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Week 14 - Effect of Fat To Pastries Infographic

This document discusses how different types of fat affect the texture of pastries. It describes an experiment where pastry dough was made with butter, margarine, shortening, or vegetable oil. The pastries were then evaluated based on flakiness, tenderness, and flavor. Shortening produced the flakiest pastries while butter and margarine produced the least flaky pastries due to their water content causing more gluten formation. Shortening also had the softest texture while oil produced tough pastries. In conclusion, larger amounts of fat are needed to produce flaky pastries, as fat particle size controls flake size. The type of fat also influences tenderness, with excess gluten formation making pastries tougher.

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Nurul Amelia Natasha
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36 views3 pages

Week 14 - Effect of Fat To Pastries Infographic

This document discusses how different types of fat affect the texture of pastries. It describes an experiment where pastry dough was made with butter, margarine, shortening, or vegetable oil. The pastries were then evaluated based on flakiness, tenderness, and flavor. Shortening produced the flakiest pastries while butter and margarine produced the least flaky pastries due to their water content causing more gluten formation. Shortening also had the softest texture while oil produced tough pastries. In conclusion, larger amounts of fat are needed to produce flaky pastries, as fat particle size controls flake size. The type of fat also influences tenderness, with excess gluten formation making pastries tougher.

Uploaded by

Nurul Amelia Natasha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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WEEK 14: CAKES, COOKIES, PIES & PASTRIES

EFFECT OF TYPE OF FAT ON


PASTRIES
Introduction
Pastry refers to a type of dough that is commonly used in baking and pastry-
making. It is typically made by combining flour, fat , water, and salt or sugar.
Pastry is known for its flaky and tender texture, which is achieved through the
incorporation of fat into the dough. The dough is then rolled out and used as a
base or covering for various sweet or savory baked goods.The fat creates layers
in the dough that separate during baking, resulting in a light and crispy texture.

Objective
To determine the proper steps for preparing pastries
To evaluate the outcome of pastries
To determine the relationship between the types of fats and the texture and
tenderness of the pastries.

Ingredients Fat sources


1 c. all-purpose flour 2 tbsp. butter
¼ tsp. salt 2 tbsp. margarine
Fat source 2 tbsp. shortening
1½ tbsp. cold water 2 tbsp. vegetable oil

Methodology
1. Sift flour and salt together into a mixing bowl.
2. Using a pastry blender or a knife, cut the specific fat source
into the flour until the mixture resembles cornmeal.
3. Sprinkle some water over the mixture, about ½ tsp. at a
time. Using a fork, lightly toss the top of the moistened
mixture to the side of the bowl before adding more water.
4. When all of the water has been added, gather the mixture
into a ball and press together gently.
5. Gently flatten the dough on a waxed paper using fingers.
6. Put the pastry guides on both sides of waxed paper and
cover the dough with another piece of waxed paper on the
top.
7. Roll the dough out until about the same thickness as the
pastry guides (1/8").
8. Cut the dough into 1" × 5" rectangles.
9. Without stretching the pastry, loosen
the pastry dough carefully from the waxed paper.
10. Bake the rectangles on a baking sheet at 425 °F for 10
minutes.
11. Evaluate the flakiness, breaking strength, flavor and
tenderness of the pastries and record observations in Table
14.2

Results

Types of Fat Flavor Tenderness Flakiness

Shortening bland taste soft most flaky

bland taste but tastier


Oil than shortening
tough no flaky

Butter fatty taste firm least flaky

Margarine fatty taste firm least flaky

Discussion
Fat is a major ingredients in pastry production because it increases tenderness through
the inhibition of gluten development
This occur when fat coats the flour. To achieve maximum tenderness in pastry, the fat
must be thoroughly combined with the flour
Tough, dry, or flat-flavored pastry may result from excess gluten formation caused by
not cutting enough fat into the flour
Also, as little liquid as possible should be added when making pastry, because too much
water will cause shrinkage and tougher crust from excess gluten development
Type of Fat Flakiness

Shortenings produce the flakiest pastries


because it is 100% fat.
Shortening Shortening is softer and more pliable
than cold butter, so it coats the flour
more easily

Butter has least flaky because the water


Butter content causes increased in gluten
formation

Margarine has least flaky because the


water content causes increased in gluten
Margarine
formation

Oil is the least flaky because it coats


Oil each flour particle, resulting in an
extremely grainy texture

Conclusion References
Large amounts of fat are required to 1. Azrina Azlan. (2014). Basics
of Food Preparation. Penerbit
produce a flaky crust because flake size is
UPM, Serdang
controlled by fat particles size
2. Brown, A.C. (2019).
One of the major influences on tenderness
Understanding Food:
is the concentration and distribution of
Principles and Preparation.
gluten. Excess gluten formation toughens (6th ed.). Singapore. Cengage
pastry Learning

Prepared by: GROUP 8


RAMANAN A/L THIAGARAJAN (217516)
NURHAMI NABILAH BINTI MUZAFFAR (214593)
NURUL AMELIA NATASHA BINTI MOHD LUTHFI (216606)

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