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.
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