Various Flours and Shortenings as Factors on Selected Quality Characteristics of Pastry Made in Quantity; A Thesis Presented to The Faculty of the School of Home Economics East Carolina University in Partial Fulfillment of the Requirements for the Degree Master of Science in Home Economics
Greenville, NC: Della Jean Moser and East Carolina University, 1982. Presumed first edition, first printing thus. Believed to be one of only a few original copies. Hardcover [Reddish Library style binding]. [3], vi, 50 Sheets/pages, text on one side only. Approval page appears to have several original faculty signatures. Abstract. Tables. References. RARE surviving copy. Her pies weren't square! Book binding slip bound in near front. After graduating from New Bern High School, Jean Moser went to work at First Citizens Bank and later Naval Intelligence. After earning a Master’s Degree in Home Economics, Jean worked at several hospitals in Washington and Greenville, NC as a dietitian. She also worked as a teacher assistant in Craven County Schools. The purpose of this study was to investigate levels of shortenings (fats) and flours to be used in production of a preferred product made in quantity using defined quality characteristics as measurement standards. The objectives of this study were to prepare pie crusts using various levels of shortening (fat) and flour, to identify the preferred product from those produced, and to provide a quantity recipe for food institutions, schools, and other food facilities. To establish procedures, recipe content, and to identify instruments for evaluations of subjective and objective data, preliminary studies were conducted in the Institution Food Laboratory of the School of Home Economics. Sixty panel members evaluated the quality characteristics of pie crust, appearance, texture, tenderness and flavor by sing a Likert-type acceptability scale for rating purposes. Objective testing used a Bailey Shortometer for testing of the breaking strength of the pie crust samples. Data were analyzed using analysis of variance and Duncan's Multiple Range Test with a factor of .05 for significance. The very nature of most pastries is to be light, airy, flaky, and buttery. All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and baking techniques. In puff pastry, a certain amount of gluten formation is essential, but all of the gluten strands must lie in one plane to give strength to the horizontal sheets. Pastry depends heavily on the types of flour used, its amount and how it is handled. When moistened and stirred, wheat flour develops strands of gluten, which are what give an elastic structure to the baked good that stretches and rises. Too much flour results in a tough, dry and flavorless recipe, and too little results in a flat, tough and flavorless baked good. Gluten strands make it tough to roll out for flaky pie crust dough, to stretch it for phyllo or strudel dough, or to make more layers for puff pastry, but on the other hand, gluten strands make it possible to stretch a pastry recipe for flakiness and texture. Gluten is like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough relax for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier. In the case of a pastry, you add large amounts of fat to coat and separate the flour particles from each other, but you then add just enough water to make dough. Since much of the starch in the flour is not in contact with any of the water, the resulting cooked dough is crumbly and flaky. The role of the fat in making a pastry is to give texture to the final product. Depending on the kind of fat used, the pastry will also have a certain flavor. Pastry chefs use various types of fats, like vegetable shortening, butter, or lard. Though they are all are fats, they have major differences. The differences in textures of many pastries have to do with the type of fats and how it's introduced. Fats contribute to the tenderness (shortness) and especially flakiness of pastry. Pure fats, such as shortening and lard, produce flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the best qualities of each, but I prefer to use all butter because of its better taste. Cold butter or fats and the flakiness of the pastry are intricately connected. Because butter has such a low melting point, it must be well-chilled to ensure that it can withstand being rolled and handled without melting to produce flakiness. Butter that is too soft surrounds the flour particles rather than forming spaces, and the final texture of the pastry is flat and greasy. Condition: Very good.
Keywords: Pastry, Pie Crust, Lard, Quality Characteristics, Flour, Shortening, Measurement Standards, Food Laboratory, Food Institutions, Institutional Cooking, Home Economics, Quantity Recipe, Food Facility, Likert-type, Acceptability Scale, Bailey Shortomete
[Book #85800]
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