as the control group.
Buckwheat was the second highest rated replacement flour.
The study found that the replacement of all-purpose flour with gluten free flour will create a suitable Twix Bar for consumers with celiac disease.

25. References
(1) Torbica, A, Hadnadev, M, Dapcevic Hadnadev, C. Rice and buckwheat flour characterization and its relation to cookie quality. Food Research International. (2012). 48:
(2) Hager, A. S., & Et al. (2012). Nutritional Properties of Commercial Gluten Free Flours. Journal of Cereal Science,
(3) Gujral, H. S. (2012). Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti. Food Science and Technology International, 18(1), 47-54
(4) Lee, A. R., & Et al. (2009). The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22(4),
(5) Nikolic, N, et al. Rheological properties and the energetic value of wheat flour substituted by different shares of white and brown rice flours. Chemical Industry and Chemical Engineering Quarterly. (2011). 11 (3):
The History of the Twix Candy Bar | eHow.com
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26. Any Questions?