Puff Pastry
Lemeng Wang
4139649
Practical reports: puff pastry
Introduction
There are many kinds of pastries all over the world. All of these pastries are based on a flour and water mixture always with some added fats or margarine, and sometimes include other ingredients like eggs and sugar.( Le Gourmand Patissier, 2010)
Puff pastry is one of typical pastries which appearance is flaky, tender and light. It has many layers that caused by expand or “puff” when it baked. Mixing flour, salt, a little fat and water is used to form dough. Then the dough is layered with fat or other ingredient such as margarine, to form thousand of layers of fat and dough by folding and rolling (America Palm Oil Council, 2010). Pastry rises up due to the combination and reaction of the ingredients and also containing air between the layers, when it is baked. (Baking Industry Research Trust, 2010 and Mcgee, H., 2004)
Three main points will be included in this practical report. Firstly, after dough is mixed, it should be rested with covered cling film for 15 minutes. The changes of leaven dough in this procedure will be discussed. Secondly, typical symbols of the puff pastry are layers formed by fats and dough. The quantity and formation of layers is also a factor impacting on the quality of puff pastry. Finally two kinds of puff pastry are manufactured that is based on two different layering fats. One is layered with stork margarine, another one is with specialized puff pastry layering fat. The appearances of these two products are mainly different. The reason for this is mentioned as well.
The height of puff pastry has been measured after manufacturing. Then the mean and standard deviation for both treatments are calculated by using statistic methods. Later, an unpaired t-test will be used to analyze if there is a statistical difference between the fats in terms of pastry rise. Meanwhile, a square of puff pastry from each batch should be tasted after baking and the mark for their observations
4139649
Practical reports: puff pastry
Introduction
There are many kinds of pastries all over the world. All of these pastries are based on a flour and water mixture always with some added fats or margarine, and sometimes include other ingredients like eggs and sugar.( Le Gourmand Patissier, 2010)
Puff pastry is one of typical pastries which appearance is flaky, tender and light. It has many layers that caused by expand or “puff” when it baked. Mixing flour, salt, a little fat and water is used to form dough. Then the dough is layered with fat or other ingredient such as margarine, to form thousand of layers of fat and dough by folding and rolling (America Palm Oil Council, 2010). Pastry rises up due to the combination and reaction of the ingredients and also containing air between the layers, when it is baked. (Baking Industry Research Trust, 2010 and Mcgee, H., 2004)
Three main points will be included in this practical report. Firstly, after dough is mixed, it should be rested with covered cling film for 15 minutes. The changes of leaven dough in this procedure will be discussed. Secondly, typical symbols of the puff pastry are layers formed by fats and dough. The quantity and formation of layers is also a factor impacting on the quality of puff pastry. Finally two kinds of puff pastry are manufactured that is based on two different layering fats. One is layered with stork margarine, another one is with specialized puff pastry layering fat. The appearances of these two products are mainly different. The reason for this is mentioned as well.
The height of puff pastry has been measured after manufacturing. Then the mean and standard deviation for both treatments are calculated by using statistic methods. Later, an unpaired t-test will be used to analyze if there is a statistical difference between the fats in terms of pastry rise. Meanwhile, a square of puff pastry from each batch should be tasted after baking and the mark for their observations
References: America Palm Oil Council (2010), Margarine. Available from: http://www.americanpalmoil.com/margarine.html [Accessed: November 28, 2010]. Andersen, A. (1954), Margarine, Pergamon press limited, London Baking Industry Research Trust (2010), Pastry. Available from: http://www.bakeinfo.co.nz/school/school_info/pastry.php [Accessed: November 28, 2010]. Barham, P. (2001), The Science of Cooking, Springer, Germany. Bennion, E. B. & Bamford, S. T. (1973), The technology of cake making, 5th ed, Leonard Hill Books, Guildford and London. Blanshard, J. M., Frazier, P. J. & Galliard, T. (1985),Chemistry and Physics of Baking Materials, processes, and products, The royal society of chemistry burlington house, London. Hamilton, R. J. & Bhati, A.(1980), Fats and oils: chemistry and technology, Applied science publishers LTD, London. Le Gourmand Patissier (2010), Brief notes on the history of puff pastry. Available from: http://www.gourmand.it/Default-en.htm [Accessed: November 28, 2010]. Mcgee, H. (2004), FOOD & COOKING, Hodder & Stoughton, Lodon. NIST Sematech (2006), engineering statistic handbook. Available from: http://www.itl.nist.gov/div898/handbook/eda/section3/eda3672.htm [Accessed: November 28, 2010].