5th week ~~ Commercial product study (SKIN) ~~

This week we are required to study on the technical ingredients in terms of the name, usage, brand, amount and the effect of the technical ingredients added. Technical ingredient can be defined as addition ingredients added with small amount to improvise the food in terms of appearance of the product, texture of the product and the taste and flavour of the product. Function of technical ingredients varies based on the food products, some might work well, some might need extra medium to disperse and mix into the food product. 

This week we will be emphasizing on the technical ingredient used in dumpling skin. The technical ingredient we are using on skin are "Crisp Film" and "Batter Bind"  from Ingredion Brand.  

                   

We have tested on different percentage on the technical ingredient and observe the effect of technical ingredient on the food product. After that, we were require to cook some of the dumpling to compare the sensory attributes and which skin is the best among all the different percentage of technical ingredients used. The chosen skin will used as the wrapper of the commercial product dumpling for the next following week.

This week I am able to improve my skill on discipline specific knowledge as I am able to apply the theory of the fundamental knowledge about technical ingredients into the food product and observe the effect of the technical ingredients on the food product.

4th week domain 1 gold standard!!

This week we were required to conduct sensory test and product formulation alteration on the FILLING of the dumpling. We were required to choose the best filling out of the 4 types of gold standard with different filling formulation. The skin of the dumpling were the previous week gold standard where we pick out the best skin based on the sensory test and the feedback of the panels. The type of filling we chosen were two types variation of mushrooms, Portobello and Button mushrooms.

1st type of filling : ~ Portobello Mushrooms ~

2nd type of filling: ~ Button Mushroom ~

After evaluation of the panels feedback and ratings, we found out that most of the panels prefer button mushrooms more than portobello mushrooms. As portobello consist of a heavier taste than button mushroom, panels think it is overpowering the other ingredient and it is not that suitable for the dumpling as filling.

3 layer Filling dumpling ~~ (Mushrooms top, Cheese filling middle and Beef Filling at bottom)

We have encounter many of the unforeseen problems during the assembling fillings of the dumpling and molding as we are unable to see a 3 layer concept on the dumpling filling as heat causes cheese to melt and split, cheese layer was gone and left only meat and mushrooms. Besdies that, we also encounter a shrinkage problem for the filling of dumpling after cooked as beef will shrink almost double of it's size after cooking.