Dough and Paste/ Pastry

Introduction of Dough

               
Dough is bakery product. It is mixture of flour and liquid used for baking into bread or pastry. e.g.: sandwich bread dough, bread roll dough.

Types of Dough

1. Straight Dough:
   Straight dough is that dough made which is made in one stage, i.e. all the ingredients are mixed together in the dough that will be ultimately made into bread.
   a) No time dough: Dough's which are scaled and molded immediately as they are made. i.e. it is not given a bulk fermentation. Usually made at 32° C temp.
   b) Short fermentation process: Dough's which are given only a few hours of bulk fermentation ( for 1-2 hours)
   c) Medium fermentation process: This dough is left for 3-6 hours of fermentation.
   d) Long fermentation process: These are given 6 or more hours of bulk fermentation. bread from dough made under such condition usually have a good flavor but is often over or under cooked.
2. Laminated Dough:
   Laminated dough is a baking term that can show up from time to time that is often not fully described. Lamination is term for the process of alternating layers of dough and butter when making pastry. The dough is wrapped around butter, the :package" is rolled out, folded over i.e. double the number of layers and then the whole thing is repeated. Each time the dough is folded, it is called "turn". The more turns we give the dough will produce flakier pastry. Laminated dough include puff pastry, croissant dough and danish dough.
3. Leavened Dough:
   A leavened dough is made of raising agent or anyone of a number of substances used in dough and batters that causes a foaming action that lighters and softens the finished product. Formation of carbon dioxide is induced by chemical agents reacting with moisture, heat or acidity.

Faults in Bread Making

1. Small volume:
   - Floor with poor gluten content
   - too much sugar or shortening
   - under proofed
2.   Volume too great
   - Pan too small for quantity of dough
   - Oven temp. too low
3. Uneven shape
   - Bad molding
   - Pan too small for quantity of dough
   - Uneven temperature
   - Over or under proofed
4. Cracked crust
   - Dough too stiff
   - Oven too hot
   - Under proofed
5. Large holes under a thin hard crust
   - over proofed
   - oven too hot
6. Shell- like crust with deep bulge on side
   - Flour with low gluten content
   - Dough too cold
   - Under proofed
7. Thick Crust
   - Baked too long at low temp.
   - Sticky dough with poor gluten content
   - Under proofed
8. Tough Crust - Poor quality flour
   - Too much salt
   - Not completely baked
9. Dark Crumb
   - Quality and type of flour
   - Over proofed
10. Streaky texture- Poorly mixed ingredients
    - Flour added after dough has risen
    - surface of dough dried out during rising process
    - too much salt
    - poor quality flour
11. Coarse texture
    - Poor quality flour
    - Under kneading
    - oven temp. too low
    - over proofed
    - dough too soft
12. Heavy bread
    - poor quality flour
    - dough too soft
    - too much salt
    - under baked
    - crust baked before dough had finished rising
    - under proofed

Pastry

           
 Pastry is described as the baked product which is made from flour, sugar, egg, milk, butter, baking powder. A good pastry is light and airy and fatty. A good pastry requires good mixing which results in long gluten strands that toughens it.

Types of Pastry:

1. Puff pastry:
   Puff pastry consists of laminated structure with alternate layer of dough and fat. The main basic ingredient used are flour, butter, salt, chilled water and lemon juice, which improves elasticity of the gluten. It has many layers as it expands when baked. Puff pastry comes out of oven resulting in delightful, light, flaky and crisp.
2. Flank pastry:
   Flank pastry is made by using flour, fat and chilled water. Dough is relaxed for half and hour and rolled into a rectangular shape. It is a simple pastry which expands when cooked because of large number of layers. It has similar texture to puff pastry.
3. Choux pastry:
   Choux pastry is a hollow shell and light pastry which is crisp while eating. The basic ingredients used to prepare choux pastry are flour, fat and egg. The mixture is vigorously beaten together which gives the pastry the strength of elasticity. When cooked it is always filled with custard, cream and topped with melted chocolate, glace icing and decorated with nuts.
4. Phyllo or Filo (pastry):
   It is known as Filo, which is very much popular pastry in Greek and Turkish cuisine. It is a  plain paper thin pastry made with flour, water and melted butter. This dough is shorted and sprinkled with fruits and nuts roll like Swiss roll and cut into desired size. Then it is placed in tray, egg wash is given and baked or deep fried.
5. Short crust pastry:It is made from blending flour with half its weight of fat. Enough water is added to produce a paste which ca be rolled,
6. Suet pastry:In this pastry, chopped beef suet is used as the fat, with a little baking powder and enough water to produce a manageable paste.
7. Sweet pastry:The main ingredient used for sweet pastry are flour, fat and sugar usually in the ratio of 1 part sugar, 2 part fat and 3 part floor.

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