Making and baking: the science and technology
Objectives for this lesson
* To understand and be able to describe the steps used in baking bread on an industrial scale
* To consider critically the labelling of food (wrapped bread)
* To understand the importance of accurate information for the consumer
* To develop presentation skills (written, oral and mathematical)
* To practise extracting information from data
* To develop survey skills and procedures.
Lessons
Single lesson, 50 minutes to 1 hour.
Starter activity
Use IWB 'The industrial baking process' and follow the steps in the exercise provided. Allow time for students' questions and discussion.
Main activity
This will depend on the subject focus of your lesson. For science-oriented lessons, work through IP ‘The science of baking’. Discuss with students any differences between home baking and the industrial baking process. Use IP 'The technology of baking' as reference for the latter.
For technology-focused lessons, consolidate knowledge by working through IP 'The technology of baking' and (if available) sorting the different stages from the IP into order. Alternatively, students could work through the IP and then draw a flow diagram of the process of baking bread.
For technology-focused lessons, students could look at labels from some wrapped bread. Do the labels meet the requirements of information to be given to customers? Do they give any other information? Is this extra information useful? Students could then carry out a survey in the class of the types of bread eaten and preferred. Results of the survey could be presented graphically.
Homework and extension ideas
Students could visit a supermarket (the store or their website) or a bakery, and identify 10 different types of bread they sell. Then they could prepare and carry out a survey of adults (family, family friends and neighbours) to investigate which types of bread they buy and the reasons for their choices.
Students could also be challenged to make a list of 10 things shops should consider when deciding what breads to stock.
Important notes
Take care that students in this age group understand that they should not approach strangers when carrying out surveys.
Health and safety: If you decide to include any tasting of breads as part of this topic, you need to be absolutely sure that no-one in your class has a gluten allergy, e.g. by writing a letter to parents before the tasting lesson to ensure that all your students may take part.
Resources |
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The industrial baking process |
| Follow the steps with our interactive demo | |
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The science of baking |
| What's the science behind baking? | |
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The technology of baking |
| What are the processes involved in industrial baking? | |
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