I used The Nutrition Program to present the results of the gluten in bread tasting.
This is how it is done - results shown in Food Investigation Task NEA 1
Click My Recipes and name one as Gluten Bread Test.
Put in the basic bread recipe in Ingredients.
Go to Star Profile.
For each Taster put in the name of the flours - Strong, V strong, Pasta 00, Plain
Then think of Descriptors for sensory appraisal - your tasting work.
I've chosen firm dough, light texture, firm crust, well risen.
Then tasted the breads and given each a mark out of 5 where 0= not and 5= very.
This is a new function added for NEA 1 test - Click Hide Rating.
I can now see the Star Profile with each bread tasted.
Then I can write my Evaluations.
Then Download as JPG.
Full marks I hope!!