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Author Question: Explain the effect of kneading on pastry tenderness and flakiness. ... (Read 126 times)

Mr.Thesaxman

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on: Aug 19, 2018
Explain the effect of kneading on pastry tenderness and flakiness.

Question 2

Compare the pastries prepared with different types of flour. Explain any differences.


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TINA

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Kneading a pastry will result in over manipulation and a tough pastry.

Answer to Question 2

The difference that exists with the different types of flour is the protein content, which impacts the amount of gluten formation when hydrated. Cake flour is lowest in protein, which minimizes gluten formation. Pastry flour is also low in protein and minimizes gluten formation. All-purpose flour is commonly used for pastries, but may lend to a tough crust if the pie pastry is over manipulated. Too much of any type of flour will result in a tough pastry.


Mr.Thesaxman

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

vickyvicksss

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Reply 3 on: Yesterday
Wow, this really help

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