Breadsticks
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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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Breadsticks

Breadsticks


Breadsticks

Starter


Learning outcomes

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.


Ingredients and equipment

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


Breadsticks

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


Breadsticks

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.


Method follow the recipe and you are limited to a maximum 3 questions

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.


Taste testing handout

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


Review

Review

  • Using the results from your sensory testing – write a 2 sentence conclusion

  • HINT Link to design criteria.


Extension task

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.


Method of sensory testing

Method of sensory testing

Difference testing.

Paired comparison tests.

Triangle testing.

Ranking/Hedonic tests.

Descriptive testing or profiling.


Difference testing

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


  • Paired comparison tests

    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.


    Triangle testing

    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


    Ranking hedonic test

    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


    Descriptive testing or profiling

    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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