1 / 16

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.

pelham
Download Presentation

Breadsticks

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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.

More Related