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Home Q & A Board Humanities Art and Culture Culinary Arts
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tyler0468 tyler0468
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6 years ago
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.
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szelayaszelaya
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6 years ago
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tyler0468 Author
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6 years ago
Thanks
Turboturner
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Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
elizabetheldrid
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2 hours ago
Helped a lot
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