For my Chemical raising agents investigations I tested different raising agents in warm water. See the results on this link.

When the scones were baked I took photos. They are a bit burnt! I made batches with different raising agents to compare.

Presenting results

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Open the Program

Click My Recipes and name one as Scones for test or something like that.

Put in each scone recipe in Ingredients.

Go to Star Profile.

For each Taster put in the name of the raising agents – I’ve chosen plain + baking powder, SR + baking powder, plain + bicarb and tartar, SR flour

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen light, well risen, crumbly, solid

Then I tasted the scones and gave each a mark out of 5 where 0 = not and 5= very.

This is function is added to The Nutrition Program for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each scone tasted.

Then I can write my Evaluations.

Then Download as JPG and write some comments

Full marks I hope!!

All this work and more appear in Food Science You Can Eat 

And more details on NEA 1 appear in NEA 1 Food Investigations