~Physics and chemistry of a pastry~

Hye everybody..welcome again to our blog of pastry..Today, I just want to share with you`all about the physics and the chemistry about pastry..Do you know when wheat flour is kneaded into plain dough and made with water it develops strands of gluten, which are what making the bread tough and elastic. Using only unqualified butter does not always work well because of its water content; clarified butter is virtually water free. Shortcuts pastry using only butter may develop an inferior texture. If the fat is melted with hot water, or if liquid oil is used, the thin oily layer between the grains offers fewer obstacles to gluten formation and the resulting pastry is tougher. In hot water pastry, liquid oil or melted fat is used; the layer or oil between the grains makes it easier for gluten to form, making the pastry tougher….Woooowwwwww….it`s great right to know a little bit of pastry…that`s all for today..bye..