Slicing Laminated Pastry to Relieve Elastic Recoil during Make Up Process

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Multimedia

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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

*pedagogy

Abstract

During the making of laminated pastry, the force of rolling or sheeting the pastry causes the elasticity of the gluten matrix to alaign in one direction. This stretching of the gluten causes the pastry to shrink back, or recoil. By slicing the folded ends, this force is lessened and eases the distortion of the shape of the pastry block.

DOI

https://doi.org/10.21427/12bv-pw09

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