Description
Chilling pastry dough at 4-8°C for 30 min to 2 h relaxes gluten and firms butter, creating a tender, flaky crumb.
Technical
At temperatures below 10°C, butter solidifies into β' crystals that promote lamination, while gluten proteins relax, reducing elasticity. Proper chilling prevents tackiness and allows layer separation, whereas over‑chilling leads to starch retrogradation and a dry crumb.
Science
Primary Reaction
Gluten relaxation and butter crystallization
Sensory Profile
Aroma ()
butteryfreshneutralwarmflakyslightly sweetyeastyearthytoastedcreamy