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Donut Need No Gluten Chocolate Glazed DonutsQuick Breads (Cakes/Cookies)-Gluten Free“The Munchkins” By: Madison Galascio, Melanie Lewis & Claire PomorskiNutrition 320:Science and Methods of Food Preparation10/24/17 438150381007810506667546767752762252676525276225RMP Part 2Madison Galascio, Claire Pomorski, Melanie Lewis Proposal ReportIntroduction: The recipe chosen for this project is a classic chocolate glazed donut recipe which will be made gluten free. The original recipe calls for all-purpose flour which aids in the rising and fine crumb that is typically seen in a cake donut. When modifying this recipe, we chose to use a combination of both whole grain oat flour, and Bob’s Red Mill Gluten Free Flour. By mixing several non-wheat flours, the goal is to mimic the effect of gluten in this product and provide a donut that is similar in taste, texture and mouthfeel for people who are unable to eat gluten products. The main focus of modifying this recipe is to create a gluten free alternative, yet another substitution is being made to make this donut a little bit healthier. The original donut recipe calls for six tablespoons of sour cream which will be substituted in the gluten free recipe for six tablespoons of whole milk greek yogurt. Sour cream and greek yogurt are both fermented milk products that contain similar properties as far as texture and mouthfeel. Greek yogurt adds significant protein and calcium into the recipe that sour cream is missing, and by substituting the yogurt into the recipe, the differences in taste and texture will be miniscule compared to the substitution of the flours.Recipe Information: The original Chocolate Glazed Donut recipe was found on a popular baking blog website, “Buns In my Oven”. This website provided us with the standard recipe that included gluten.Glazed Chocolate DonutsOriginal Recipe Donut Need No Gluten Chocolate Glazed DonutsModified - Gluten FreeDonuts:Donuts:1 cup flour? cup oat flour, ? cup Bob’s Red Mill Gluten Free Flour? cup sugar? cup sugar? cup cocoa powder? cup cocoa powder? tsp. Baking soda? tsp. Baking soda? tsp. salt? tsp. salt? tsp. Vanilla extract? tsp. Vanilla extract1 egg1 egg6 tbsp. Sour cream6 tbsp. Plain Greek Yogurt ? cup milk? cup milkGlaze:Glaze:1 ? cups powdered sugar1 ? cups powdered sugar? cup milk? cup milk1 tsp. vanilla1 tsp. vanillaOriginal Recipe: : In general, the proteins found in flour are used to form gluten which contributes to the ability of a baked good to rise. A higher concentration of these proteins that form gluten yield a texture that is light and airy because of gluten’s ability to expand and allow gaseous pressure from steam or carbon dioxide to leaven the baked product. In this recipe modification, gluten from all-purpose flour is being taken out of the equation and replaced with alternative flours. The two flours that are substituting all-purpose flour are oat flour and Bob’s Red Mill Gluten Free Flour. As neither of these flours contain the elastic properties from gluten, the donuts produced will be more dense, crumbly, and have less volume than the original recipe. Because of the lack of leavening agents in these flours, they will not produce sufficient air pockets when mixed that contribute to a finer crumb and volume that is normally seen in cakes and donuts. The crumb will be less fine with less uniformity of the air pockets. This will ultimately lead to a decreased rise in the gluten free product, and a crumbly texture (Brown, 2015). The taste of the gluten free donuts will differ slightly as whole grain oat flour has a more prominent flavor than all-purpose flour. The result will be a slight taste of the oats in the donuts themselves. The other ingredient that is being replaced in this recipe is sour cream with plain greek yogurt. This substitution is being made in order to boost the nutrient content in the baked good. Both yogurt and sour cream are fermented milk products that can be substituted using a 1:1 ratio in most baked products. Greek yogurt is higher in calcium and protein and lower in fat than sour cream and can add significantly more nutrients when added to a baked good. Although there are health benefits of this substitution, the taste of these products differ in the fact that the cultures used in making sour cream produce diacetyl, a naturally occurring flavor compound that tastes like butter (Brod and Taylor). Yogurt will produce a tangier taste when substituted in this recipe, but produce a very similar product in regards to texture, volume, and mouthfeel. When making this substitute along with the gluten free flours, the gluten free flour will most likely create more of a change and the yogurt substitution will be barely noticeable, yet make the donut slightly healthier. Evaluation ToolDonut #1Donut # 2Crumb Size(1 smallest)1 2 3 4 5Crumb Size(1 smallest)1 2 3 4 5Browning(1 lightest)1 2 3 4 5Darkness(1 lightest)1 2 3 4 5Density(1 least dense)1 2 3 4 5Density(1 least dense)1 2 3 4 5Sweetness1 2 3 4 5Sweetness1 2 3 4 5Moistness 1 2 3 4 5Moistness 1 2 3 4 5Sponginess1 2 3 4 5Sponginess1 2 3 4 5Strength of Flavor1 2 3 4 5Strength of Flavor1 2 3 4 5Aroma1 2 3 4 5Aroma1 2 3 4 5Rise of the Donut(1 is the least)1 2 3 4 5Rise of the Donut(1 is the least)1 2 3 4 5Texture Level of Liking1 2 3 4 5Texture Level of Liking1 2 3 4 5Taste Level of Liking1 2 3 4 5Taste Level of Liking1 2 3 4 5Appearance Level of Liking1 2 3 4 5Appearance Level of Liking1 2 3 4 5Overall Favorite?Yes or NoOverall Favorite?Yes or NoWHY did you choose?WHY did you choose?References:Brown, Amy C. “Flours and Flour Mixtures.” Understanding Food: Principles and Preparation, Thomson/Wadsworth, 2015, pp. 367–369. Campbell, Karly. "Chocolate Donuts with Glaze." Buns In My Oven. Buns In My Oven, 11 Aug. 2017. Web.“Greek Yogurt as a Substitute for Sour Cream.” Brod and Taylor, 9 Mar. 2017, yogurt-substitute-sour-cream/. ................
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