What is the history of pastry?
As usual, many of the greatest creations in the world can be traced back to ancient and classical times. The ancient Egyptians gave us hieroglyphics and papyrus, the Greeks philosophy and democracy, the Romans military tactics and aqueducts (a whistle-stop tour of history), but it is thought they also all used types of pastry.
Is pastry a type of bread?
It’s more of a pastry than a particular sort of bread. Not all bread is pastry, and not all pastry is bread. Bread, according to the dictionary, is any food cooked from dough comprising water, flour, and a leavening agent such as yeast or baking soda.
What is the importance of bread and pastry in our life?
Bread is one of the second/third staple food throughout world. Pastry are also very important as they are our symbol of happiness, celebrations. Bread and pastry are made of similar ingredients but to made bread we need flour with high gluten while , to make cake / pastry items we need flour with lower gluten content .
What is pastry made of?
The pastry is a type of dough that is made of flour, water, and shortening. Baked pastry dough can be savory or sweet, and can be consumed with fillings or alone. The pastry is known for its crumbly and flaky texture, and rich buttery flavor.
Where did pastry originate?
What is pastry?
What did the Romans use to cover meat?
What is the art of baking?
Why did the Romans and Greeks struggle in making a good pastry?
When did Egyptians bake bread?
Do people consume pastries?
See 2 more
Who discovered bread and pastry production?
the EgyptiansAs long ago as 2,000 BC the Egyptians knew how to make fermented bread. The practice was to use a little old dough, or leaven, to “start” the new dough. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking.
What is the origin of baking?
The earliest known form of baking occurred when humans took wild grass grains, soaked them in water, and mashed the mixture into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance.
What is the production of bread?
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.
When did mass production of bread start?
The early 20th century saw the establishment of large mass-produced baking in the cities. By the 1950's, the small family bakery was becoming less common except in small villages and rural areas.
What is the importance of bread and pastry?
Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy. Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.
What is the history of baking in the Philippines?
Philippine Baking Influences from Around the World Pies, and cakes, were prevalent in Europe during the 17th century. And, as the continent spread its reach across the seas, it brought the art of baking along with it. One school of thought is that Spanish missionaries introduced baking to the country.
Where is bread originally from?
According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. The quern was the first known grinding tool. Grain was crushed and the bakers produced what we now commonly recognize in its closest form as chapatis (India) or tortillas (Mexico).
Where is bread produced?
The grinding takes place at grain mills, which sell the grain to bakeries in bulk. The bakeries keep the grains in storage sacks until they are ready to be used. In the baking factory, water and yeast are mixed with the flour to make dough.
What are the 3 stages of bread production?
There are a lot of steps involved in making bread. Some are optional, some are not (you'll have to put it in an oven at some point!)....Whether you want to make just one loaf or a whole shop full, the process remains the same.Step 0: The Ingredients. ... Step 1: Mixing. ... Step 2: Resting & hydrating. ... Step 3: Kneading.More items...•
How was bread originally made?
The find, from the Black Desert in Jordan, pushes back the first evidence for bread by more than 5,000 years. The stone age bread-makers took flour made from wild wheat and barley, mixed it with the pulverised roots of plants, added water, and then baked it.
What was the first bread Company?
1928. 1928 The Chillicothe Baking Company in Missouri is the first to sell sliced bread to the American public, using a bread slicer invented by Iowan Otto Rohwedder.
Why was bread created?
"Bread allowed for the building of surpluses and developing of [social] classes. You didn't have a class of full-time artisans until you had bread." The first-known leavened bread made with semi-domesticated yeast dates back to around 1000 B.C. in Egypt, according to Miller.
Who first discovered baking?
EgyptiansEgyptians were pioneers in baking and the traces of their baking are as old as 2600 B.C. (Source Baking Times). Egyptians were the one who started baking bread using yeast.
When was baking invented?
The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for. The established archaeological doctrine states that humans first began baking bread about 10,000 years ago.
When did humans start baking?
A new study examined charred remains found in fireplaces in a 14,400-year-old Natufian hunter-gatherer site, called Shubayqa 1, located in the Black Desert in northeastern Jordan. It makes the earliest evidence of flatbread and bread baking found to date.
Who is the first baker in the world?
Archaeologists have dated grinding stones in Australia as being more than 30,000 years old. This makes Aboriginal people the world's first bakers.
Pastry - A Short History - Serenity Kitchen
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List of pastries - Wikipedia
This is a list of pastries, which are small buns made using a stiff dough enriched with fat.Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
History of Baking and Pastry Cooking to Baking in modern age - Winni
Let’s discuss the history of baking!! Baking is an art which brings out something delicious that is palatable to the taste buds. Many beautiful creations in the world can be traced back to the time of ancient period that we are trying to convey through our blog history of baking.
When did pastry become fashionable?
In the seventeenth century , pastry-making became increasingly fashionable – British bakers prided themselves on the techniques and elaborate decorations used for their creations, and were inspired further by the culinary developments happening across the Channel.
Why did the Romans use pastry dough?
Moving forwards the Romans created a basic pastry dough that was used as a covering for meats when cooking. The plain paste of flour, oil and water was used as a shield to keep the meat moist and also protected the outside from burning – it was never meant to be eaten and was subsequently discarded. It seems that the main factor holding back ancient bakers (they were not wanting for ingenuity or creativity) was the lack of butter or lard to create the richness we associate with pastry today.
What is pastry used for?
Once considered a mere utensil, these days it is used more as a delicious culinary canvas for increasingly creative toppings and fillings. The choices today are almost mind-boggling, with pies and pasties, quiches and tarts available with almost any filling or flavour; from classic recipes to new fusion creations… it’s hard to believe the Romans used to throw their pastry away.
What are some of the greatest creations in the world?
The ancient Egyptians gave us hieroglyphics and papyrus, the Greeks philosophy and democracy, the Romans military tactics and aqueducts (a whistle-stop tour of history), but it is thought they also all used types of pastry.
Where did the word "custard" come from?
The word custard itself derives from both the Anglo-Saxon word ‘crustarde’ (a tart or pie with a crust) and the French word ‘crouste’ (crust).
Who was the first pastry chef?
French pastry master, Marie-Antoine Carême (1784–1833), is widely considered to be the first ‘celebrity chef’, bringing pastry into the world of grande cuisine. His elaborate creations graced the windows of his Paris patisserie shop, before he went on to cook for European leaders including George IV. The glamour and splendour associated with these rich, buttery confections helped grow the popularity of French pastry desserts as the epitome of fine dining. We certainly have a lot to thank them for, from Carême’s development of the layered Mille-Feuille (a ‘thousand leaves’) and the kitchen mishap that resulted in the tarte Tatin, to the traditional fillings of crème pâtissière and frangipane, many of our modern recipes can be linked to the kitchens of France.
Who invented puff pastry?
Puff pastry was supposedly created by French painter and apprentice cook, Claude Gelée, in about 1645, when he accidently created a laminated dough when trying to make a form of rolled butter cake for his sick father.
Where did pastry originate from?
Pastries go back to the ancient Mediterranean with almost paper-thin, multi-layered baklava and filo . Northern Europe took on pastry-making after the Crusaders brought it back from the Mediterranean. French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while 17th and 18th century chefs brought new recipes to the table. These new pastries included brioche , Napoleons , cream puffs, and éclairs. French chef Antonin Carême reportedly was the first to incorporate art in pastry making.
What were the new pastry recipes in the 17th century?
These new pastries included brioche , Napoleons , cream puffs, and éclairs. French chef Antonin Carême reportedly was the first to incorporate art in pastry making.
What are the different types of pastry?
Main types of pastry. Pecan and maple Danish pastry, a puff pastry type. Profiterole or cream puff, a choux pastry. Strudel, a phyllo pastry – Shortcrust pastry. Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water.This is used mainly in tarts.
How is pastry different from bread?
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.
Why does puff pastry rise?
Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers.
What is a chocolat pastry?
Choux pastry is a very light pastry that is often filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
What is flaky pastry?
Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The “puff” is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.
Pastries have more fat than bread
Fat interacts with the pastry dough in such a way that separates the pastry dough. This reduces the contact of pastry dough with water and makes it to form less gluten.
Bread has more gluten
Glutenin and gliadin are two forms of protein that can be found in wheat products.
Both are made with different types of flours
Pastry chefs make use of a different kind of flour when making pastries.
They have different textures
As a result of the higher gluten content of bread, it has a more solid texture than pastries.
Pastry dough is made with less water
To reduce the development of gluten, pastry is made with less water than bread.
What is the difference between bread and pastry?
A pastry has more sugar, in it. A pastry is thicker , and some times has a filling. Bread is slice able , or sliced. Bread is soft, and made with flour, water and yeast. Bread is used for sandwhiches, or in cookie jars, to keep cookies soft. Or you can make crumbs for a recipe.
What is the difference between pastry chef and baker?
As the Executive Chef of larger hotels and resort kitchens I supervised both bakers and pastry chefs. The difference? Bakers were in charge of breads, Danish pastry , croissants, cookies and dinner rolls. I assure you, that’s more than enough work to keep you very busy! Pastry chefs made cakes, flans, tarts, mini pastries and showpieces out of sugar and chocolate.
How are bubbles made in bread?
Bubbles in the bread are produced by kneading and yeast. Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one part fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough separated by fat, which makes it crumbly and crisp.
What breads last longer?
The crusty baguette (French stick) is popular and if you want slightly longer lasting ones, try the breads made from rye (Pain de siegle)/ wholemeal (complet)/ farmhouse breads (Pain de campagne). These are coarser than ones made of flour, but will last much longer. Some Boulangerie (bread) Types.
Why is bread flaky?
bread generally has vegetable oil or butter added and as for pastry the flaky texture is usually because of butter shortening and oil
How much water is added to bread?
Lots of water is added, relative to the amount of flour (usually around 3 parts water to 5 parts flour). Some fat can be added, but in small quantities. The dough is mixed thoroughly, and kneaded to develop lots of gluten. Bubbles in the bread are produced by kneading and yeast.
What shift do bakers work?
Bakers worked 3rd shift while pastry worked 1st shift. One caveat, most of my bakers were deaf! Seriously. They communicated with American Sign Language. When you work 3rd shift there’s not an overwhelming need to talk too much! Baker
Where did pastry originate?
The origin of pastry may go back to ancient Egypt. However, it seems that pastry’s use in bakeries is what Romans and Greeks have done for the first time. For example, Baklava is a creation of the Roman Empire.
What is pastry?
The pastry is a type of dough that is made of flour, water, and shortening. Baked pastry dough can be savory or sweet, and can be consumed with fillings or alone. The pastry is known for its crumbly and flaky texture, and rich buttery flavor.
What did the Romans use to cover meat?
One of the things Romans introduced to the world, was a basic pastry dough , used for covering the meat while cooking. They used this combination of oil, flour, and water as a safeguard to protect the meat from burning and keep them moist. In fact, it was not meant to be eaten. What their dough didn’t have, was butter or lard, so the dough was not as rich as we see today. Pastries that were meant to be eaten were smaller and richer and contained eggs. Romans served these pastries during the feast.
What is the art of baking?
Baking is the art of bringing out something delicious and palatable to the taste buds. Just like many other beautiful creations, the origin of pastry can be traced back to the time of the ancient period. Egyptians, Romans, and Greeks knew how to use natural sweeteners that were available at that time to prepare the filo-type pastry. It was a simple mix of flour and oil which was meant to turn into delicious honey cakes, fruit pastries, or a dumpling filled with dates and nuts. People made these baked goods for special occasions. There are paintings on ancient tombs or writings in the comic play of Aristophanes showing the long history of pastry.
Why did the Romans and Greeks struggle in making a good pastry?
Romans and Greeks struggled a lot in making a good pastry because at that time they used oil and it causes the bread to lose its firmness. The art of sweet pastry baking emerged as a new profession at that time. Inscriptions on the tomb of a Roman baker in the 1st century A.D. show the different stages of bred production at that time.
When did Egyptians bake bread?
Egyptians baked bread in the years 2600-2100 B.C. Some believe that Egyptians has learned to bake bread from the Babylonians. At that time, bakers baled cakes in the shape of animals to use for sacrifice. According to Aristophanes (450-385 B.C), in Greece, there was a type of dough made from honey and flour named “Dispyrus.” Dispyrus was a ring cake that was immersed in wine. Greeks ate Dispyrus hot.
Do people consume pastries?
Today, people consume pastries all over the world , and they develop new variations routinely.