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Why does one have flakiness in baked pastry?
If one prepares the pastry dough correctly, the correct baking temperature and time could assure the flakiness. During heating, the limited amount of water is converted into steam and follows the line of least resistance, along the gluten strands or sheets. Generally, it serves to expand and "lift" the gluten sheets to give flakiness. The crux is in the preparation of the dough. Gluten sheets must be developed in order for flakiness to occur. Compiled for Food Resource http://food.orst.edu