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Most pastries will have only a gram or 2 of protein, as they are mostly sugar, carbohydrates (flour), and fat (butter).
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∙ 12y ago
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What does extra gluten do to a pastry?
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.
What is soft flours?
Soft flours are those with low protein (gluten) content, such as cake and pastry flour.
How much dos pastry shoes cost?
i think pastry shoe cost over 99.99 dollars
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
Why is it important to rest pastry?
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
What hapends if you add to much flour in a pastry?
if you over handle your pastry it tends to get tougher or hard after you bake the mixture.
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
How much do Disney World pastry chefs make?
50K
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
How much protein does cabbage have?
How much protein in cabbage
How much do pastry chefs get paid?
Pastry Chefs get a lot of "bread". For example, in Orlando, Florida, the average annual salary is 52K.
Are biscuits a type of pastry?
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
