Home Sciences

In this unit, we shall:

≈ prepare types of dough and yeast bread products.

≈ name different ingredients used in pastry and bakery.

≈ list different ingredients that are used in pastry and bakery.

KEY UNIT COMPETENCY:Learners should be able to differentiate types of pastry and bakery.

INTRODUCTION TO PASTRY AND BAKERY

Pastry is a dough of flour, water and shortening that may be sweetened. One may talk of baked products as pastries, the difference between pastry and bread is that bread has a lower fat content so pastries have a higher one and therefore appear flaky and crumby in texture. A bakery is an establishment where flour baked food baked in an oven is produced and sold. Examples of baked products include, bread, cookies, cakes, pastries, and pies.

What are the main ingredients for bread making? Bread making involves the use of the following ingredients; flour, liquid, sugar, yeast and salt. However, richer mixtures may contain fat, sugar, eggs, fruits, nuts and spices.

(i) Good symmetrical shape with a well-rounded top.

(ii) Uniform golden brown crust.

(iii) A nutlike flavour free from yeast taste.

(iv) Well risen but not over inflated.

(v) Moist texture with a moist and resilient crum

i. The traditional method involves creaming, mixing, kneading, rising, re-kneading, shaping, proving and baking.

ii. Chorleywood process: This is a more quicker method is where extra yeast and water are used and vitamin C may be added to the dough as an improver. It involves creaming, mixing, kneading, shaping, proving and baking.

i. Mixing: This involves sieving flour and salt followed by the rubbing in of the fat and the mixing of the warm liquid and yeast.

                                

ii. Kneading: This is the working together of the mixed ingredients on a lightly floured working surface or in a bowl.

                                   

iii. Rising: Here the dough is put into a clean mixing bowl which is placed in a polythene bag and left in a warm place to double its size.

                          

iv. Shaping: Here the risen dough is kneaded again to distribute the carbon dioxide evenly and then cut and shaped as desired.

                                  

v. Proving: Here the dough is left to rise in a warm place until it has doubled its size.

vi. Baking: Here the dough is put in an oven.

                         

i.500g of plain flour.

ii. Level tea spoon salt.

iii. Level tea spoon sugar.

iv. 25g flesh yeast.

v. 300ml warm liquid.

vi. 250g ascorbic acid.

vii. 15-25g margarine.

i. Weigh the ingredients.

ii. Sieve the dry ingredients such as flour, salt and others into a bowl.

                   

iii. Rub fat into the flour.

                              

iv. Cream the yeast with sugar and a little warm liquid.

                                   

v. Mix the dissolved yeast with the remaining warm liquid and pour into the flour to form soft dough that will leave the sides of the bowl clean.

vi. Kneed for 10 minutes on a board and put a dough into a greased polythene bag and leave for 5 minutes.

vii. Shape as required into rolls and place on greased tray and prove.

viii. Bake at 230 degrees Celsius in an oven.

Have you ever prepared scones? How did you prepare them? What are the key characteristics that you would like good quality scones to possess? Here are some of the characteristics of good scones.

(i) Smooth surface

(ii) An even symmetrical shape

(iii) A uniform golden brown crust that is both crisp and tend

                     

Try out making scones at school using the following ingredients.

(i) 200 g flour

(ii) 25-50 g sugar

(iii) 25-50 g margarin

                                      

(iv) 3 level tea spoons baking powder

(v) Egg (optional)

(vi) 4-6 table spoon milk

(i) Sieve the flour and baking powder into a bowl

(ii) Add the sugar

(iii) Rub in the fat using the finger tips until the mixture looks like fine bread crumb

                      

(iv) Make a well in the mixture

                      

(v) Add the eggs, if used and milk to form stiff dough

(vi) Turn the dough on a flavored pastry board and knead very lightly

(vii) Roll the dough until 2 cm thick and cut into any shape

                           

(viii) Arrange on a greased baking tray and glaze with

                   

(ix) Place on the middle shelf and bake

(x) Cool on a wire rack

                 

What are biscuits? How can biscuits be made? These can be made using various methods of cake making. These include; rubbing in, creaming, whisking and melting method.

i. The consistency of the mixture is very stiff and little or no liquid is added and can be easily rolled out.

ii. Little or no raising agent is used, this makes the texture crisp, and does not merely crumble.

iii. The baking temperature is a bit higher.

i.Symmetrical shape. 

ii. Short and crisp texture.

iii. Pale brown colour.

iv. Pleasant flavour

What are the common ingredients used in cake making? The main ingredients used in cake making include; flour, sugar, fat, eggs, raising agents and fruits. The higher the proportion of fat to flour the richer the cake.

What are the common methods of cake making? These are some of the common methods of cake making. Rubbing in method, creaming method, whisking method and melting method.

i. Plain cakes: These contain half or less fat to flour and are usually rubbed in cakes. Examples include: loaf cakes, plain fruit cakes.

                   

ii. Rich cakes: These have more than half fat to flour and are usually creamed in cakes. For example victorious sandwich, madeira cakes, butterfly cakes, queen cakes and so on.

                           

iii. Spongy cakes: These contain no fat and are usually whisked cakes. For example swiss roll, sponge cake mixtures and so on.

                            

iv. Ginger bread: This is usually made by melting method. Other examples of cakes made by melting method include: ginger nuts, perkins and so on.Test for cooking.The cake should shrink a little from the side of the tin, firm to press, no sound of bubbling and it should be evenly brown.

A pastry is a flour mixture that is light, flaky, crisp and crumbles easily. Ingredients in pastries are flour, fat, water and salt.

The proportion and the method of incorporating the ingredients determines the variety and texture of the finished pastry. Richer pastries may have sugar, eggs or cheese added.

i. Keep everything as cool as possible that is, utensils, ingredients, hands and so on as air has more capacity to expand when warm.

ii. Introduce as much air as possible in sieving, mixing, folding and so on.

iii. Handle lightly and roll lightly to avoid pressing out air.

iv. Use only enough water to bind pastry together as too much makes the pastry hard.

v. Use as little flour as possible for rolling out, too much makes pastry hard.

vi. Do not stretch the pastry during rolling or it will shrink during cooking.

vii. The pastry may be improved by leaving it to relax in a cool place before cooking.

viii. Cook in a hot oven until the pastry is set.

ix. Cool the pastry after cooking away from a drought.

                     

200 g plain flour, 50 g lard, 50 g margarine, 30-40 ml cold water.

i. Sieve flour and salt into the mixing bowl.

ii. Cut fat into small pieces and rub into flour with the fingertips until the mixture looks like bread crumbs.

iii. Add the water all at once and mix it in with a round bladed palate knife.

iv. Press together with fingertips and knead lightly on a floured surface.

v. Mix with an egg yolk and a little cold water.

This is caused by:

i. insufficient kneading resulting in uneven distribution of gases causing un even holes

.ii. too cool an oven for the initial cooking period and allows fermentation to proceed for too long.

iii. overproving.

This is caused by:

i. use of stale yeast.

ii. too high a proportion of yeast used.

iii. overrising or overproving of the dough resulting in acid development.

3) Heavy (sad) bread.

This is caused by:

i. Use of stale yeast.

ii. Too hot conditions that may have killed the yeast.

iii. Too cool conditions.

i. Yeast must be fresh.

ii. Flour must be the strong glutenous type.

iii. Mixing and kneading must be thorough.

iv. Proving must be well done.

These are used to give an attractive finish.

Sweet pastry: Here the surface of the pastry is brushed with milk or beaten egg white. Lightly sprinkle with castor sugar before or after baking.

Savoury pastry: Here the surface is glazed with milk, beaten egg and salt or an egg wash made with equal quantities of egg yolk and water. There should be a glossier and darker brown glaze than on sweet dishes.

What are the different types of yeast breads?

Yeast breads include batter breads and dough breads.

Batter is a mixture of flour, margarine, sugar and sometimes eggs,that can be easily poured like cake batter, into a pan or it can be dropped from a spoon, like cookie batter.

Batter bread is a soft bread made of cornmeal and sometimes rice or hominy.

A dough is commonly shaped by hand before placing it in a pan or on a baking sheet. These are mainly used to make quick bread (bread made with a leavening agent for example, baking powder that permits immediate baking of the dough or batter mixture).

Note: A batter has a higher liquid content than dough and cannot be shaped by hand.

It is a common aerating agent in baked products such as cakes. It is made up of bicarbonate of soda and cream of tartar. It is a chemical raising agent.

These provide structure, aeration, flavour and moisture. They also help to tenderise cakes and add colour and nutritive value.

Too much fat makes a baked product greasy and unpleasant to eat while too little fat makes the product to lack flavour as well as staling quickly.

Is the main ingredient for making baked products. It is made up of starch, protein, sugars and minerals. The protein content decides what the end-use of the flour will be.

It improves the texture and mouth feel of baked products. The protein content of milk gives a soft crumb structure in cakes and contributes to the moisture, colour and flavour of a baked product. Cakes containing milk tend to have a longer shelf life.

Usually added in small amounts. It brings the natural flavour of other ingredients. In bread dough, salt strengthens gluten and improves the consistency of the dough. Salt is also a preservative as it absorbs water so there is less free water for bacterial and fungal growth.

Water is an essential ingredient used to bind ingredients together, forming the structure and help to create steam to and rising of the pastry.

It gives sweetness to cakes and other baked products. In yeast raised products, it acts as food for the yeast. In cakes, it assists with the aeration and stabilising of batters. It also improves flavour and helps to retain moisture, keeping products softer for longer and so reducing staling.

Examples of sugar forms include; icing sugar, castor sugar and granulated sugar.

This belongs to the fungi family. It ferments carbohydrates (sugar) to produce carbon dioxide gases and alcohol, which aerate bread and other yeasted products, giving it volume and texture. These byproducts of yeast also contribute to the colour and aroma of bread and other yeast products.

Knowledge of Biology and English enables us to understand the subject matter very well.

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