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5 Essential Pastry Ingredients & Their Functions

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Never buy puff pastry again: The easiest puff pastry recipe (ready in one hour)

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Introduction
Pastry is one of the most delicate and fascinating branches of gastronomy. Every cake, tart, or puff pastry is the result of precise ingredient interactions that transform raw elements into art. We chose this topic because mastering ingredient knowledge allows pastry chefs not only to replicate classic recipes but also to innovate, troubleshoot, and adapt to dietary trends. By exploring essential and special pastry ingredients, this project highlights both tradition and modern science, inviting readers to discover the invisible mechanisms behind every successful pastry.

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How to Make Pastry Dough: An Easy Recipe for Beginners

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Paola Sayuri Cruz Lara

Alfonso Santiago Hesiquio

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References

Campbell, G. M., Moureh, J., & Sadd, P. A. (2022). Bakery products: Science and technology. Wiley-Blackwell.

Coultate, T., & Blackburn, R. S. (2018). Food: The chemistry of its components. Royal Society of Chemistry.

Gómez, M., Oliete, B., & Caballero, P. (2020). Fat functionality in bakery products. Food Research International, 131, 109023. https://doi.org/10.1016/j.foodres.2020.109023

Wilderjans, T. F., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter-type cake making. Comprehensive Reviews in Food Science and Food Safety, 12(5), 471–486. https://doi.org/10.1111/1541-4337.12021

Cornejo, F., Bustos, F., & Bouchon, P. (2020). Gas cell stabilization in dough systems. Food Hydrocolloids, 103, 105709. https://doi.org/10.1016/j.foodhyd.2020.105709

de Man, J. M. (2019). Principles of food chemistry (4th ed.). Springer.

EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS). (2017). Scientific opinion on the re-evaluation of food additives. EFSA Journal, 15(1), 4663. https://doi.org/10.2903/j.efsa.2017.4663

Ghoshal, G., & Prabhakar, P. (2021). Hydrocolloids in bakery: A review. Food Reviews International, 37(8), 752–770. https://doi.org/10.1080/87559129.2019.1649675

Kearsley, M. W., & Deis, R. C. (2016). Handbook of sweeteners. Springer.

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Ingredient Substitutions & Their Effects

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Conclusions
Through this exploration, we confirmed that pastry ingredients are not interchangeable commodities but precise tools that determine product quality. Flour structures, fats tenderize, sugars sweeten and color, while eggs and liquids orchestrate balance. Special ingredients and additives extend possibilities for creativity, health adaptations, and industry innovation. In conclusion, knowledge of pastry ingredients empowers chefs to combine science and artistry, ensuring that pastries remain both timeless and relevant in a changing culinary landscape.