2 edition of Application of intermediate moisture technology to puff-pastry dough found in the catalog.
Application of intermediate moisture technology to puff-pastry dough
John Patrick Matlock
Written in English
|Statement||by John Patrick Matlock.|
|The Physical Object|
|Pagination||ix, 79 leaves, bound :|
|Number of Pages||79|
A method of producing an expanded intermediate moisture food product having a moisture content between about 20 and 30 percent by weight, a protein content of between about 15 and 35 percent by weight, and a water activity between about and that has an extended shelf life without refrigeration is provided, comprising admixing a dry granular cereal grain, dry protein source material. My puff pastry formula is flour, water, butter. That's it. Adding eggs makes it a croisant formula. Working cold, to the point of obsession, is important with puff pastry. The butter must be layerd between sheets of dough with every fold and not incorporated into the body of the hydrated flour.
Puff pastry pieces are generally washed with an egg wash. Care should be taken to prevent the wash from running down the sides of the pieces while brushing the top. The eggs will coagulate with the heat of the oven, seal the sides and prevent the pastry from rising evenly. (Poor Volume) Reasons for imperfect Pastry: • Puff pastry shrinks: 1. Puff pastry dough is very versatile! You can use this recipe as the base for making a variety of dinners and desserts. Homemade puff pastry is much more scrumptious than ready-made dough from your local grocery store. Make a batch of puff pastry dough with just 3 ingredients in 15 minutes! ABOUT PUFF PASTRY DOUGH.
Divide dough into two halves. Press into a disk shape and wrap in plastic wrap. Refrigerate for 30 minutes before rolling out on a lightly floured board to 1/8" thickness. Rough puff pastry – a quicker version of making your own homemade puff pastry dough, with ingredients you probably already have on hand! Flashback to a few days ago: me, standing in the frozen section of the grocery store.
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Intermediate moisture foods, such as cakes or waffles are subject to spoilage, primarily by specific yeasts or moulds being able to grow at extra low water activity (AW).Good control of equilibrium relative humidity (ERH) within a range from to retards microbial growth for some time.
Rest time Pie tops: The aim is to build up layers of fat and dough which on baking produce a layered structure of puff pastry. The pastry dough, with paste and fat of the same consistency, is sheeted to gradually reduce the thickness and increase the length of the pastry by a series of gradual reductions.
It is then folded using the book. Puff pastry has many layers of butter and dough. The process of making the flaky layers comes about through completing "book folds" -- a series of rolling the dough out three times, folding dough into a book fold three times, and rotating the dough 90 degrees each gs: Best Utensils Stainless Steel Ravioli Mould Pierogi Dumpling Maker Wrapper Pastry Dough Cutter Kitchen Accessories (M: 4 inch) out of 5 stars $ $ 99 $ $ Roll the dough/butter package to 1/4″ thickness.
For each turn (roll/fold/rotate), roll to 1/4″ again. 1/4″ is the magical thickness when making puff pastry or croissants. Use low moisture butter when making laminated dough.
Plugra is widely available in the US and works very well. But puff pastry is still one of the most satisfying items to bake. About the Pastry Puff pastry is leavened by water in the layers of butter and dough evaporating in the hot oven, causing the layers to separate. Classical puff pastry has close to a thousand separate layers of butter and dough: the "thousand leaves" of millefeuille.
applications, intermediate moisture foods offer an attractive potential for meeting these vigorous requirements. The experimental program under Phase I demonstrated that a great variety of familiar foods could be preserved at water activities depressed to around by the incorporation of solute, primarily glycerol and a small amount of potassium.
Tanushree Maity, A. Bawa and P. Raju, Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar, Journal of Food Science and Technology Cited by: Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate and rich pastry that consists of many thin alternating layers of dough and fat.
Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a byinch rectangle, rolling in the same lengthwise direction. Fold dough again. Fruit bar is an intermediate moisture food (IMF) product having soft pliable texture, high moisture content (% on dry weight basis) with minimum water activity of sufficient to hold down.
The authors, P. Taqukis and W. Breene, review both the historical and the modern developments in the techniques used for producing intermediate-moisture foods. They also consider the savings that can be made in terms of energy costs and speculate about the future of intermediate-moisture foods.
Book. Having the correct bakery dough moisture levels has become a critical component during the various stages of baked products. Dough mixtures can easily become either too wet or dry wasting manufacturer’s time and money as well as impacting the quality of the end product.
However recently, a much easier method is being used. I first introduced making puff pastry in a food processor in my first book, “The New Pastry Cook”. It was based on the Dutch system or Scottish method of making puff pastry in a mixer which was introduced to America by Julia Child.
Using a mixer allows you to use refrigerated cold butter. Since ancient times, phyllo dough, sometimes called puff pastry, has been loved all over the world. The layers, known for their buttery crisp quality, make phyllo dough stand out from other pastries.
Making it from scratch requires stretching dozens of paper-thin sheets of wheat flour dough by hand and then buttering, stacking, filling, and. -all purpose: most commonly used in pie dough and commercial application or biscuits.
% veg oil. -high ratio: most commonly used for cake icings and sweet dough. increases moisture absorp and retention. gives high moisture cakes the ability to retain more moisture and.
Summary This chapter contains section titled: Water Activity and Stability of Foods Intermediate‐Moisture Foods: Definition Intermediate‐Moisture Food Technologies Commercial Development of Interme.
Moisture is the amount of water present in a system, expressed in a percentage value. It’s a key parameter in the food industry with quality, functional, economical and legal implications. Moisture content plays a significant role in the preservation, storability, and packaging.
Intermediate moisture foods (IMF) are shelf-stable products that have water activities ofwith a moisture content ranging from 15% - 40% and are edible without rehydration. These food products are below the minimum water activity for most bacteria (), but are susceptible to yeast and mold growth.
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version.
The technological parameters modified included the level of roll-in fat, the number of fat layers (50–) and the. Always bake puff pastry in a very hot oven (°C/°F). A hot oven ensures the moisture in the dough turns into steam, which is what makes puff pastry rise.
Puff pastry should only be baked for a short time. 15 to 20 minutes usually suffices. .Pennant Foods Puff Pastry Dough Sheets, 12 Ounce -- 20 per case.
by Pennant Foods "not cheap but" - by H. van boldrik (ca).Chocolate puff pastry straws: Roll puff pastry out to 1/16”. Spray or paint with water. Sprinkle heavily with granulated sugar. Top with another sheet of pastry dough also rolled to 1/16”.
Again wet and sprinkle generously with sugar. Lightly press layers together with rolling pin. Cut ¾” strips ” long. Bake 15 minutes per above.