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13 Cards in this Set
- Front
- Back
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structure, color, flavor
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flour
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porosity, lightness
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leavening
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tenderness , leavening, color, flavor
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fat
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structure, emulsifier, leavening, liquid, color, flavor
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eggs
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tenderness, volume, leavening, flavor, color, food for yeast
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sugar
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source of water, color, acid
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liquid
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flavor, retards fermentation
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salt
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1:1
pours in steady stream |
batter pour
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1:2
breaks into drops when poured |
Drop
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1:3
sticky to touch |
dough soft
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1:4
firm to touch |
Stiff mixture
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How easily the pastry breaks
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Tenderness
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Thin layers in the dough that are seperated by open air spaces
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Flakiness
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