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The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly prepared with all-purpose flour. Tom Mellette Leo Nigro Liz Moreau Jungkeon Lee 05/09/12 Professor Tripp . Wheat flour in baked goods What is gluten? Role of gluten?

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tom mellette leo nigro liz moreau jungkeon lee 05 09 12 professor tripp

The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly prepared with all-purpose flour

Tom MelletteLeo NigroLiz MoreauJungkeon Lee05/09/12Professor Tripp

background gluten and wheat

Wheat flour in baked goods

What is gluten?

Role of gluten?

Refined flours

Background (Gluten and Wheat)
background soy flour

Uses

Benefits

Nutrient Content

Structure of Baked Goods

Background (Soy Flour)
objectives

To increase the nutrient content of a popular baked good which is traditionally made with white wheat flour

  • To determine an acceptable percentage of soy flour to white flour in muffins in order to increase the nutrient content
Objectives
products prepared

Control – Blueberry muffin made with 100% white flour

  • Test 1 – Blueberry muffin with soy flour substituted 20% by weight for white flour
  • Test 2 – Blueberry muffin with soy flour substituted 30% by weight for white flour
Products Prepared
hypothesis

Based on research, soy flour is acceptable in baked goods / increases nutrient content

Nutrient content will increase as soy content increases

The higher addition of soy flour with produce product that is moister but crumbly in texture, possibly unpleasant in taste

No outstanding differences in appearance

hypothesis
instrument test

Instrumental Test- Height

  • Once muffins have cooled, slice in half lengthwise.
  • Using a ruler, measure the muffin’s height in centimeters at the point of maximum height.
  • Complete measurements on three cupcakes per product,
  • Calculate an average of the three readings and record in Results Table.
Instrument Test
creating the customer survey

9 Point Hedonic Scale

Purpose

To measure how well they liked muffins with increasing soy flour

Creating the Customer Survey
conclusions

Addition of soy flour increases nutrient content

Consumers prefer regular muffins (100% white flour)

Muffin prepared with 20% soy flour scored only slightly lower than 100% white flour

Substitutions of up to 20% soy are feasible

We would like to repeat in more controlled environment due to oven restrictions

Conclusions