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Author Question: How is the pastry affected if the fat particles in the mixture are too ... (Read 34 times)

EY67

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on: Aug 19, 2018
How is the pastry affected if the fat particles in the mixture are too large?

Question 2

What are the characteristics of a quality pastry?


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cupcake16

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

The pastry is crumbly.

Answer to Question 2

Both flakiness and tenderness are desirable characteristics of pastry. Tenderness results when the fat coats the flour in such a way that hydration of the flour particles is minimized. Pastry tenderness can be evaluated objectively with the Bailey shortometer. This instrument measures the force (breaking strength) required to break small wafers of plain pastry, crackers, or cookies. A greater amount of force is required to break a less tender product.


EY67

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Reply 2 on: Aug 19, 2018
Wow, this really help

miss.ashley

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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