1. Biscuits: Buckwheat edition
By anastasia kasper

2. PUrposE
GOAL: To assess whether buckwheat is a suitable nutrient dense carbohydrate replacement for white flour.
OBJECTIVE: To identify the different effects buckwheat has on the baking process in comparison to all-purpose flour.
Color
Mouthfeel
Moisture
Flakiness
Aftertaste
Overall Experience

3. Buckwheat flour

4. All-purpose flour

5. Italian Journal Of Food Science
70% Calories are from dietary fiber
Daily Recommended Intake (DRI)
Magnesium 24%
Aid in digestion
Benefits patients with hypertension and cardiovascular disease
Phosphorus 24%
Niacin 15%

6. PROCEDURE: Materials Whisk Large Bowl Cookie Sheet
Measuring Spoons and Cups
Fork
Pastry Cutter
Biscuit Cutter
Rolling Pin
Wire Rack
Pastry Brush

7. PROCEDURE: Ingredients
Experimental Biscuit Recipe
Control Biscuit Recipe
Buckwheat flour 2 cup
All-purpose flour 2 cup
Baking soda ¼ teaspoon
Baking powder tablespoon
Fresh thyme 1 tablespoon
Salt ½ teaspoon
Creole seasoning ½ teaspoon
Cold butter 8 tablespoons
Buttermilk 1 cup
Egg, beaten ½ egg
Sea salt Pinch
Cracked pepper Pinch
Garlic cloves 1 clove

8. PRocedure: METHODS Preheat your oven to 415°F.
Combine the dry ingredients and sift into a large bowl.
Add 2 tablespoons of chopped thyme.
Chop 8 tablespoons of butter into cubes and place into the flour mixture.
Use a pastry cutter to cut the butter into the flour mixture until the butter becomes pea sized.
Create a hole in the center of the mixture and add the buttermilk.
Slowly stir until most of the dough has come together.
Dust a clean table or chopping block with flour and pour the dough mixture on the chopping block. Knead the dough until it is not as sticky, but do not overwork the dough.
Dust the rolling pin with flour, roll out the dough, and cut out round biscuits using a biscuit cutter, so that all of the biscuits are equal in size and are about 1 inch thick.
Dust a cookie sheet; transfer the biscuits with a spatula, brush each biscuit with egg and sprinkle any remaining thyme, sea salt, and pepper on top of the biscuits.
Bake in the oven for 15 to 25 minutes

9. Procedure

10. Sensory evaluations
Mark the term that best applies to each characteristic of biscuit A and B. A B
Color (1: Pale 2: Slightly Brown 3: Golden Brown 4: Dark Brown)
Mouthfeel (1: Soft 2: Slightly soft 3: Somewhat gritty/rough 3: Gritty/rough)
Moisture (1: Very moist 2: Slightly moist 3: Somewhat dry 4: Very dry)
Flakiness (1: Flaky 2: Slightly flaky 3: Somewhat rubbery 4: Rubbery)
Aftertaste (1: No aftertaste 2: Slight Aftertaste 3: Aftertaste 4: Bitter
Overall Experience (Circle one for each biscuit)   
Additional Comments

11. results
Mark the term that best applies to each characteristic of biscuit A and B.  A B
Color (1: Pale 2: Slightly Brown 3: Golden Brown 4: Dark Brown)
2.25 4
Mouthfeel (1: Soft 2: Slightly soft 3: Somewhat gritty/rough 4: Gritty/rough)
1.42
2.75
Moisture (1: Very moist 2: Slightly moist 3: Somewhat dry 4: Very dry)
1.5
2.62
Flakiness (1: Flaky 2: Slightly flaky 3: Somewhat rubbery 4: Rubbery)
1.75
Aftertaste (1: No aftertaste 2: Slight Aftertaste 3: Aftertaste 4: Bitter) 
2.3
 Overall Experience (Circle one for each biscuit)
 =  =  = 3
1.08
1.83
Additional Comments
A: Little salty, nice texture, flavor, more flavor, more pleasing
Both were tasty. Was expecting B to be dryer and gritty based on color, but was pleasantly surprised that it was still soft and flavorful.
Very good!
Thyme created the aftertaste for the control

12. Conclusions & Applications
STRENGTHS:
LIMITATIONS:
Buckwheat
Magnesium, Phosphorus, Calcium, Omega-3 and -6
Dry, somewhat gritty
Masks other flavors
Hearty and nutty flavor
Does not rise
Size
Sticky when kneading
Control
Moist
Fiber
Flaky
More calorically dense
Thiamin, Riboflavin, Niacin
Experiment
Dry Thyme vs. Fresh Thyme
Utensils
Volumeter
Buttermilk

13. Future research
Types of Buckwheat Flour—How Do They Affect Texture and Taste?
With Equal Sugar Content, Similar Carb Count—Do People Find They Crave Less With the Heartier Choice of Buckwheat

14. Conclusions Proven Foods: Experimental Perspectives
Stays fresh longer
Increased fiber
Whole kernel
Coarse texture
Denser
Not as tall
Italian Journal Of Food Science
Harder Dough
Syneresis: 28.1% to 32.29% higher
Hardness, Size, and Decreased Moisture
Higher granularity
Flour particle size
May require more water to increase dough, spread, and texture

15. WORKS CITED
Filipčev, B., Šimurina, O., & Bodroža-Solarov, M. (2015). Impact Of Buckwheat Flour Granulation And Supplementation Level On The Quality Of Composite Wheat/Buckwheat Ginger-Nut-Type Biscuits. Italian Journal Of Food Science, 27(4), McWilliams, M. (n.d.). Chapter 15 Baking Applications. In Foods Experimental Perspectives (8th ed., pp ). Pearson. G. (2015). Savory Garlic and Thyme Buttermilk Biscuits. Retrieved from savorygarlicandthyme- buttermilk-biscuits/

16. THANK YOU!