This topic contains a solution. Click here to go to the answer

Author Question: Explain the relationship between plasticity of a fat and pastry tenderness and ... (Read 79 times)

ghost!

  • Hero Member
  • *****
  • Posts: 560
Explain the relationship between plasticity of a fat and pastry tenderness and flakiness.

Question 2

Are there apparent differences in the tenderness of pastries prepared with different fats? Explain any differences.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

briseldagonzales

  • Sr. Member
  • ****
  • Posts: 303
Answer to Question 1

Both flakiness and tenderness are desirable characteristics of pastry. Plasticity of the fat used is a factor in determining both. Plastic fats such as hydrogenated shortening and lard result in the flakiest crusts. Flakiness is impacted by fat particle size. When fat is cut in small, cold pieces into the dough, the fat will melt during baking and leave empty spaces where steam may collect to leaven and lift the layers of dough. These pockets of air yield a flakey product. Tenderness results when the fat coats the flour in such a way that hydration of the flour particles is minimized. A plastic fat such as shortening or lard coats the flour to contribute to tenderness. A non-plastic fat such as oil results in a pastry that is too crumbly and tender.

Answer to Question 2

Tenderness is the ease that the pastry gives way to the tooth.. Fat is a major factor that impacts tenderness. Excess gluten formation results in a tough pastry. However, inadequate gluten formation results in a pastry that is too tender and crumbly. A fat source that is expected to prevent adequate gluten formation is oil instead of shortening. Oil coats the flour particles and hinders gluten formation. A similar effect will occur with butter or margarine or warm shortening.




ghost!

  • Member
  • Posts: 560
Reply 2 on: Aug 19, 2018
:D TYSM


komodo7

  • Member
  • Posts: 322
Reply 3 on: Yesterday
Great answer, keep it coming :)

 

Did you know?

There are 20 feet of blood vessels in each square inch of human skin.

Did you know?

Coca-Cola originally used coca leaves and caffeine from the African kola nut. It was advertised as a therapeutic agent and "pickerupper." Eventually, its formulation was changed, and the coca leaves were removed because of the effects of regulation on cocaine-related products.

Did you know?

Nitroglycerin is used to alleviate various heart-related conditions, and it is also the chief component of dynamite (but mixed in a solid clay base to stabilize it).

Did you know?

Giardia is one of the most common intestinal parasites worldwide, and infects up to 20% of the world population, mostly in poorer countries with inadequate sanitation. Infections are most common in children, though chronic Giardia is more common in adults.

Did you know?

Asthma attacks and symptoms usually get started by specific triggers (such as viruses, allergies, gases, and air particles). You should talk to your doctor about these triggers and find ways to avoid or get rid of them.

For a complete list of videos, visit our video library