Flaky

Prof. Dr. Sibel Ozilgen2020

Faculty of Fine Arts, Gastronomy and Culinary Arts Department
ISTANBUL, Türkiye

Students experiment the effect of lipid on flakiness of baked products with Prof. Dr. Sibel Ozilgen as a part of 'Culinary Science Laboratory' course. Flakiness is characterized by the thin dough layers within the pastry. The lipid placed in between dough layers melts during baking and leaves empty spaces. Steam collected in these empty spaces lifts the layers of the dough.

Details

Title: Flaky
Creator: Prof. Dr. Sibel Ozilgen
Date Created: 2020
Location Created: Yeditepe University
Type: Photograph
Original Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

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