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Stage 2 - Investigate ingredients in shortcrust pastry, Flour provides the…
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Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising.
Fat coats the flour particles which prevents the absorption of water which results in a crumbly texture. The higher amount of fat, the crumblier the texture.
The liquid present produces team which evaporates and causes the layers to rise. The fat prevents the layers sticking together. Water: Helps to bind flour and fat together to make a dough.
Salt stabilizes the yeast fermentation, it strengthens the gluten in the dough, and enhancing the flavour in the final product.
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