Which statement best describes lamination’s effect on final pastry texture?

• A. Laminated dough creates multiple fat layers for flakiness.
• B. Laminated dough results in a dense, non-flaky crust.
• C. Laminated dough eliminates fat layers.
• D. Laminated dough yields only a soft, moist texture.

Answer: (A)

Laminated dough builds many thin sheets of dough separated by fat. The fat between the sheets stays solid during handling, and as the pastry bakes, the water in the dough turns to steam and pushes the sheets apart. This creates multiple flaky layers that rise and break into crisp, light sheets rather than a single dense crust. The hallmark texture from lamination is flaky and layered, not dense or uniformly soft.