Explain the relationship between plasticity of a fat and pastry tenderness and flakiness
Both flakiness and tenderness are desirable characteristics of pastry. Plasticity of the fat used is a factor in determining both. Plastic fats such as hydrogenated shortening and lard result in the flakiest crusts. Flakiness is impacted by fat particle size. When fat is cut in small, cold pieces into the dough, the fat will melt during baking and leave empty spaces where steam may collect to leaven and lift the layers of dough. These "pockets of air" yield a flakey product. Tenderness results when the fat coats the flour in such a way that hydration of the flour particles is minimized. A plastic fat such as shortening or lard coats the flour to contribute to tenderness. A non-plastic fat such as oil results in a pastry that is too crumbly and tender.
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