Conclusions

Select one from the choices in bold or fill in the blanks.

1. Brownies made with black bean puree were shorter than/taller than/the same height as those made with the full amount of oil. The difference in height was small/moderate/large. Black bean puree contributed to leavening because it contains water that converts in the oven to _____, one of the three main leavening gases in baked goods.

2. Brownies made with black bean puree were more cake-like/chewy in texture than those made with the full amount of oil. The difference in texture was small/moderate/large, and is partly because black beans are high in moisture/fat, which is needed for starch to gelatinize/coagulate. Other differences between brownies made with black bean puree and those made with the full amount of oil (control product) were as follows:

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3. Halving the amount of eggs in brownies made with black bean puree made the brownies more/less like the brownies made with the full amount of oil (control product). That is, lowering the amount of eggs made the brownies more cake-like/chewy in texture. Other differences between black bean brownies made with half the amount of eggs and those made with the full amount of eggs were as follows:

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4. Brownies made with half the amount of oil, black bean puree, and half the amount of eggs were/were not acceptable overall. Compared with brownies made with the full amount of oil (control product), those made with half the amount of oil had the following differences in appearance, texture, and flavor:

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   Overall, these differences were small/moderate/large.

5. What other changes could you make to the brownies made with half the amount of oil, black bean puree, and half the amount of eggs to more closely match the brownies made with the full amount of oil (control product)? Consider changes in the amounts of salt, cocoa powder, baking powder, etc.

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6. Did you notice any other differences in the brownies, or do you have any other comments about the experiment?

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