Results Table 6.1 Tenderness: Rank 1-10; 1 Pastry Cooking Color Flavor least tender, 10 most Variation time tender 1a. Shortening 7min, 30s -light yellow - floury 5 1b. Lard 10 min, 20 s -off white -greasy 8 1c. Margarine, 16 min -golden brown - creamy 4 stick 1d. Butter 7 min, -brown all over - airy and flaky 4 48s yet a little yellow color on the inside 1e. Vegetable N/A oil 1f. Soft tub 12 min, Caramelized -fatty flavor 5 margarine 30 s brown throughout 1g. Reduced 15 min -lighter brown Less buttery 6 fat margarine 2a. Whole 19 min -darker brown -grainy 5 wheat flour 2b. Bread flour 13 min, 26 s - evenly brown -salty 5 2c. Cake flour 17 min - shiny lighter - floury 8 brown 2d. Oat flour in -Just brown - whole grain -Cant grade it, it crumbles within touch
Results Table 6.1 Pastry Variation Cooking time Color Flavor Tenderness: Rank 1-10; 1 least tender, 10 most tender 1a. Shortening 7min, 30s -light yellow - floury 5 1b. Lard 10 min, 20 s -off white -greasy 8 1c. Margarine, stick 16 min -golden brown - creamy 4 1d. Butter 7 min, 48s -brown all over yet a little yellow color on the inside - airy and flaky 4 1e. Vegetable oil N/A 1f. Soft tub margarine 12 min, 30 s Caramelized brown throughout -fatty flavor 5 1g. Reduced fat margarine 15 min -lighter brown Less buttery 6 2a. Whole wheat flour 19 min -darker brown -grainy 5 2b. Bread flour 13 min, 26 s - evenly brown -salty 5 2c. Cake flour 17 min - shiny lighter brown - floury 8 2d. Oat flour in -Just brown - whole grain -Cant grade it, it crumbles within touch