Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. ... This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry.
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Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. ... This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry.
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