The structure of pastry is primarily set by the coagulation of flour proteins set during baking

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The structure of pastry is primarily set by the coagulation of flour proteins during baking, which creates a firm and crispy texture. Other factors such as the amount of fat, sugar, and liquid used can also affect the texture of pastry. The coagulation of flour proteins during baking is a crucial factor in determining the structure of pastry, including its texture and ability to hold its shape. Other factors, such as the amount and type of fat, also play a role in the structure of pastry.

The Structure of Pastry Is Primarily Set by the Coagulation