FST 538

LABORATORY REPORT

EXPERIMENT 6- PRODUCTION OF CROISSANTS

NAME NURUL AMIRAH WAJIHAH BINTI SAHAMIN

STUDENT’S ID 2017283588

AINI ZULAIKHA BINTI AHMAD ZAIDI

NURHUSNA NABILAH BINTI CHE RUSSLEE

GROUP
MEMBER’S NUR SHAHIRAH ERINA BINTI RUSDI
NAME
NURUL FAIQAH BINTI MOHD NOOR

SITI NADHIRAH BINTI REDZUAN

GROUP AS2465Q

LECTURER DR. AIMI SARAH BINTI ZAINAL ABIDIN

DATE OF EXP. 15 OCTOBER 2019

INTRODUCTION

To ensure the nourishment of the population, the production of bakery products

constituents are an inherent part of the agricultural and food complex. The volume of
production as well as the demand of the retail network stimulated by a larger supply of
the assortment have been continuously growing in relation with the improvement of new
kinds of products. The variety of taste, the availability for consumption, and long term
storability are the main reasons in the production of bakery products (Hozova, 2002). A
croissant is a viennoiserie pastry named for its historical crescent shape in which it is a
buttery and has a flaky texture. Croissants and other viennoiserie are made of layered
yeast-leavened dough.

In a technique called laminating, the dough is layered with butter, rolled and folded
several times in succession, and then rolled again into a sheet. Similar to a puff pastry,
the process resulted in a layered and flaky texture. Therefore, a croissant is produced
by folding the dough to increase the numbers of layers to obtain a layered structure with
thin fat or dough layers. Croissants are usually consumed for breakfast or lunch
(Cauvain and Young, 2000). In real production system, producers in food industry
always must aspire to manufacture products with quality characteristics the best as it
possible. It is important to ensure good knowledge to technological production process
and sufficient quality level of basic ingredients, flour, margarine and ingredients used in
smaller quantity to achieve a successful production in food industry.

OBJECTIVE

1. To prepare croissants
EQUIPMENTS

Dough mixer

Baking oven

Balance

Baking tray

Muslin cloth

Measuring cylinder capacity 250mL

Measuring cylinder 10mL

Basin

Sieve

Mixing bowl

Spoon

INGREDIENTS

Part A Part B
Strong flour 1kg
Milk 665 mL
Tough butter or pastry margarine 200g
Yeast 45g
Egg
Sugar 85g
Salt 20g

PROCEDURE

A cool toughened dough was made from ingredients A. The flour and salt was sieved.
Milk, yeast and sugar were mixed together. The mixture is lowly added into flour. A
resisting period was allowed for 3 minutes and it was then rolled out into rectangle that
approximately 12mm of thickness. 2/3 of the dough surface was covered with butter and
the uncovered portion was folded in between the covered portion. The dough was let to
rest in a chiller for 10 minutes. The dough was taken out from the chiller after 10
minutes and the dough was rolled out into a rectangular. Three half turns was given and
it was then let to rest period of 10 minutes between each turn. The dough was rolled
into rectangle about 1/5’’ (5mm) to 1/10’’(2.5mm) thickness when the dough is ready for
finishing. The dough was cut into strips of 8’’(203mm) to 9’’(229mm) wide and it was cut
into triangle about 4’’(101mm) to 4,1/2’’(114mm) at the base. From starting at the base,
the triangle was lightly rolled up into a crescent shape and it was placed in agreased
baking tray. It was proof for about 15 minutes and egg wash. They were baked at 180
℃ for approximately 30 minutes.

RESULT

Sample/ Overall
sensory Texture Aroma Colour Taste acceptabilit
evalution y
Slightly
Flaky at outer Glossy
salty
layer and soft Buttery gold- Mostly
Croissant and
inside the aroma brown acceptable
tasty
croissant colour
taste
Table 6.0: The sensory evaluation of croissant based on the texture, aroma, colour,
taste and overall acceptability and colour.

DISCUSSION

From this experiment, the croissants were successfully to produce and sensory
evaluation in terms of texture, aroma, colour, taste and overall acceptability were
recorded. Basically, the yeast is one of important ingredient in making a croissant which
yeast is the driving force behind fermentation, the magical process that allows a dense
mass of dough to become a well-risen loaf of croissant (Corriher, 2019). She also point
out that yeast works by consuming sugar and excreting carbon dioxide and alcohol as
by products and it has three major roles in bread making.

Firstly, yeasts will make the dough rise in volume. As the yeast mixed with the
sugar, it will metabolizes these simple sugars and exude a liquid tat releases carbon
dioxide and alcohol into existing air bubbles in the dough. If the dough has a strong and
elastic gluten network, the carbon dioxide is held within the bubble and began to inflate,
like just the bubble gum is blow. As more tiny air cells fill with carbon dioxide, the dough
rises and leads to leavened bread. The second role of yeast is strengthening the bread
dough. When the flour stir together with water, the glutenin and gliadin will grab the
water and each other will form bubblegum-like, elastic mass molecules that called
gluten. In bread making, higher amount of gluten will strengthens the dough and holds
in gases that will make the bread rise. Yeast also help in generate flavour as the
fermentation proceed, the dough becomes more acidic. This is due in part to rising
levels of carbon dioxide, but there are also more flavourful organic acids like acetic acid
and lactic acid being formed from the alcohol in dough.

From the experiment, the quality of the croissants was determined by the
characteristics attributes. Based on the result tabulated in Table 6.0, the croissant has a
flaky at outer layer and soft at inside. A croissant is made by enveloping a sheet of
butter or margarine in yeast dough, folding it to increase the number of layers to obtain
a layered structure with thin fat layers. Roll-in fat affects the flakiness and flavour of the
croissant. Besides, in-dough fat affects the texture and lift of pre dough. The higher
levels of dough fat lower dough lift during baking and it correlates with a softer end
product. The main function of in-dough fat is to produce a desired softness in the final
croissant. Fat layers alternate with dough layers in laminated dough. In addition, the
colour of the croissant after baking becomes slightly glossy gold-brown colour at given
temperature and time taken to bake the croissants with buttery aroma. In terms of the
taste, it gives the slightly salty and tasty with buttery and brioche-like flavour according
to the ingredients used in the making of croissants. Besides that, in term of appearance
of the croissants, it is mostly acceptable because the croissants are likely to be
consumed. Therefore, the good production of croissants is due to its characteristics that
affect the mouth feel of the customers.

CONCLUSION

In conclusion, the good quality croissants were able to produce and the sensory
attributes of the croissants has been determined. The croissant has a flaky and soft in
texture with characteristics of laminated structure which is very pleasant for consuming.
Besides, it produced buttery aroma, a slightly glossy gold-brown colour with slightly
salty and tasty taste. Therefore, the appearance of croissants is mostly acceptable.

REFERENCES

Cauvain, P. S. and Young, S. L. (2000). Bakery Food Manufacture and Quality -

Water Control and Effects, Blackwell Science Ltd., Great, Britain.

Corriher, S. (2019). Yeasts’s crucial roles in breadbaking: It acts as a leavener, dough

developer and flavour builder. Fine Cooking, (43).

Coutelle, D. (2014). The Perfect Croissant: Step-by-Step Instructions plus Fabulous

Fillings. Retrieved from http://books.google.com

Hozova, B., Kukurova, I., Turicova, R., & Dodok, L. (2002). Sensory Quality of Stored
Croissant-Type Bakery Products. Czech J. Food Sci., 20, 105-112.