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Everything about Pastry
An unleavened dough
Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies, tarts, and turnovers. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: PastryA 5-minute orientation
- Skim a recent paper: Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product CharacteristicsInfluential work since 2022
- Pick up a classic book: On bakingThe most-reprinted book on the subject
- Read the landmark paper: Effect of extrusion conditions on resistant starch formation from pastry wheat flourCited 125 times
- Go sideways: Shortcrust pastryA closely related topic
- Go sideways: Puff pastryA closely related topic
📖 Definitions
Noun A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
Noun The food group formed by the various kinds of pastries.
Noun The type of light flour-based dough used in pastries.
Noun A place where pastry is made.
🗂️ The subject at a glance
🏆 Landmark papers (most cited)
Effect of extrusion conditions on resistant starch formation from pastry wheat flour
TEM and SP-ICP-MS Analysis of the Release of Silver Nanoparticles from Decoration of Pastry
Assembly-synthesis of puff pastry-like g-C3N4/CdS heterostructure as S-junctions for efficient photocatalytic water splitting
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
Allergic airway disease in Italian bakers and pastry makers.
Effect of L‐asparaginase on acrylamide mitigation in a fried‐dough pastry model
Incidence and host determinants of work‐related rhinoconjunctivitis in apprentice pastry‐makers
Puff pastry-like chitosan/konjac glucomannan matrix with thrombin-occupied microporous starch particles as a composite for hemostasis
🆕 Influential since 2022
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics
Assessing the environmental consequences of shelf life extension: Conventional versus active packaging for pastry cream
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products
📚 Books worth reading
On bakingSarah R. Labensky, Klaus G. Tenbergen · 2004
The pastry chef's companionGlenn Rinsky, Laura Halpin Rinsky · 2008
The professional pastry chefBo Friberg · 1984
Plating for goldTish Boyle · 2012- 📕PatisserieLeonard J. Hanneman · 2009
Pies & tartsMartha Stewart · 1985
PatisserieL. J. Hanneman · 1971
Advanced Bread and PastryMichel Suas · 2008
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
- Shortcrust pastry Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to…
- Puff pastry Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid…
- Dough Dough is a malleable, sometimes elastic paste most commonly made from flour or meal. Dough is typically made by mixing flour with a small amount of water…
- Laminated dough Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding…
- Filo Filo (Greek: φύλλο; [ˈfilo]) or yufka (Turkish: [jufˈka]) is a very thin unleavened pastry dough used for making baked goods. Filo-based products are made…
- Meat pie A meat pie is a pie baked with pastry with a filling of meat and often other savory ingredients. They are found in cuisines worldwide. Meat pies are usually…
- Pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be…
- Croissant A croissant (/krəˈsɑːnt, ˈk(r)wæsɒ̃/; French: [kʁwasɑ̃] ) is a Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread…