A flaky pastry results when:
A) Gluten formation is inhibited
B) Oils are used instead of plastic fat
C) Steam separates layers of dough
D) Soft wheat flour is used
E) The flour is completely coated with fat

Question

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The Answer of A flaky pastry results when:
A) Gluten formation is inhibited
B) Oils are used instead of plastic fat
C) Steam separates layers of dough
D) Soft wheat flour is used
E) The flour is completely coated with fat

A Flaky Pastry Results When