ABSTRACT
During baking, the layered dough transforms into a generously lifted, aerated and flaky product, with a characteristic crispiness and mouthfeel. Laminated bakery products include puff pastries, such as vol-au-vent cases, and also fermented products like Danish pastry and croissants. Before baking, Danish pastry and croissant doughs are proved in appropriate temperature and humidity conditions to favour fermentation and allow the dough to rise. typical structure made of well-separated and homogeneous alternating pre-dough and roll-in fat layers able to entrap gasses from water evaporation and fermentation has been shown to be the key for a suitable pastry lift. Similarly to bread, rheological properties of the pre-dough such as strength and extensibility are extremely important for the quality of laminated bakery products. It is generally accepted that the primary role of roll-in fat in puff pastry is to act as an impervious barrier that prevents water vapour created during baking from escaping from the dough, which allows the latter to swell.
