Description
Flaky pastry is created by layering dough and butter, then baking at 180–200 °C to melt the butter, generate steam, and separate the layers.
Technical
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.
Science
Primary Reaction
Steam expansion and Maillard browning
Sensory Profile
Aroma ()
butterycrispnuttygoldenflakytoastedcaramelizedwarmrichsavory