Class results. Class results are in agreement with results by the
shortometer. There is enough difference in the shortening power of dif-
ferent fats, so that pastries in which butter, lard, hydrogenated fats and
oils, and oil have been used can be placed in order of tenderness by break-
ing with the fingers, if the pastry has been made under standardized con-
ditions. Butter gives the hardest and toughest, and oil may give the most
tender. The lards usually give more tender pastry than the hydrogenated
fats or hydrogenated oils. Observing housekeepers often state that they
obtain shorter pastry from second-grade lard, although the odor and flavor
may not be so good as the first-grade lard. Second-grade lards contain a
higher percentage of the unsaturated glycerides. Two types of pastry are
obtained with oil. If the pastry is crumbly, the oil yields the most tender
pastry of the series. However, if it is flaky, the pastry may be about as tough
and hard as that with butter or like the lard. These two types are probably
due to the temperature of the ingredients when mixed, the thoroughness
with which the oil is mixed with the flour before the water is added, the
extent of mixing the water with the flour, and the proportion of water.
Longer mixing after the water is added seems to increase the flakiness of
the pastry made with oil. For several quarters the class has had only flaky
pastry with oil, the pastry being mixed 40 to 50 strokes with a three-
tined fork.
Increasing the fat results in a more tender pastry. Increasing the water
in a given recipe decreases the tenderness of pastry. If both fat and water
are increased, the result depends upon the proportion of each used; but
unless the increase in fat is very small, the resulting pastry is more tender,
the fat having a greater effect than the water. The gluten of pastry flour
cannot be developed to the extent that gluten of bread flour can; thus
pastry flour gives a more tender pastry than bread flour if the conditions
under which the pastries are made are standardized.
Effect of extent of mixing on shortness of pastry. The extent of
mixing after the water is added affects the shortness of pastry. It is rather
interesting that, although longer mixing, a great deal of handling, and
rerolling tend to increase the toughness of pastry, mixing the water and
flour with a fork or a utensil which cuts through the dough instead of
packing it, as in Experiment 95B, for 40 to 50 strokes, usually gives a
more tender pastry than mixing 20 to 30 strokes. But handling the pastry
after it is mixed, i.e., kneading and rerolling, increases its toughness,
572 FATS AND OILS
though very careful reroUing may increase the flakiness without materially
increasing its toughness.
Page 456
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Class results. Class results are in agreement with results by the
shortometer. There is enough difference in the shortening power of dif-
ferent fats, so that pastries in which butter, lard, hydrogenated fats and
oils, and oil have been used can be placed in order of tenderness by break-
ing with the fingers, if the pastry has been made under standardized con-
ditions. Butter gives the hardest and toughest, and oil may give the most
tender. The lards usually give more tender pastry than the hydrogenated
fats or hydrogenated oils. Observing housekeepers often state that they
obtain shorter pastry from second-grade lard, although the odor and flavor
may not be so good as the first-grade lard. Second-grade lards contain a
higher percentage of the unsaturated glycerides. Two types of pastry are
obtained with oil. If the pastry is crumbly, the oil yields the most tender
pastry of the series. However, if it is flaky, the pastry may be about as tough
and hard as that with butter or like the lard. These two types are probably
due to the temperature of the ingredients when mixed, the thoroughness
with which the oil is mixed with the flour before the water is added, the
extent of mixing the water with the flour, and the proportion of water.
Longer mixing after the water is added seems to increase the flakiness of
the pastry made with oil. For several quarters the class has had only flaky
pastry with oil, the pastry being mixed 40 to 50 strokes with a three-
tined fork.
Increasing the fat results in a more tender pastry. Increasing the water
in a given recipe decreases the tenderness of pastry. If both fat and water
are increased, the result depends upon the proportion of each used; but
unless the increase in fat is very small, the resulting pastry is more tender,
the fat having a greater effect than the water. The gluten of pastry flour
cannot be developed to the extent that gluten of bread flour can; thus
pastry flour gives a more tender pastry than bread flour if the conditions
under which the pastries are made are standardized.
Effect of extent of mixing on shortness of pastry. The extent of
mixing after the water is added affects the shortness of pastry. It is rather
interesting that, although longer mixing, a great deal of handling, and
rerolling tend to increase the toughness of pastry, mixing the water and
flour with a fork or a utensil which cuts through the dough instead of
packing it, as in Experiment 95B, for 40 to 50 strokes, usually gives a
more tender pastry than mixing 20 to 30 strokes. But handling the pastry
after it is mixed, i.e., kneading and rerolling, increases its toughness,
572 FATS AND OILS
though very careful reroUing may increase the flakiness without materially
increasing its toughness.