INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Why is it important to rest pastry?
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to chill it
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to firm up the dough and make it easier to roll
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to prevent shrinkage when baking
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to allow gluten coils to relax and shrink
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Explanation:
Detailed explanation-1: -Pastry shrinks when it’s baked as its liquid content (from eggs, butter and water) evaporates.
Detailed explanation-2: -You may not realize it, but if your dough sticks to your work surface while you’re rolling it out, you are essentially stretching your dough; stretching (as you already know) activates the gluten in the dough, which is the source of your shrinkage problem.
There is 1 question to complete.