Instructions
1) Choose ONE of the recipes to make:
Breadsticks (or Gluten-Free Breadsticks)
Shortbread
Shortbread
2) Follow the instructions below to prepare your lab report. You will have to…
Include images taken while you are conducting the lab and narrate about your process in the report.
Include the link to your final video reflection on the outcome in your report. How to upload a video using your
3) Submit completed report on Blackboard.
| Lab Report Criteria |
Pts |
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Formatting Followed
- Photos embedded in report.
- Video uploaded to YouTube
- Link to YouTube video provided
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5.0 pts
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Process Photos
- Measure out the flour
- Mix with the dough blade/hook until combined
- Remove the dough from the mixer bowl and transfer it to a bowl that has been sprayed with non-stick cooking spray
- Shape the dough into a rough, flat rectangle
- Roll it into a long, irregularly shaped snake and place on the baking sheet so they puff up a bit
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5.0 pts
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Process Narrative
- The words that are connecting the images and forming a complete narrative of your process
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3.0 pts
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Final Photos
- Compare the two batches of cookies/breadsticks. Line them up side by side and label them so we can see which is which. Take photos of the two nutrition labels of the two types of flour.
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2.0 pts
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Video:
- Discuss texture as function of flour type.
- The texture of the different batches of shortbread/breadstick.
- How easily do the cookies/breadstick break or crumble?
- To what extent does the texture of the shortbread/breadstick correlate with the protein content of the flour?
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Total Points: 25.0
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