BREADSTICKS

Starter

Learning outcomes

KNOWHow to make breadsticks. UNDERSTANDHow 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

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

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 Development - poppy / sesame seeds, fruit

Task

The product must1. Include a main

ingredient of flour. 2. Have sensory appeal3. Include an additional

flavour4. 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.

Create product which is meets the below design criteria Task

Method – Follow the recipe and you are limited to a maximum 3 questions.

1. Preheat the oven to 220°C or gas mark 8.2. Grease or line the baking tray.3. Sift the flour and salt into the mixing bowl.4. Rub in the margarine.5. Stir in the yeast.6. Make a well in the centre of the flour and add warm water. 7. Work into a soft dough with your hand. 8. Turn onto a lightly floured surface and knead for 5 - 10 minutes until smooth.9. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.10. Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.11. 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

12. Brush bread stick with a little milk and add additional ingredient.13. Bake for 10 minutes, until the sticks sound hollow when tapped on the base.14. Place on the cooling rack.

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. 1. Difference testing2. Paired comparison test3. Triangle test4. Ranking / Hedonic test5. Descriptive testing or profiling

Select this link to view differentMethods of sensory testing

Review

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

HINT Link to design criteria.

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.

1. Difference testing.2. Paired comparison tests.3. Triangle testing.4. Ranking/Hedonic tests.5. Descriptive testing or profiling.

Method of sensory 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

Sample

1st choice

2nd choice

3rd choice

Score order

865 II IIII 6 2

128 I II I 4 3

783 III IIII 7 1

6479 I II 3 4

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 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 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

Like extremelyLike very muchLike slightlyNeither like/dislikeDislike very muchDislike extremely.

Childs scale

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.