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The flavour and texture of pastry is important. Investigate the functional…

- - - - Source: https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1412&context=extensionhist
  - - - Butter: Butter is made from cream and has a fat content of at least 80 percent. The remaining 20 percent is water with some milk solids. Butter imparts a good flavor without a greasy mouthfeel to baked goods because it melts at body temperature.
  - - - Milk: Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor.