UNIVERSITY OF MALAWI

FACULTY OF SCIENCE
DEPARTMENT OF HUMAN ECOLOGY

TO : DR V.U. NDOLO

FROM : MAGGIE CHISALE,BSC/FC/34/19,GROUP FIVE

COURSE TITLE : INTRODUCTION TO FOODS

COURSE CODE : HFN 212

ASSIGNMENT TITLE : THE EFFECTS OF DIFFERENT TYPES OF FLOURS AND

MARGARINE ON TEXTURE OF SCONES, CORNISH

PASTRIES AND CAKES

LAB REPORT NUMBER : THREE

THE EFFECT OF DIFFERENT TYPES OF FLOUR AND MARGARINES ON TEXTURE OF SCONES, CORNISH
PASTRIES AND CAKES

INTRODUCTION

Flour is a fine powder derived from the endosperm portent of cereal seeds or other starch foods. The
most common source of flour is wheat but any cereal grain can provide flour such as rice and corn.
Flours provide structure, texture and flavor to baked products. This experiment will only discuss about
bread flour and cake flour on how these will react with different margarines. Bread flour is a long panted
white flour made primarily from hard winter wheat, the higher the gluten content of this flour makes it
ideal for making yeast breads and hard rolls that require elastic gluten for multiple rising periods. On the
other hand, cake flour is made from soft wheat and has higher gluten content. Cake flour is treated with
chlorine gas which lowers the PH from about 6.0 to 5.0 bleaches the plant pigment and improves baking
quality. Due to the different characteristics which bread and cake flour have, the products from these
flours will not be the same.

Fat interferes with the development of gluten creating a more tender crump, in fat the higher the fat
content is the shorter the gluten content strands and the softer, more easily handled and more pliable
the dough will be.it is for this reason that fat is sometimes referred to as shortening. Most commonly
fats used in baking are shortenings and margarine. The amount and type of shortening used also affect
the quality in cake and other baked products in terms of volume, tenderness and flavor. Loved for its
ease of spreading and scooping, margarine has long been a choice ingredient for bakers as its soft
texture makes it light work to whip up into buttercream frosting.

OBJECTIVES

1.Make scones from bread and cake flour using cooking oil
2.Make Cornish pastries from bread and cake flour using cooking oil and
3.Making Cornish pastries from bread and cake flour using
4.Making cakes from bread and cake flour using
5.making cakes from bread and cake flour using stock margarine

MATERIALS
 Bowls
 Kitchen scale
 Baking powder
 Bread and cake flour
 Sugar
 Salt
 Milk
 Eggs
 Cooking
 Stock margarine
 Yeast
 Wooden spoon
 Measuring spoons
 Water
 Raw meat, minced
 Raw potatoes
 Onions
 Rolling stick

METHODOLOGIES
Mix all the ingredient like 50g milk, cups of bread flour,1 egg, 1 tea spoon yeast,1.5
teaspoon of cooking oil, 1 pinch of salt and 1 teaspoon of sugar in a bowl and add water
gradually until it become soft. After that wait for 5 minutes and mix again then cover it and
leave it in the sun until the mixture rises up to double of its original size. Make small rounds
and put in a greased tray then bake. Repeat the same process but this time use cake flour.
Sieve 200g of bread flour together with 1 teaspoon of salt, add 100g of blue band margarine
and cover it with the flour before beginning to rub in. Rub in until no lumps of fat left,
incorporating as much air as possible while rubbing in. Add water, sprinkling it over the
surface of the flour and mix with a rounded ended knife until large lumps are formed. Draw
together with the fingertips and knead on a slightly floured board until the dough is smooth,
using fingertips only. Divide the pastry into four and roll out to just less than 1cm thickness,
whilst keeping a good round shape. Divide the meat between four rounds of pastry and
cover with coarsely graded potato and onion. Wet the edges of the pastry and draw up the
sides so that the edges meet in the Centre. Press the edges well together. Flute with fingers
and brush over with egg and milk. Bake in the center of a hot oven for 10 minutes then
reduce heat for a further 35 to 50 minutes. Follow the same procedure and repeat it only
change on fat, this time use cooking oil.
Sieve 200g of bread flour together with 1 teaspoon of salt, add 100g of blue stock margarine
and cover it with the flour before beginning to rub in. Rub in until no lumps of fat left,
incorporating as much air as possible while rubbing in. Add water, sprinkling it over the
surface of the flour and mix with a rounded ended knife until large lumps are formed. Draw
together with the fingertips and knead on a slightly floured board until the dough is smooth,
using fingertips only. Divide the pastry into four and roll out to just less than 1cm thickness,
whilst keeping a good round shape. Divide the meat between four rounds of pastry and
cover with coarsely graded potato and onion. Wet the edges of the pastry and draw up the
sides so that the edges meet in the Centre. Press the edges well together. Flute with fingers
and brush over with egg and milk. Bake in the center of a hot oven for 10 minutes then
reduce heat for a further 35 to 50 minutes. Follow the same procedure and repeat it only
change on fat, this time use butter.

Cream 100g of sugar and100g of blue band margarine until it becomes soft, white and
creamy. Use a wooden spoon and work tightly with circular motion Add two beaten eggs by
degrees, continue the creaming between each addition and observe the changes. Slowly
add 100g of bread four together with100ml of milk into the mixture. Finally add vanilla
essence and bake in a moderate oven for 20 minutes. Repeat the same procedure but this
time use 100g of cake flour.
Cream 100g of sugar and 100g of stock margarine until it become soft, white and creamy.
Use wooden spoon and work tightly with a circular motion. Add two beaten eggs by
degrees, continue the creaming between each addition and observe the changes. Slowly
add 100g of bread flour together with 100ml of milk into the mixture. Finally add vanilla
essence and bake in a moderate oven for 20 minutes. Repeat the process but this time use
100g of cake flour.
RESULTS AND DISCUSIONS
EXPERIMENT ONE: SCONES

TYPE OF FLOUR FAT VOLUME COLOUR TEXTURE

Bread flour Cooking oil Rise A bit brown Less softer
Cake flour Cooking oil Rise A bit brown Softer

Scones from bread flour were not much soft than those from cake flour, and no different in
rise in different flours. According to Army B (2010), cake flour is softer than bread flour due
to different presence of gluten content. Gluten in cake flour has the ability to raise more
and has ability to stretch and elastic because it is made from soft wheat thine particles. The
amount and type of shortening added also affect the quality in terms of volume, tenderness
and flavor. The fat in a dough prevents water from evaporating during baking, as the water
is retained, it keeps the baked scones moist and tenderized. Fat again enhance the volume
of the baking by disturbing the process of gluten formation in flour mixture because it holds
the granules so that they do not expand accordingly hence also brings different volume. In
this experiment there was difficulties in differentiating the volume of scones from bread and
cake flour because there were some errors in preparation of balls, the balls were made of
different sizes.

EXPERIMENT TWO AND FOUR: CORNISH PASTRIES USING BREAD FLOUR

FAT NUMBER OF LAYERS COLOUR TEXTURE

Cooking oil No layers Less brown Hard
Blue band margarine Two layers Brown Not very soft
Stock margarine Not clear Brown softer
Butter One layer Brown Soft

From the above results, fat has the great impact when making Cornish pastries. It affects
the texture as seen in the above table each type of fat produces different kind of texture
resulting in different degrees of softness. According to pastries are supposed to have
two layers but in the table of results above there was no layers formed in pastries where
cooking oil and stock margarine and single layer in butter. This might be due to some errors
in rolling the pastry, because the rolling of pastry in one direction disturbs the formation of
layers. Again rolling pastry faster also disturbs the distribution of layers hence no clear
layers formed. On the other hand, fat present in pastries cot protein as a result in avoiding
pastries to rise. Too much liquid affects the texture in a sense that if the dough is too liquid
it results into hard pastry and vice versa. There is an assumption that improper way during
preparation of pastries affect the texture and color.
EXPERIMENT THREE AND FIVE: CREAMING METHOD

TYPE OF FLOUR MARGARINE VOLUME COLOR TEXTURE

Bread flour Blue band Less rise Less brown coarse
margarine
Stock margarine Less rise brown Soft
Cake flour Blue band Less rise More brown A bit spongy
margarine
Stock margarine Rise more brownish Soft and spongy

Different fats bring result into different texture because they have different abilities to hold
liquids in flour mixture. From above results stock margarine seems to be the best source of
ingredient when making cakes. Cakes from cake flour were both soft despite different use of
margarine because cake it contains less gluten resulting in less protein content while bread
flour contains more gluten resulting in high protein content, A Brown (2010). There is much
difference in the texture due to different types of margarine used. According to Army Brown
heat plays several roles during cake making. It increases the volume by expanding air, steam
and carbon dioxide. It sets structure by coagulating protein and gelatinizing the starch. The
heat flows from the edges toward the center of the pan, so cakes become rounded on top
as their interiors continue to rise after the outside portion of the cake have started to set. In
addition to that heat browns the must via the mail lard reaction and caramelization of
sugars. If the oven temperature is too low, leavening agent is lost from the butter before
there is a chance for coagulation of starch. As a result, cake is produced with low volume
and indentation in the center.
CONCLUSION
Commercial bakers usually select the type of flour to use in different baking products. As it
has been observed in the above experiments in different products. For example, it has been
observed that cake flour is the best flour to use when want to bake soft products because is
made from soft wheat with thine particles. Same applies to the other type of flour used
which is bread flour that it may be good idea to use it when want to bake a bit hard products
because it is made from hard wheat hence is also hard flour. On the gluten content, cake
flour has higher content of gluten which helps in the ability to stretch and elastic which
result in increasing the volume of the baked products.
Fat is the one of the ingredients used in baking, the type of fat used in baking affect the
texture of the product baked. From above experiments, stock margarine is having some
good characteristics which bring about good texture. It is mostly preferred to be used in
cakes because it enhance the sponginess in cakes as a good cake need to be spongy.
 REFFERENCES
Brown, A. C. (2010). Understanding Food: Principles and Preparation. (4th edition). Cengage

Learning

Nyepi, M. S. Mthombeni F.M. (et al). (2019). African Journal of Food, Agriculture, Nutrition

and Development. 19 (2). 14261-14276

Rdn, S, B, P, & Bennion, M. (2014). Introductory Foods. (14th edition). Pearson