Pastry-and-Biscuit.Basic Nutrition. pptx

Basic Foods

1. Dough: Biscuit and Pastry

2. INTRODUCTION OF BISCUITS 01 MIXING METHOD AND PROCEDURE 02 BAKING QUALITY OF BISCUITS 03 INTRODUCTION OF PASTRIES 04 TABLE OF CONTENTS 05 MIXING METHOD OF PASTRIES

3. INTRODUCTION The word biscuit comes from the Latin ‘bis coctus’, which means twice-baked. It is thought that biscuits have been baked for thousands of years and were originally baked in a hot oven and then cooled in a cool oven,although this process would not be found in modern processing factories. Cookie is derived from a Dutch word, koekje, which means little cake.

4. DIFFERENT TYPES OF BISCUITS Drop Biscuits Rolled biscuits are a popular quick bread leavened with baking powder. They should rise during baking, have a light and fluffy interior, a crisp golden brown crust, and a flat top with straight sides for optimal flakiness. Rolled Biscuits Drop biscuits have a moister dough with more liquid, making them unable to be kneaded or rolled. They are dropped onto a baking sheet and have a coarser appearance and texture compared to other biscuits. Scones Scones are sweet, rich wedge-shaped biscuits that are usually made with cream as well as butter. Scones have a tender, heavy crumb and a slightly crusty brown top

5. DIFFERENT TYPES OF BISCUITS Shortcakes use rich biscuits or scones as a base. They are either split or served whole, topped with sweetened fruit and whipped cream or ice cream. Shortcakes Hard Biscuits This variety of biscuit is made by using stiffer and hard dough. Dough used in making hard biscuits are also thick and much heavier. Soft Biscuits Soft biscuits can either be sweet biscuits or savory biscuits. It is made of smooth dough, less dense and more flatter. Though soft biscuits contains more sugar and fat then hard biscuits.

6. DIFFERENT TYPES OF BISCUITS Fried biscuits are made by frying the batter and the dough of the biscuit. There are sweetened and unsweetened fried biscuit varieties. Fried Biscuits Confectionery Biscuits Confectionary biscuit is another classification of biscuits that are made with fillings. Different filling such as fruits, nuts, honey, chocolate, jam and a lot more.

7. Mixing method and procedure The biscuit method is the process of blending butter (or a fat of some kind) into flour so that it provides a flaky texture. Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together. The biscuit method is used when making short breads like scones, pie crust, and croissants.

8. Flakier THE TWO VARIATIONS OF THE BISCUIT METHOD For the flakier version, you want to break the fat down into pieces that are no smaller than a pea, and no larger than a hazelnut. This one requires more liquid than the mealy version because the flour isn't able to absorb the fat. This version relies on you rolling out your dough so that it flattens the butter and wet flour, which then become flakes in your dough. Mealy The mealy version of the biscuit method breaks down the pieces of fat into much smaller versions than the flaky versions, with the dough flour and fat mixture looking more like cornmeal. This version stays more tender than the flakier version because it doesn't require as much water to be worked into the flour, and you'll remember that working flour is what develops gluten.

9. BISCUIT METHOD PROCEDURE Sift your dry ingredients together (flour, baking powder, baking soda, salt, sugar, etc.) into a bowl. Use a butter knife to chop your butter into small pieces. . Then I cut it into ¼" chunks. Use your fingers or a pastry cutter to break your very cold fats into your desired size based on whether you are making a flaky or a mealy method. This process is called " cutting in "

10. BISCUIT METHOD PROCEDURE Toss your butter pieces with your dry ingredients until they are evenly distributed. Make a well in the center and add your very cold liquid ingredients (ice water, cream, etc.) Turn your dough out onto a lightly floured surface, shape it into what you are making and place it on the surface you will baking it on cover it with plastic wrap and refrigerate for at least one hour.

11. BISCUIT METHOD PROCEDURE Preheat your oven. Brush the top of your short bread with cream, water, or egg-wash, and bake according to the recipe instructions.

12. Muffin Mixing Method The muffin mixing method is one of the most basic mixing methods utilized in baking. Even though this method identifies muffins in its title, it is not used only for making muffins. The muffin method is applied with a variety of quick breads such as cornbread, pancakes, loaf-type quick breads, waffles, in addition to muffins.The muffin mixing method is used for most quick breads that result in a batter rather than a dough. Most quick breads that are made from doughs, such as biscuits and scones, utilize the biscuit mixing method

13. Muffin Mixing Method The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together. The batter will look lumpy. Do not attempt to achieve a smooth batter

14. Measure and sift together dry ingredients (flour, sugar, salt, baking powder/soda, spices etc.) in a bowl. In a separate bowl, measure and mix together wet ingredients (eggs, milk, cream, liquid fat, vanilla extract, and sugar). Incorporating the sugar with the wet ingredients enables better distribution as the liquid helps the sugar to dissolve.

15. Add wet ingredients into dry ingredients, folding until just combined. Fold in flavorings, such as nuts, bacon, cheese, blueberries. Spoon batter into muffin tin. An ice-cream scoop works well to form even portions. Bake immediately. Once the liquid hydrates the dry ingredients, the chemical leavening activates. If the batter is not cooked immediately, the baked goods will not rise.

16. TEXTURE FLAVOR MOISTURE CONTENT BAKING QUALITY OF BISCUITS DENSITY /VOLUME COLOR BITE/MOUTHFEEL

17. BITE/MOUTHFEEL It refers to the tactile sensation experienced when biting into the product. It encompasses factors such as crispness, crunchiness, and the way the biscuit breaks apart in the mouth. a. Crumb Structure The term crumb refers to the texture of the interior of a biscuit (fine and tender to coarse and crumbly). Combining flours with different protein contents creates a tender crumb, while overmixing results in a tough, dense texture. b. Level of moisture If the dough is too dry, the biscuit may end up being crumbly and lacking in flavor. While, if it is too wet, the biscuit can turn out to be soggy and dense. Biscuits with lower moisture content and higher fat content tend to be crispier FACTORS AFFECTING BITE/MOUTHFEEL

18. c. Type of fat used Butter has a lower melting point than shortening, resulting in a biscuit with a more tender and delicate crumb. On the other hand, shortening can create a biscuit with a flakier texture. d. Baking method Higher temperature = short period of time and usually has a crispy exterior. Lower temperature = longer time and tend to have a softer texture. It encompasses not only the mouthfeel but also the overall feel and structure of the product. Vary from tender and flaky to firm and crunchy; soft and chewy to crunchy and crisp TEXTURE

19. a. Type of flour Flour with low protein content, such as cake flour, produces a more tender and crumbly texture, whereas flour with higher protein content, like bread flour, results in a chewier. b. Fat content Fat acts as a tenderizer, creating a flakier texture. c. Leavening agent Baking powder and baking soda are commonly used that help the dough rise and achieve a light and airy texture. d. Baking process Over-baking can lead to a dry and tough texture, while under-baking can result in a doughy and undercooked texture. e. Additional Ingredients nuts, dried fruits, or chocolate chips further enhanced texture quality by adding extra crunch, chewiness, or sweetness to the biscuits FACTORS AFFECTING TEXTURE

20. a. Ratio of wet to dry ingredients Too much liquid can lead to a dense, heavy biscuit, while too little liquid can result in a dry, crumbly texture. b. Leavening agent Baking powder and baking soda create air bubbles in the dough c. Time and temperature Overbaking can lead to a dense, dry biscuit, while underbaking can result in a biscuit that is raw in the middle and flat in shape. The density of a biscuit is determined by the ratio of its mass to its volume, while the volume refers to the amount of space that the biscuit occupies. DENSITY/VOLUME FACTORS AFFECTING DENSITY/VOLUME

21. a. Type and quality of ingredients Use fresh and high-quality ingredients, like butter, when making biscuits to achieve a rich and flavorful. Meanwhile, low-quality ingredients or substitutes can lead to bland and unappetizing biscuits. b. Method of preparation Proper biscuit preparation is vital to achieve a light and flaky texture. Over-mixing leads to a tough, chewy biscuit while under-mixing results in a dense, heavy one. c. Time and temperature Over-baking biscuits can make them dry and crumbly, while baking them at a high temperature can burn them on the outside, but leave them raw on the inside. The combination of taste, odor and chemical sensations. Bland, mild. FLAVOR FACTORS AFFECTING FLAVOR

22. MOISTURE CONTENT Vary between 3-6%, depending on the type and recipe of the biscuit. Too much moisture makes them soft and soggy, while too little leads to dry and crumbly biscuits. a. Measurements of ingredients Accurately measuring the amount of flour, fat, sugar, and liquid ingredients, as well as monitoring the dough during mixing to adjust the moisture content if necessary. b. Storage Airtight containers or packaging can help prevent them from becoming stale or absorbing too much moisture from the surrounding environment. FACTORS AFFECTING BITE/MOUTHFEEL

23. a. Type and quality of ingredients Using high-quality butter or a specific type of sugar leads to a more golden-brown color and a richer flavor. b. Temperature and time Baking at too high a temperature can cause the biscuit to burn and develop a dark, uneven color, while baking at too low a temperature may result in a pale and underbaked biscuit. c. Type of baking pan Dark-colored pans absorb more heat and can cause the bottom of the biscuit to brown faster, while light-colored pans reflect heat and result in a more evenly browned biscuit. serve as a visual indicator of its doneness, level of caramelization, and overall flavor profile. COLOR FACTORS AFFECTING COLOR

24. INGREDIENTS COOKIE DOUGH BUTTER SUGAR EGGS FLOUR COOKIE DOUGH

25. Pastry

26. QUICK HISTORY The Egyptians invented pastry by preparing a mixture of flour and water to wrap around meat and absorb its juices as it cooked. In the seventh century, Muslims from the Middle East brought pastry to Europe. Localities had their pies and puddings by the Middle Ages. Both flaky and puff pastries were employed throughout the 17th century, and the pies' elaborate designs were works of art. The original definition of pastry was "food made from paste" and paste was " dough ".

27. Laminated dough Non-laminated dough several folds of a pastry sheet create laminated pastry dough into itself. There is a tiny coating of butter slathered in between each layer. As a result, the resulting dough is flaky and multilayered. the dough of non-laminated pastries has yet to be folded repeatedly.

28. TYPES OF LAMINATED DOUGH PUFF PASTRY is a light, flaky, and tender pastry. It makes pies, pastries, vol au vents, savories, and desserts. BLITZ PASTRY is a quick and easy take on traditional puff pastry, sometimes known as rough puff pastry. PHYLLO PASTRY the Greek word for " leaf "—are thin sheets of dough consisting of wheat, water, and a small amount of oil that resemble tissue paper

29. TYPES OF LAMINATED DOUGH CROISSANT PASTRY is a light, flaky puff pastry that tastes like butter. Croissant means ‘ crescent ’ in French, the term comes from its form. DANISH PASTRY is a sweet pastry laminated with layers upon layers. The several baking methods and the pastry's name were introduced to Denmark by bakers.

30. TYPES OF NON-LAMINATED DOUGH PLAIN PASTRY consists of butter, flour, water, and salt. A combination of the two will provide an excellent balance. Butter produces the wealthiest taste, but shortening makes the flakiest crust FLAKY PASTRY often called ‘ rough-puff pastry ’, is a delicate, light crust that bakes into crispy layers. It is commonly called the " cheat's puff pastry " since it takes much less time and effort

31. TYPES OF NON-LAMINATED DOUGH BRIOCHE PASTRY is a thick, silky bread with a hint of sweetness that complements savory and sweet recipes. Brioche's enriched dough gives it a smooth texture and incredible flavor, which explains why it tastes rich and light. CHOUX PASTRY is a specialty from France used for profiteroles, cream buns, and chocolate eclairs. The feather-light pastry encircles a sizable cream-filled hollow

32. Mixing Method of Pastries

33. Pie Pastry A versatile dough used for both savory and sweet dishes Basic ingredients: flour, cold butter, sugar, and ice water Chilled before use

34. Light and flaky pastry made from laminated dough Made with the same basic ingredients as pie pastry, but with a different mixing method Butter is folded into the dough multiple times to create thin layers Water in the butter turns to steam when baked, causing the pastry to puff up Puff Pastry

35. Cream Puffs and Eclairs Cream puffs and eclairs are delightful pastries made from choux pastry, a unique dough known for its ability to puff up in the oven. The dough is made with water, butter, flour, and eggs. The key step is cooking the dough mixture over heat before adding the eggs, which creates steam and allows the pastry to puff. Cream puffs are typically round and filled with whipped cream or pastry cream. Eclairs are oblong and filled with pastry cream, often topped with chocolate fondant or glaze

36. Additional Notes on Choux Pastry: Because the dough is cooked before eggs are added, it can't be rolled out like traditional pie or puff pastry. Instead, it's piped into desired shapes using a pastry bag and tip. Once baked, the resulting pastry is light and hollow, perfect for holding creamy fillings.

37. Alternative Pie Crusts Phyllo Dough Rice Crust Cookie Crumb Crust PuffPastry

38. Rolling Puff Pastry creates even thickness and activates gluten development

39. Laminating Puff Pastry creates the characteristic flaky and buttery texture commonly used in Mediterranean and Middle Eastern cuisines.

40. Frozen Rolled Phyllo Dough Phyllo dough is a thin, unleavened dough made from flour, water, and a small amount of oil. It is sold pre-rolled and frozen for convenience. Phyllo dough is known for its delicate, flaky texture.

41. General Qualities of a Good Pastry:

42. Texture: • Flaky: Layers of dough separate easily, creating a light and airy feel . • Tender: Dough crumbles easily but holds its shape. • Crisp: Outer layer has a satisfying snap. • Light and airy: Pastry feels light and not dense.

43. Flavor: • Buttery: Richness from butter adds depth of flavor. • Balanced sweetness: Sweetness complements other flavors without being Overpowering. • Hints of salt: Salt enhances overall flavor profile.

44. Appearance: • Uniform color: Consistent golden brown color throughout • Clean finish: Minimal cracks or tears on the surface • Visually appealing: Pastry looks appetizing and well-shaped. Additional Qualities for Specific Pastries: Pie Crust: Flaky or tender crust that holds its shape and doesn't get soggy. Puff Pastry: Light and airy with distinct flaky layers. • Cream Puffs and Eclairs: Hollow interior with a light and airy shell. • Phyllo Dough: Crispy and flaky layers with minimal breakage.