Development and Acceptability of Electric Dough Flattener as Technical Device in Teaching Bread and Pastry

Abstract

This research undertaking made use of the quantitative design, particularly the descriptive method, utilizing a questionnaire to determine the acceptability level of a developed electric dough flattener in terms of design, functionality, cost- cost-effectiveness, and safety. This study involved 15 students from the Nueva Vizcaya State University- Bambang Campus and King’s College of the Philippines –Bambang Inc.; 15 faculty members teaching Hospitality Management, and 15 practitioners in the baking industry around Bambang, Nueva Vizcaya. Data gathered were treated statistically with the mean to determine the acceptability level of the technical device and F-test to establish significant differences on the evaluation of the developed electric dough flattener. The material, tools and equipment needed in the construction of the electric dough flattener are available in the local market. The electric dough flattener is suitable for use in teaching and demonstrating dough preparation in bread and pastry production. The developed device is highly acceptable in terms of design, functionality, cost- cost-effectiveness, and safety. It can be used for more effective instruction or bread and pastry production. The three sets of respondents differed significantly in their assessment of the device in terms of safety. Some modifications may be undertaken to ensure 100% safety in the use of the device. More technical devices may be improvised, not only in bread and pastry but also in other fields of specialization in technology to help solve the problem of scarcity in instructional materials. The developed technical device assessed as highly acceptable may be used in institutions offering bread and pastry production.