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.
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