Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids contribute moistness to the texture and improve the mouthfeel of baked products.
Uses of Liquid Pastry
Pastry, in this article and generally, refers to a type of dough used in baking made primarily of flour, water and fat. It can be sweet or savory, with other ingredients added, and is used to make baked goods such as pies and tarts.
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Not sure lang po sa Uses of Liquid Pastry parang mali po yata yan.
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Answer:
Function of Liquid Pastry
Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids contribute moistness to the texture and improve the mouthfeel of baked products.
Uses of Liquid Pastry
Pastry, in this article and generally, refers to a type of dough used in baking made primarily of flour, water and fat. It can be sweet or savory, with other ingredients added, and is used to make baked goods such as pies and tarts.
Explanation:
Not sure lang po sa Uses of Liquid Pastry parang mali po yata yan.