Pastries questions!!?!

Question:

Pastries questions!!?

1) explain the relationship between plasticity of a fat, pastry tenderness and pastry flakiness

2) How is the pastry affected if the fat particles in the mixture are too large?

3) Explain the effect of kneading on pastry tenderness and flakiness

4) Does chilling the dough influence the final quality of a pastry? If so, in what way?

Answers:

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#1 the fat has nothing to do with the "plasticity" of the dough, gluten does. #2 too large of particles will not bridge the gluten in the flour and the elastisity of the dough is compromised. #3 & #4 chilling and kneading the dough completes the bridging as stated in #3. Flakieness is achieved by the rolling, brushing and layering method. Keeping the fat chilled will keep it from breaking down along with all rolling utensiles and surfaces

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