What You Need to Know
During baking, butter melts at ~32 °C, releasing steam when the water in butter or dough reaches 100 °C, which expands the laminated layers. Simultaneously, protein denaturation (60–70 °C) forms a gluten network and starch gelatinization (60–70 °C) swells, trapping steam and giving structure. The Maillard reaction between reducing sugars and amino acids at 140–165 °C produces melanoidins for browning and aroma compounds such as hexanal and 2‑methylbutanal.
Steps
- 1.
Mille-feuille (France): Creates the characteristic hundreds of crisp layers
- 2.
Baklava (Ottoman Empire): Provides structural integrity between nut layers
- 3.
Roti prata (Singapore/Malaysia): Achieves the desired flaky, layered texture
The Science
Primary Reaction
Steam expansion and Maillard browning