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Research on pastry - Coggle Diagram
Research on pastry
Functional properties of different ingredients
Fat
Fat coats the flour particles preventing the absorption of water, which prevents the gluten from developing.
Usually use hard margarine, white fat or butter.
Fat coats flour and granules to reduce the water mixing with gluten
Flour
It provides the structure for baked goods
Plain flour is mostly used in short crust pastry
Usually have low gluten content because they reduce short crumbly texture
Water
Helps bind the flour and the fat together to make a dough
Use cold water because they absorb less easily into flour and proteins which means the temperature is colder
Bind rubbed fat to the flour
Salt
Helps develop flour
Helps stabilize the ingredients
Helps hold the water and gas better, allowing the dough to expand without tearing.
Chemical properties of different ingredients
Fat
Adds moisture
Shorten dough
Prevents the development of gluten
Waterproof layer and traps air
Rubbing method with butter makes the pastry crumbly
Flour
It gives strength and shape to the whole food
Gluten is formed from flour
Flour is covered in fat
Water
Affected according to the fat being used
Lard has more water content than butter for example
Salt
Salt assists in browning by controlling the and therefore lessening the flour
Checks for undesirable or excessive development in dough
General info on short crust pastry
A special type of dough made up of fat and flour
Ingredients
Fat
Flour
Water
Salt