Skip Nav Destination
Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
Search for other works by this author on:
Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 16: Pie
-
Published:30 Nov 2016
-
Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
292 - 306
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 292-306.
Download citation file:
Flaky and crisp, pie crusts have to find a balance between the soft, chewiness of gluten and the extended crunch of laminated, puff pastry. The patchwork network presented by pie doughs is a complex compilation of chemistry that has been passed down from one generation to another. This chapter discusses the chemistry behind pie’s flaky goodness and wonders at the ingenuity of the chefs who first started baking pies hundreds of years ago.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
