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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.
Causes of corporate failure?
causes of corporate failure
What causes engine failure?
There are four causes of the engine failure. The four causes of the engine failure includes engine overheating, lubrication problems, misassembly , and detonation.
What causes heart failure?
cocaine
What are the causes of flapping tremor?
Liver failure, renal failure, co2 narcosis
What are the pastry deffects and their causes?
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
What causes hyperestrinism?
Complication of liver failure
What are the causes of project failure in Uganda?
economics
What are the causes of road failure and how to address the problem?
there are many causes for failure of road but the main cause is the drainage system of roads or material failure against the axial loading. The remedial measure against failure is that the road should be properly aligned or designed .
Causes of pastry defects?
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are the causes of mass failure in pitman shorthand?
yure
