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 longer gluten strands
E) Is not important if a hydrogenated shortening is used

Question

Quizplus · Accepted Answer

Using a minimum of water decreases the hydration of gluten, which helps prevent the development of long gluten strands, promoting a tender and flaky texture in pastry.

Using a Minimum of Water in Making Pastry