Explaining Elastic Recoil Tension in Laminated Pastry
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Following the sheeting of laminated pastry and the subsequent folding of the dough to build additional layers, the folded points of the dough exhibit strong elastic properties and can cause the laminated pastry to recoil and become deformed in the process. This instructional video examines the cause and the solution of elastic recoil.
Griffin, J.A. (2020) Explaining elastic recoil tension in laminated pastry, Technological University Dublin.