How do you restrict the development of Gluten in Pastry making? - pastry ingredients
You must also make cakes classification and properties of dough and ingredients.
Thursday, January 7, 2010
Pastry Ingredients How Do You Restrict The Development Of Gluten In Pastry Making?
5 comments:
Gluten: an elastic substance, formed from proteins in wheat flour that gives the structure and composition of bakery products.
Produced on a lower level of gluten is necessary for a softer flour, like cake and pastry flour used.
Gluten is the mass of work in most recipes with pastry flour which is mainly done in a blender when mixing strictly to mix ingredients and have a lower gluten.
Your question is a kind of question in a strange way, when I do my best to the rest as best I can answer them.
In terms of ratings and quality, I'm not sure what you mean, but here is some basic information.
Pastry, like a word that comes from the pulp of the word, that in this situation, the mixture of flour, liquid and fat.
The main types of biscuits
Yeast - like Danish Pastry
Mass Foot - self explanatory
Short Dough --
Puff Pastry: Puff Pastry
Enlighten Pulp / Pulp Kohl
Strudel
Puff
Meringues
Merengue Sponges
Asnot as an ingredient sure whether you have special recipes, or what, but I can say that there som basic ingredients in every pie Inquiry
Liquid food (sometimes milk, cream, eggs, or water) and fats (butter, lard)
I hope this answers most of what you asked. different rates, have contributed to it.
To reduce the effect of gluten, handling or mixing the dough as little as possible.
Recipes for cakes, try www.foodnetwork.com
There are very different recipes depending on the type of cake / bread you want.
Good luck!
1 .- The use of cake flour or pastry flour, because there is less gluten. 2 .- Handle the dough as little as possible. evolved over the management of gluten.
1 .- The use of cake flour or pastry flour, because there is less gluten. 2 .- Handle the dough as little as possible. evolved over the management of gluten.
To use pastry flour, available in stores and online high-end King Arther plants in Vermont. or use the AP, the further use to keep dry ingredients and wet ingredients separately. Cut the fat into the dry mix and gently with damp. damp on the mainland.
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