Pastry
Definition/Scope Note:
Pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. It may also contain sugar or flay is raised with yeast. Pastry is rolled or patted out into thin sheets to line pie or tart pans and to enclose fillings.
Related Terms:
- Bread
- Baking
- Food
- Cooking
- Desserts
Website/Online Sources:
- https://www.greatbritishchefs.com/features/history-of-pastry
- https://www.webstaurantstore.com/article/12/start-a-bakery-with-three-planning-essentials.html
- https://www.food24.com/these-6-different-types-of-pastry-will-give-you-serious-baking-fever/
- https://www.masterclass.com/articles/a-guide-to-pastries#18-sweet-pastry-recipes
- https://www.yellowpages.ca/tips/10-most-popular-types-of-pastry/
Journal Articles:
- Changes of polymorphism of lipid fractions of shortcrust pastries during storage. / Miśkiewicz, Karolina ; Nebesny, Ewa ; Rosicka-Kaczmarek, Justyna
- Microbial Contamination of Pastry Cream Supplied in Gorgan. / Shabani, Sh. ; Sadeghi Mahoonak, AR. ; Jalali, H.
- Choice of Cereal Raw Materials and Suitable Combinations of Additives for Sensory Quality Improvement of Pastry / Hozová, Bernadetta ; Dodok, Ladislav ; Olekšáková, Jana ; Moravčíková, Petra
- EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY (KHA-NOM PIA)./ CHUAYTHONG, C. ; RACHTANAPUN, C.
- A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. / Schulz, Kathrin ; Nieter, Annabel ; Scheu, Ann-Karolin ; Copa-Patiño, José L. ; Thiesing, David ; Popper, Lutz ; Berger, Ralf G.
eBooks:
- Payard Cookies / François Payard