Puff pastry is distinguished by its laminated structure with large air pockets between the layers. This structure is made up of many layers of dough sandwiched between several layers of fat. During the baking process, water content in the dough forms steam that gives leavening power to the laminated dough to rise. Puff pastry is prepared by repeatedly folding a layer of fat and a layer of dough with a well-developed gluten network so that the baked product has a puffed and flaky structure (Padmore, 1994).
Researcher: Wan Nurul Fatihah Wan Yaacob