Using a minimum of water in making pastry;
A) Decreases hydration of gluten
B) Increases hydration of gluten
C) Promotes flakiness
D) promotes development of long gluten strands
E) Is not important if shortening is the fat being used

Question

Quizplus · Accepted Answer

The Answer of Using a minimum of water in making pastry;
A) Decreases hydration of gluten
B) Increases hydration of gluten
C) Promotes flakiness
D) promotes development of long gluten strands
E) Is not important if shortening is the fat being used

Using a Minimum of Water in Making Pastry;