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Foods 2018, 7(10), 163;

Development and Validation of a Recipe Method for Doughs

Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA
Author to whom correspondence should be addressed.
Received: 29 August 2018 / Revised: 24 September 2018 / Accepted: 28 September 2018 / Published: 2 October 2018
(This article belongs to the Section Grain)
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Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were created: not detailed, detailed, very detailed, paragraph-form, and ‘with images’. Recipes were validated in two online surveys (total n = 600), where respondents evaluated the easiness, likeability, likelihood of using, helpfulness, and amount of information. Respondents considered the recipe with images as easier and more helpful. The very detailed recipe was considered more difficult, less helpful, and was liked less than the other recipes. Understanding and identifying the terms and techniques people use is a good way to communicate how to prepare a food product and can be used to develop and improve recipes. However, the format in which the recipe is presented is an important factor considered by users when following recipes. View Full-Text
Keywords: doughs; recipes; Think Aloud; consumers; qualitative research doughs; recipes; Think Aloud; consumers; qualitative research

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Lezama-Solano, A.; Chambers, E., IV. Development and Validation of a Recipe Method for Doughs. Foods 2018, 7, 163.

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