Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.

Name: Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.
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Question

Quizplus · Accepted Answer

The rolling and folding process, known as lamination, develops the gluten structure in croissant and Danish doughs, reducing the need for extensive kneading.

Croissant and Danish Doughs Are Kneaded for a Shorter Time