What feature characterizes laminated dough?

• A. Multiple fat layers between dough sheets
• B. No fat and a dense crumb
• C. Requires no rolling
• D. Dry, crumbly texture

Answer: (A)

Laminated dough is defined by having multiple fat layers between sheets of dough. This is created by enclosing fat and repeatedly rolling and folding the dough to build many thin, separate layers. When baked, the moisture in the dough turns to steam and lifts the layers apart, resulting in a light, flaky texture. That layered structure is what gives laminated dough its characteristic appearance and mouthfeel. The other descriptions describe doughs without this layered fat structure, which would lead to a denser or non-flaky crumb, and they don’t involve the rolling and folding process needed to create laminations.