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Basic proportions (Changes that occur to pastries when baked: (yeast…
Basic proportions
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Sugar
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Changes during baking: the sugar melts and soften the gluten to make the cake soft. it changes color to a darker shade.
Fats
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Functions of oils:
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roasting (oil adds flavor, natural flavors intensify)
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Flour
Functions
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Durum: gluten is tough, does not stretch easily. (eg. Fresh pasta)
Hard: stretchy because of gluten strands (eg. breads, batter, puff pastry)
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