INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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It becomes tough
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It becomes crumbly
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Nothing
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It becomes dry
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Detailed explanation-1: -Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to roll: Measure your ingredients carefully. Too much shortening makes the pastry crumbly.
Detailed explanation-2: -This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in-gently!
Detailed explanation-3: -Shrinking and cracking: Overbaking will cause the egg proteins in the recipe to overcoagulate from too much heat which eventually shrink (and crack) when cooled. Thin crust forms: If refrigerating just cooked or baked custard, let it cool about 5-10 minutes and then cover it with plastic wrap.