Talk:Pastry

Kneaded pastry
I cut out the assertion that pastry is kneaded. Bread is kneaded. Pastry is worked as little as possible to avoid glutenization. Dominus 05:21 Apr 20, 2003 (UTC) Theres an opertunity to not have to make this effort try this option — Preceding unsigned comment added by Healthypastry (talk • contribs) 12:39, 28 June 2017 (UTC)

Bean curd
I took out "bean curd" as an ingridient in Chinese pastry. Bean curd is tofu, and it's (usually) not for bakng. 130.126.75.181 (talk) 04:33, 6 April 2008 (UTC)cecikierk

Pastry (DHT)
Shouldn't be there a link to Pastry (DHT) in the article? —Preceding unsigned comment added by 131.234.20.220 (talk) 11:51, 28 May 2008 (UTC)

Pastry Chef
The pastry chef section reads like a job posting. Besides, the same things could be said about most jobs. Should be deleted in my opinion 86.41.193.182 (talk) 16:10, 20 January 2009 (UTC)Retro2112 20 January 2009, 16:09 (UTC)

Removal of "erotic pastry" image
Chances are this is going to come up, so let's start a discussion now to avoid an edit war. An image of some phallic pastry was added to the page, and subsequently removed by another user. I realize that Wikipedia is not censored, but I also don't think that the picture improved the quality of the article at all. Also, this picture is also present on the "erotic cakes" page. There are enough pictures on this page, I believe, to sufficiently exemplify a variety of pastries. If anybody disagrees, or wants the image reposted, let's discuss it. Jhfortier (talk) 20:45, 30 November 2009 (UTC)

Different kinds of pastries are made by the nature of wheat flour and also due to certain types of fats.
This is nonsense. — Preceding unsigned comment added by 80.189.103.145 (talk) 10:19, 7 January 2012 (UTC)

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Pastry type should be Filo
Pastry type should be "Filo (Phyllo)", not "Phyllo (Filo)", as per the destination page that actually loads. There is a discussion and decision on the filo page about using Filo as the primary name. Plus, that is how most people pronounce it. — Preceding unsigned comment added by 82.34.67.125 (talk) 07:31, 16 April 2018 (UTC)

Is this about pastry dough or pastries?
The vast majority of this article is about pastry dough, which is a type of dough that works based on granules of solid fat coated in flour, prepared in a way to minimize gluten formation. The intro section, however, mentions the colloquial definition of pastry, a sweet baked good that may or may not use pastry dough. The history section is mostly about pastry dough, but the last paragraph covering Asian "pastries" is almost entirely about foods that do not use pastry dough. The photos show examples of both: the pirozhki photo is of the common yeast dough version instead of the less common pastry dough version; the gallery contains photos of cookies that don't use pastry dough, piononos that use cake dough, waffles that use a bread dough, and a Runeberg Torte which uses a chemically-leavened cake batter.

Since there are two different topics, this article should be split into a "pastry dough" article (taking most of the current content) and a "pastry" article that without adding a bunch of content will end up as a stub. Esoteric bearcat (talk) 05:53, 25 January 2022 (UTC)

Dement
More ti debil čosi urobil moju synovy ty chuj ty sopel 46.18.150.207 (talk) 10:30, 31 January 2022 (UTC)

TLE
bread and pastry 112.198.98.122 (talk) 11:02, 22 August 2022 (UTC)

pastry
is baked food made with dough of flour water and shortening (solid fats, including butter or lard) that may be savoury nor sweetened 180.194.205.133 (talk) 13:23, 24 August 2022 (UTC)

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