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Author Question: A flaky pastry results when (1) gluten formation is inhibited, (2) oils are used instead of ... (Read 104 times)

tsand2

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on: Aug 2, 2018
A flaky pastry results when
 
  (1) gluten formation is inhibited, (2) oils are used instead of plastic fat, (3) steam separates layers of dough, (4) soft wheat flour is used., (5) the flour is completely coated with fat.

Question 2

A high sugar cake would have poor volume and have fallen in the center, due to the sugar's effect on
 
  (1) delaying gluten development, (2) elevating coagulation temperature, (3) liquid absorption, (4) excess development of gluten, (5) 1 and 2


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dominiqueenicolee

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Reply #1 on: Aug 2, 2018
Answer to Question 1

3

Answer to Question 2

5


tsand2

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Reply #2 on: Aug 2, 2018
Thank you!


dominiqueenicolee

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Reply #3 on: Aug 2, 2018
Always glad to help...


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