Prior Knowledge

Function of
Ingredients
(Savoury)

Fat

To waterproof the
flour molecules

Flour

The base of the
pastry, and creates
a structure for it

Water

Binding agent
that allows a
dough to form

Flavour

Buttery/Fatty

savoury

Texture

Melt in the mouth

Crumbly

Scientific processes

Shortening

Dextrinisation

glutenisation