DESIGN BRIEF: People are far more adventurous about the types of bread products they will eat than in the past. Design and make an interesting multicultural bread product which could be served to a family as part of a meal.
Introduction
The idea’s I chose are based on the three bread recipe designs we have made previously. These were the Irish Soda Bread, Indian Naan Bread and Finnish Fruit Plait recipes. The three different types of bread we made are common in the country at the beginning of the bread description title. This is because they fit in with the climate and diet of the specific area from which they are from. However, in my variation of each bread recipe I made some modifications based on my evaluations and comments from my family that tested them. For the Irish soda bread, the main comments were that it had a nice thick texture. Yet although this was appreciated by my family, I modified the recipe to include a wider range of textures. By adding raisins, apricots, caraway or sunflower seeds I hoped that this would include a wider variety of textures to the soda bread whilst creating a more interesting flavour and adding more colour. From the Indian Naan Bread evaluation, I decided to modify the Naan Bread by including Tomato Puree, carrot or cheese. Also I considered including more herbs or spices to the recipe and poppy seeds to improve the flavour, aroma, texture and appearance. In addition to this I have experimented by modifying the shape of the Naan Bread by trying shell shapes or triangles to make it more appealing. Using the evaluation comments about the Finnish Fruit Plait I decided to try a more exotic version by using a wider variety of fruits such as blueberries, Conclusiondried banana, for figs,final pineappdesign le or kiwi if possible to create a more interesting Iand shall adventurous use my Finnish bread Fruit product. Plait adaptation as a base for my final product. However I shall make a few more alterations to make it more interesting and adventurous. In the recipe for the Fruit Plait I shall use strawberry milk instead of ordinary milk. This will hopefully alter the colour of the bread and make it more unique and appealing. Also, I shall include a variety of exotic fruits such as dried apricot, pineapple, banana and raisins. To create a more interesting and exciting product, I shall experiment with a range of assorted shapes such as swirls to improve the appearance. In addition to this, I shall include gratings of zest from a lime, lemon and orange to the top of the bread so that there will be some different and interesting surface decoration which will hopefully add more unusual colour to the bread. Furthermore, the orange, lime and lemon juice will add a strange but hopefully interesting tangy kick to the flavour of the bread. The strawberry milk will be very sweet so it shall substitute the sugar in the recipe.
General Design Criteria…………..my bread will ……. My Strawberry Swirls will be an interesting and unique multicultural bread as its different and creative idea’s will appeal to a wide range of consumers more than usual store bought products.
BREAD PROJECT- Strawberry Swirls
Final product Brief introduction to and self evaluation of product The product was called Strawberry Swirls and was made using a self designed recipe adaptation based on the tried and tested product recipe for How could the product be improved? a Finnish Fruit Plait. As an attempt to make an interesting and multicultural Appearance- To improve the appearance and create a bread to suit the design brief, involved adapting the recipe to contain strawberry flavoured milk instead of ordinary milk. This was an attempt to brighter and more vibrant pink/red colour, red food develop my idea of having a bread product that would have a pink colour colouring could have been used and seeds such as and strawberry taste. However, unfortunately the colour and taste of the poppy seeds of sunflower seeds could also have been strawberry milk was overpowered by the other ingredients and the final used as surface decoration. product lacked in strawberry flavour and vibrant colour. Instead the egg Aroma- To improve the aroma, mixed spices or fruit glazing of the bread created a golden coloured bread crust which was also appealing. In addition to this, the use of strawberry milk to substitute sugar essence such as strawberry or vanilla essence could from the original Finnish Fruit plait recipe was successful at producing the have been used to create a more interesting and correct conditions to activate the yeast which resulted in a well risen final What performance skills could be multicultural bread aroma because it is possible to use bread product. The distinctive swirl shape of the product was successful improved and why? the strawberry and vanilla essences to make a more and contributed to the professional appearance of the bread. - The kneading process could be improved interesting strawberry and vanilla swirls product. and carried out for longer to ensure that Texture- From the sensory analysis results recorded on the texture and final product is made to a the table, it has been noted that the texture of the high quality standard. product was quite thick and chewy. To create a lighter - Correct and efficient weighing skills should product more efficient kneading shall be required to be carried out at all times to avoid improve the texture of the bread. Also the product excessive wetness or dryness of the should be left with longer time in heat to allow it to rise mixture which can have a bad effect to improve the texture. during the kneading process. Flavour- Unfortunately the product lacked in strawberry - Shaping skills must be carried out with flavour. However to avoid this in further production of acute concentration and accuracy to strawberry bread and to improve the flavour, essence of ensure that all products look and weigh strawberries or dried strawberry pieces should be the same. included in the recipe. Also less mixed dried fruit other than strawberries should be included to prevent the main strawberry flavour from being overpowered.