tender and delicate.
Pastry Ingredients
Flours Pastries are made from several
different kinds of flour. A crumbly texture,
which requires minimal gluten development,
is best obtained with a pastry flour moderately
low in protein; some protein is necessary to
provide continuity in the dough particles, or
the pastry comes out chalky rather than
crumbly. Flakiness and the laminated
structure of puff pastry depend on controlled
gluten development, and can be achieved with
pastry flour or with flour of a higher protein
content, the equivalent of U.S. national all-
purpose flours (11–12%). Highly stretched
strudel and phyllo can benefit from the very
high protein content of bread flours and the
strong gluten they form.