Shortening

• What is a characteristic of high-fat content?

  It prevents gluten from forming
• How does high-fat content affect gluten?

  It prevents gluten from forming chains
• What are the particles of flour coated in?

  Layers of fat
• What does the water layer allow in flour?

  It allows short gluten molecules
• What does high-fat content prevent in dough?

  Dough from being stretchy
• Why do we use plain flour for pastry?

  It doesn't need to rise
• What is the effect of using plain flour for pastry?

  It creates shortbread-like texture
• Why is it unnecessary for pastry to rise?

  Because we want a tender texture
• What is the result of using high-fat content in pastry?

  It creates a tender pastry
• How does high-fat content influence the texture of pastry?

  It results in a tender and flaky texture
• What is the purpose of using fat in pastry making?

  To create a tender and flaky texture
• What is the final result of using high-fat content in pastry?

  It prevents gluten from forming
• What are the key characteristics of high-fat content in pastry?

  • Prevents gluten formation
  • Creates a tender texture
  • Allows for short gluten molecules
• What are the implications of using plain flour in pastry making?

  • Does not require rising
  • Results in a shortbread-like texture
  • Ideal for tender pastries