Lab_10 - Lab 10: Pastry Overview of Lab 10: 1. Presentation...

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Lab 10: Pastry Overview of Lab 10: 1. Presentation on Pastry 2. Demonstration: preparing and rolling reduced-fat pastry dough. 3. Prepare assigned recipes 4. Evaluate the sensory properties of the pies; taste at least one pie crust made from each kind of fat and note any differences due to type of fat. (Taste 5 crusts and 5 fillings.) Note: It is easier to taste the difference in pie crusts if the crust is not filled. Since you will be making a 6-in pie, there will be dough left over. Use any leftover dough to make a separate crust and bake the dough in a glass pie pan. Use this crust to complete the sensory evaluation. Objectives: The student should be able to: 1. Describe the effect of type of fat on pastry. 2. Discuss factors that affect the quality of pastry. 3. Prepare high-quality pastry products.
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FOOD SCIENCE PRINCIPLES FOR PASTRY 1. The flakiness of pastry is dependent on the type and consistency of the fat, the type of flour, the type and amount of liquid, extent and method of mixing, and the extent that the dough is rolled. Flakiness is not required for tenderness, as can be observed in oil pastry. 2. The type and quantity of fat will determine the flakiness, flavor, and color of pastry. Fats that can be used in making pastry are: a. Lard : This is the fat of choice in making pastry because it is more pliable over a range of temperatures than refrigerated butter, margarine, or hydrogenated fat. b. Hydrogenated fat : A satisfactory pastry is produced because of its plasticity, shortening power, and bland flavor. c. Butter and margarine : The water content (20%) of these fats necessitates that the amount of water in a recipe be reduced. Salt is omitted. d. Oil : Oil produces a mealy, tender pastry that is often dry and greasy rather than flaky. 3. The goal in making pastry is to form short strands of gluten with layers of fat trapped between them. Overmanipulation or rerolling pastry increases the length of gluten strands and creates a tough product. Pastry should never be stretched because the gluten strands shrink when coagulated. 4. Flakiness is caused by the development of “blisters” or holes when fat melts during baking. The melting fat is absorbed by the dough and leaves an opening. The moisture present in the melted fat, as well as the dough, vaporizes to steam, which leavens (puffs up) and increases the size of the opening. The structure becomes solid when the gluten strands coagulate from heat. Formation of large blisters is undesirable because they are unstable and prone to breaking. The tendency for large blisters is minimized by pricking the raw crust in order to create holes that permit steam to escape during baking. Blister size can also be reduced by placing a weight on the crust, such as dried beans or rice on aluminum foil when a prebaked single crust is needed for a product. 5.
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Lab_10 - Lab 10: Pastry Overview of Lab 10: 1. Presentation...

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