some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
A teratogen is an agent that causes birth defects.
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
A teratogen is a factor that causes birth defects.
The four causes of birth defects are body metabolism,function of structure, and heart.
born in the wrong age
Heart defects tend to run in families. So, a medical history is important. However, there are many other causes of heart defects - such as smoking, drinking, hot tubing, taking drugs/medicines during pregnancy. There are also many unknown causes of heart defects. More research is needed to discover these unknown causes.
There are many issues that can effect the quality of wood & timber. Defects usually mean that a quality piece of timber can be sold at a discounted price.
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
old age, deterioration, and birth defects are the most common.
vitamin b(folic acid)
The cause of esophageal atresia, like that of most birth defects, is unknown.