Batters and Doughs -- Pastry

Batters and doughs outline

Gluten formation
Gluten
Gluten--forming proteins
Leavening agents
Steam
Air
Carbon dioxide
Baking
B ki soda
d
Baking powder
Substitutions
S b tit ti

Batters and doughs outline

Functions of ingredients
General
Specific for pastry
Pastry
P t and
d pie
i ttechniques
h i

Gluten formation
Flour
Gl t i
Glutenin
Water

Gliadin

Mix

Dough

Gluten

Gluten formation
Gluten is important is baked goods
because it traps
p leavening
g ggasses and
provides structure
The extent of gluten formation desired
depends on the product

Gluten vs flour
Product

Gluten desired

Flour

Pastry (pie
crust)
Cakes

Low

Soft

Low

Soft

Biscuits

Medium

All purpose

Yeast breads

High

Hard

Types of batters and doughs

Type

Liquid (c)

Flour (c)

Example

Pour
batter
Drop
b
batter
Soft
dough
Stiff
dough
g

Waffles

Muffins

Yeast
bread
Pastry

L
Leavening
i Agents
A
Leavening agents provide a light, porous
texture to a variety
y of baked goods.
g
There are three leavening agents in foods
Steam
Air
Carbon dioxide

Leavening examples
Air -- angel food cakes (beat air into egg
whites) or sugar and fat creamed together
(incorporates air)
Steam -- p
popovers,
p
, cream p
puffs
These need a high water/flour ratio
and high baking temperatures (>400oF)
if steam is the primary leavener.
Carbon dioxide -- cakes,
cakes yeast bread

Baking soda (sodium bicarbonate) -acid

acid
decomposition

NaHCO3 + HX

NaX

acid

+CO 2 + H2O
Acid must be present in some other ingredient in the recipe for
b ki soda
baking
d to work
k as a lleavener. A
Acid
id ffood
d iingredients
di
which would work include buttermilk, lemon juice, vinegar,
molasses,, brown sugar,
g , chocolate,, etc.

Baking powder
A mixture of baking soda, a dry acid, and
starch ((as a carrier or diluent))
Must give at least 12% carbon dioxide by
weight (by law)
Most commercial powders give about
14%

Baking powder (single acting)

The single acting types are not used too much anymore

NaHCO 3 + KHC 4H 4O 6
KNaC 4H 4O 6 + CO 2 + H 2O
Baking powder already has the acid present in a dry form, in this
case in the form of the potassium salt of tartaric acid (cream of
tartar). Gives off all of its carbon dioxide when water is added.

Baking powder (double acting)

Commonly used now
Sometimes referred to as SAS baking
powder
Acts on addition of water
water, releasing about
1/3 of its available carbon dioxide
Then,
Th it acts
t again
i on heating,
h ti
releasing
l i
the remaining 2/3 of its carbon dioxide

Substitution of baking soda

for baking powder

Rules
2t of powder = 1/2t of soda + sufficient
acid to decompose the soda

1/2t of soda will neutralize 1 cup of

sour milk
ilk

Substitution of baking soda

for baking powder

Procedure
How much soda do I need to neutralize
the sour milk (see
(see rule 2)
2)
How much p
powder is that amount of
soda and acid equal to in terms of
leavening gas (see
(see rule 1)
1)
Add the difference ( if any) in
leavening as baking powder

Bran muffin example

1 1/2 cups flour

1 1/2 cups flour

3 t baking powder

1 t baking powder
1/2 t bakingg soda

1 cup milk

1 cup sour milk

Equal
q
to 2 t p
powder

General functions of
ingredients

Flour
Protein
Gluten - structure
Starch - structure, water sink
Liquid
Hydrates starch and gluten
gluten--forming
proteins dissolves sugars
proteins,
sugars, etc
etc.
Water
Milk

Water vs milk

Milk is generally superior to water as a

liquid
q
in baked ggoods because it p
provides
Flavor
Browning
Nutrients

General functions of
ingredients

Eggs
Emulsifier - lecithin
Cream puffs
Liquid
Li id
Structure
Egg whites in angel food cakes
Nutrients

General functions of
ingredients
Leavening
Contributes rise and improves
p
texture
Sugar
Flavor and tenderness
Limits gluten formation by
competing for available water
Contributes browning (Maillard
browning)

General functions of
ingredients

Fat
Flavor (except for hydrogenated fats)
Tenderness (shortening power)
Limits g
gluten formation
Salt
Flavor
avo oonly
y (e
(except
cept for
o yeast breads,
b eads, where
w e e
it has an additional function)
Lightning
g
gQ
Quiz

Pastry
The simplest of the baked goods in terms
of ingredients
Flour
Water
Salt
Fat
But making good pastry requires skill in
dough manipulation and experience

Desirable pastry attributes

Tenderness
A function of what flour is used and how
d
dough
h iis manipulated
i l t d
Flakiness
A f
function
ti off how
h th
the ffatt iis iincorporated
t d
Color
Evenly brown
Delicate taste
Related to fat used

Functions of ingredients in
pastry

Flour
Gluten, starch - structure
Fat
Tenderness
Be careful when substituting fats that are
not 100% fat (butter, margarine) for
those that are 100% fat (Crisco)
Water
Hydration, forms solutions
Salt - flavor

Substitution of fats in pastry

Crisco
20% water

Butter

100% fat
80% fat

M
More
or less
l tender?
t d ?
More

M
More
or less
l tender?
t d ?
Less

Pie and pastry techniques

Rule 1 (really the only rule): Dont
overmix!!
Roll out only once, if possible, rolling in
all directions, and use

Forming a dough ball

Image courtesy of www.teleport.com/~psyched/pie/

www teleport com/~psyched/pie/
crust2.html. This URL has a terrific tutorial on making
pie crust. Check it out!

Rolling out the dough - I

Image courtesy of www.teleport.com/~psyched/pie/

crust3.html

Rolling out the dough - II

Image courtesy of www.teleport.com/~psyched/pie/

crust3.html

Into the pie plate

Image courtesy of www.teleport.com/~psyched/pie/

crust4.html

A two crust, uncooked filling

pie

Pie Crust
Image courtesy off www.teleport.com/~psyched/pie/
/
/ i /
crust5.html

Pies

1 crust, cooked filling

Lemon or chocolate meringue
Problem when crust is baked separately
heat
Trapped air

T preventt this
To
thi , prick
i k holes
h l in
i the
th bottom
b tt
off
the crust or weight it down with rice or
beans
Bake at 400
400--425 F

Pies
2 crust, uncooked filling
Cherry or apple pie

Slits in top crust

No holes in bottom crust

Bake at ~375
375 F

Pies

1 crust, uncooked filling

Custard, pumpkin

Problem - soggy crust

Soggy crust problem

Coat crust with egg white and bake briefly to

coagulate (waterproof)
Sounds
S
d good
db
butt d
doesnt
t work
k ttoo well
ll
Bake crust and filling separately, then put
together
Works but isnt very practical
Bake at high temperature (450oF) initially to
coagulate eggs quickly, then lower temperature
(325oF) for remaining time

Meringue pie rules

Filling goes in a cool crust

If it is put in a hot crust the starch thickener
may breakdown
b kd
and
d th
the filli
filling will
ill thin
thi outt
Meringue goes on a hot filling
This
Thi is
i so that
th t the
th meringue
i
will
ill gett some
heat treatment from the bottom to help kill
anyy viable bacteria ((in addition to its normal
baking at 350oF for 10
10--15 minutes)
Lightning Quiz

Meringues

Image courtesy of www.onwis.com/news/sunday/food/

0216meringue.html