GCSE Food Preparation and Nutrition - Investigation task - Example folder 1

Sep 27, 2026

Uploaded by Elsa

Four example student works for the GCSE Food Preparation and Nutrition investigation task explain how different marks are achieved and how to interpret the marking criteria. The example provided focuses on investigating ingredients used for bread making, including task analysis, prior learning on ingredient functions, and research into flour proteins, gluten formation, and extraction rates. The document also sets a hypothesis and outlines planned investigations, such as comparing bread rolls made with different flours and testing gluten properties.

LanguageEnglish

CategoryExam

FormatPDF

Pages37

Reading Time1 h 33 min

AccessFree to download

Food investigation tasks and commentaries

Chosen task: Investigate the ingredients used for bread making

Task analysis

Prior learning: working properties and functions of ingredients

Research: flour proteins, gluten formation, extraction rates

Bran, endosperm, germ

Hypothesis and investigation plan

Investigation 1: testing different flours for bread making

EXAMPLE STUDENT NEA TASKS GCSE FOOD PREPARATION AND NUTRITION (8585) Food investigation tasks and commentaries Four examples of students' work to help you understand how different marks are achieved and how to interpret the marking criteria. Version 1.0 May 2017 | Food investigation task
Example folder 1 | | --- | | GCSE Food Preparation and Nutrition | | Investigate the ingredients used for bread making
| AQA Education (AQA) is a registered charity (number 1073334) and a company limited by guarantee registered in England and Wales (number 3644723) . Our registered address is AQA, Devas Street, Manchester M15 6EX. Page 2 GCSE Food Preparation and Nutrition – Investigation task – Example folder 1 Chosen task: Investigate the ingredients used for bread making Task analysis To be able to answer the food investigation task I will carry out background research into the ingredients used to make bread, particularly the types of flour that can be used. I will make use of prior learning related to bread making, particularly the functions of ingredients. There are many different types of bread available around the world including ciabatta, focaccia, soda bread, chapattis, and naan bread. These breads all include different ingredients. When I have completed the research I will carry out practical investigations based on the working and chemical properties of ingredients for bread making. Prior Learning: Working properties/Function of ingredients in bread. Strong plain flour This has high gluten content. Gluten forms the structure of the bread. Yeast Produces carbon dioxide gas known as fermentation. Salt Stengthen gluten and adds flavour Liquid Binds dry ingredients together, works with gluten to stretch the dough. Liquid (water/milk) should be lukewarm to help the yeast to ferment. Sugar This speeds up fermentation. Research: Flour is used in the making of bread, the protein in the flour, is called gluten. The gluten is used because of its ability to stretch, be elastic, when kneaded; producing the structure of the bread. Gluten also has the ability to hold pockets of gas produced by the yeast. Gluten aids in setting the framework of the bread by coagulating when heated and therefore produces the structure. The gluten is developed and strengthened through the kneading process during bread making. Wheat flour contains two proteins – glutenin and gliadin – which connect with each other and water to form gluten. Stirring and kneading increases gluten formation. The gluten catches the carbon dioxide produced by the yeast and stretches, resulting in millions of tiny bubbles. [https://pieinthewoods.wordpress.com/2012/11/28/pie-crust/](https://pieinthewoods.wordpress.com/2012/11/28/pie-crust/) Different types of flours can be used when making of bread, these flours include; plain flour, strong plain flour, wholemeal flour and granary flour. Each of these flours has a different gluten content which causes both physical and chemical changes to the bread. The table which I sourced from a website shows the % of protein in flour. Plain flour has some gluten content. Strong plain flour has the highest gluten content, which provides elasticity to the bread dough producing the unique strong stretch when kneading. Plain flour and strong plain flour has a 70% extraction rate, meaning it contains 70% of the original grain; the bran and germ have both been removed from the grain. Wholemeal flour contains gluten but has a high fibre content. Both wholemeal and granary flour has bran included in the flour, and grain like texture because of the 100% extraction rate. This extraction rate means that nothing has been removed from the wheat grain. AQA Education (AQA) is a registered charity (number 1073334) and a company limited by guarantee registered in England and Wales (number 3644723) . Our registered address is AQA, Devas Street, Manchester M15 6EX. Page 3 GCSE Food Preparation and Nutrition – In

FAQs

What is the chosen GCSE investigation task in this example folder?

To investigate the ingredients used for bread making.

What prior learning topics are referenced before the investigations?

Working properties and the functions of ingredients in bread, including how ingredients contribute to structure and fermentation.

Why does the example hypothesis favour strong plain flour?

It states that strong plain flour is expected to be most successful because it has a higher gluten content.

Sep 27, 2026

Uploaded by Elsa

GCSE Food Preparation and Nutrition - Investigation task - Example folder 1_Page 1

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