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Breadsticks

Breadsticks. Starter. Learning outcomes. KNOW How to make breadsticks. UNDERSTAND How to link a recipe to a design criteria. BE ABLE TO… CREATE a bread based snack following a recipe. JUSTIFY choice of additional ingredients linking to the design criteria.

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Breadsticks

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  1. Breadsticks

  2. Starter

  3. Learning outcomes • KNOW How to make breadsticks. • UNDERSTAND How to link a recipe to a design criteria. • BE ABLE TO… • CREATE a bread based snack following a recipe. • JUSTIFY choice of additional ingredients linking to the design criteria. • DEMONSTRATE kneading and shaping bread dough. • CONDUCT a fair sensory test.

  4. Ingredients and Equipment Ingredients Equipment • 300g strong white flour • ½ x 5ml spoon salt • 15g margarine • 1 sachet quick acting yeast (7g) • 200ml warm water • Milk for glazing • A few spoon poppy / sesame seeds, optional

  5. 300g strong white flour 200ml warm water 1 sachet quick acting yeast (7g) ½ x 5ml spoon salt 15g margarine Development - poppy / sesame seeds, fruit Milk for glazing

  6. Task Create product which is meets the below design criteria Task • The product must • Include a main ingredient of flour. • Have sensory appeal • Include an additional flavour • Be suitable for a dinner party snack • You will be working in groups of 4. • Look at the additional ingredients in front of you. Which one meets the design criteria? • Leave 2 sticks “PLAIN” to compare against your DEVELOPED break sticks.

  7. Method – Follow the recipe and you are limited to a maximum 3 questions. • Preheat the oven to 220°C or gas mark 8. • Grease or line the baking tray. • Sift the flour and salt into the mixing bowl. • Rub in the margarine. • Stir in the yeast. • Make a well in the centre of the flour and add warm water. • Work into a soft dough with your hand. • Turn onto a lightly floured surface and knead for 5 - 10 minutes until smooth. • Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size. • Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces. • Place each ball on a floured surface and roll into a long sausage. For the best visual results make the sausage shape an even thickness.) For Twists - Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect • Brush bread stick with a little milk and add additional ingredient. • Bake for 10 minutes, until the sticks sound hollow when tapped on the base. • Place on the cooling rack.

  8. Taste testing – handout. • Select one of the following methods of taste testing and test your product. • JUSTIFY your choice - Why have you selected this method? • REMEMBER assign random coding to prevent testers from being influence. • Difference testing • Paired comparison test • Triangle test • Ranking / Hedonic test • Descriptive testing or profiling Select this link to view different Methods of sensory testing

  9. Review • Using the results from your sensory testing – write a 2 sentence conclusion • HINT Link to design criteria.

  10. Extension task • Using the same design criteria create a different bread based snack. • To be successful in this task you must • Draw you design idea • Draw in pencil – colour / shade in • Label each idea with a title • Annotate each sketch with specific ingredients used.

  11. Method of sensory testing Difference testing. Paired comparison tests. Triangle testing. Ranking/Hedonic tests. Descriptive testing or profiling.

  12. Difference testing • PURPOSE- to determine whether there are any DIFFERENCES between TWO OR MORE products. • INCLUDES - • Comparison testing • Triangle test • USES - • change of ingredient • Change of making process • Identification of improvement • Comparison against competitors product

  13. Paired comparison tests • PROCEDURE- Coded pairs of samples are tested for a DIFFERENCE of CHARACTERISTICS • Example – which fish cake product do they prefer- tuna or salmon. • At least SIX TESTERS are needed to make results RELIABLE • Most SIMPLISTIC TEST.

  14. Triangle testing Consists of THREE samples – 2 IDENTICAL/ 1 DIFFERENT Example 2 TUNA SANDWICH FILLINGS vs. 1 SALMON SANDWICH FILLINGS. Testers need to IDENTIFY the DIFFERENT SAMPLE Afterwards participants can be asked to IDENTFY the DIFFERENCES USED as a QUALITY CONTROL to ensure batches are THE SAME BENEFIT- more efficient than paired comparison

  15. Ranking/ hedonic test • Like extremely • Like very much • Like slightly • Neither like/dislike • Dislike very much • Dislike extremely. Childs scale PROCEDURE- Samples given in a random order Tasters have to rank in order of preference of a specific quality ( e.g. taste, appearance, aroma) Minimum of 10 testers required to give accurate results USES- to screen 1- 2 best samples from previous test

  16. Descriptive testing or profiling • PURPOSE- gives a DETAILED EVALUATION of a products CHARACTERISTICS • PROCEDURE - Testers GIVEN SENSORY DESCRIPTORS • APPEARANCE- Colourful, • ODOUR- pungent • MOUTH TEXTURE- dry, smooth • FLAVOUR- • TEXTURE- mushy • SIX or more TRAINED TESTERS needed to make accurate choices.

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