Lamination In laminated croissant dough, the gluten network is not continuous. Instead, the gluten proteins are separated as thin gluten films between dough layers. The formation of thin, well-defined layers affects the height of dough lift. Generally, laminated croissant dough contains fewer layers than other puff pastry doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets. Upon proofing, these bubbles expand and destroy the integrity of the dough layers. The resulting interconnections between different dough layers would over-increase dough strength and allow water vapor to escape through micropores during baking, consequently decreasing dough lift. The role of fat also influences the separation of layers, as will be discussed next.
Lamination In laminated croissant dough, the gluten network is not continuous. Instead the gluten proteins are separated as thin gluten films between dough layers. The formation of thin, well-defined layers affects the height of dough lift. Generally, laminated cr,oissant dough contains fewer layers than other puff pastry doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets. Upon proofing, these bubbles expand and destroy the integrity of the dough layers. The resulting interconnections between different dough layers would over-increase dough stre.ngth and allow water vapor to escape through micropores during baking, consequently decreasing dough lift. The role of fat also influences the separation of layers, as will be discussed next