On food and cooking the science and lore of the kitchen ( PDFDrive ) 1062

flakes Laminated pastries — puff pastry, phyllo, strudel — are constructed of large, separate, very thin layers that shatter in the mouth into small, delicate shards Laminated breads — croissants, Danish pastries — combine the layering of the laminated pastries with the soft chewiness of bread These varied structures and textures depend on two key elements: the way the fat is incorporated into the dough, and the development of the flour gluten Pastry makers work fat in so that it either isolates very small dough particles from each other, isolates larger masses or even whole sheets of dough from each other, or both And pastry cooks carefully control gluten development to avoid making a dough that’s hard to shape and a pastry that’s tough and chewy instead of tender and delicate Pastry Ingredients Flours Pastries are made from several different kinds of flour A crumbly texture, which requires minimal gluten development, is best obtained with a pastry flour moderately low in protein; some protein is necessary to provide continuity in the dough particles, or the pastry comes out chalky rather than crumbly Flakiness and the laminated structure of puff pastry depend on controlled gluten development, and can be achieved with pastry flour or with flour of a higher protein content, the equivalent of U.S national allpurpose flours (11–12%) Highly stretched strudel and phyllo can benefit from the very high protein content of bread flours and the strong gluten they form  ... pastry flour or with flour of a higher protein content, the equivalent of U.S national allpurpose flours (1 1–12%) Highly stretched strudel and phyllo can benefit from the very high protein content of bread flours and the. .. provide continuity in the dough particles, or the pastry comes out chalky rather than crumbly Flakiness and the laminated structure of puff pastry depend on controlled gluten development, and can be achieved with...tender and delicate Pastry Ingredients Flours Pastries are made from several different kinds of flour A crumbly texture, which requires minimal gluten development,