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Fat is an important ingredient in a pastry dish because it contributes to a lot of things in the food such as, fats are required to produce a fluffy, flaky and tender product. Fats can be used in baked dishes as a leavening agent by melting the fat, creating steam and allowing the product to rise, in a pastries dish the melting action will produce a flaky crust. Fat is also a major contributor in giving a baked goods flavor and keeps the product tender by coating the starch molecules and limiting gluten development that can make a product tough.

By lee =]

Sorry i did it for an assignment on pastry hope it helps

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