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
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 The product must Include a main ingredient of flour.
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 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
Sample
1st choice
2nd choice
3rd choice
Score
order
865 II
IIII 6 2
128 I 4 3
783
III 7 1
6479

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 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 best samples from previous test
Like extremely
Like very much
Like slightly
Neither like/dislike
Dislike very much
Dislike extremely.
Childs scale

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.