Editing Croissant (section)

===Predough===
[[Gluten]] proteins affect the water absorption and [[Viscoelasticity|viscoelastic]] properties of the predough.<ref name=":0">{{Cite journal|last1=Ooms|first1=Nand|last2=Pareyt|first2=Bram|last3=Brijs|first3=Kristof|last4=Delcour|first4=Jan A.|date=2016-10-02|title=Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review|journal=Critical Reviews in Food Science and Nutrition|volume=56|issue=13|pages=2101–2114|doi=10.1080/10408398.2014.928259|issn=1040-8398|pmid=26177127|s2cid=566664}}</ref> The role of proteins can be divided into two stages of dough formation: hydration and deformation. In the hydration stage, gluten proteins absorb water up to two times their own weight. In the deformation or kneading stage, the action of mixing causes the gluten to undergo a series of polymerization and depolymerization reactions, forming a viscoelastic network. Hydrated [[glutenin]] proteins in particular help form a polymeric protein network that makes the dough more cohesive. On the other hand, hydrated [[gliadin]] proteins do not directly form the network, but do act as plasticizers of the glutenin network, thus imparting fluidity to the dough’s viscosity.<ref>{{Cite journal|last=Wieser|first=Herbert|date=2007-04-01|title=Chemistry of gluten proteins|journal=Food Microbiology|volume=24|issue=2|pages=115–119|doi=10.1016/j.fm.2006.07.004|issn=0740-0020|pmid=17008153}}</ref>

[[Starch]] also affects the viscosity of predough. At room temperature and in a sufficient amount of water, intact starch granules can absorb water up to 50% of their own dry weight, causing them to swell to a limited extent.<ref name=":3">{{Cite journal|last1=Goesaert|first1=H.|last2=Brijs|first2=K.|last3=Veraverbeke|first3=W. S.|last4=Courtin|first4=C. M.|last5=Gebruers|first5=K.|last6=Delcour|first6=J. A.|date=2005-01-01|title=Wheat flour constituents: how they impact bread quality, and how to impact their functionality|journal=Trends in Food Science & Technology|series=Second International Symposium on Sourdough: From Fundamentals to Applications|volume=16|issue=1–3|pages=12–30|doi=10.1016/j.tifs.2004.02.011}}</ref> The slightly swollen granules are found in the spaces between the [[gluten]] network, thus contributing to the consistency of the dough. The granules may not be intact, as the process of [[Milling (machining)|milling]] wheat into flour damages some of the starch granules. Given that damaged starch granules have the capacity to absorb around three times as much water as undamaged starch, the use of flour with higher levels of damaged starch requires the addition of more water to achieve optimal dough development and consistency.<ref name=":0" />

Water content affects the mechanical behavior of predough.<ref name=":0" /> As previously discussed, water is absorbed by gluten and starch granules to increase the [[viscosity]] of the dough. The temperature of the water is also important as it determines the temperature of the predough. In order to facilitate processing, cold water should be used for two main reasons. First, chilled water provides a desirable environment for gluten development, as the temperature at which mixing occurs impacts the dough’s hydration time, consistency, and required amount of mixing energy.<ref>{{Cite journal|last1=Huang|first1=Weining|last2=Kim|first2=Yangsoo|last3=Li|first3=Xianyu|last4=Rayas-Duarte|first4=Patricia|date=2008-11-01|title=Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature|journal=Journal of Cereal Science|volume=48|issue=3|pages=639–646|doi=10.1016/j.jcs.2008.02.008}}</ref> Secondly, cold water is comparable to the temperature of the roll-in fat to be added later, which better facilitates the latter’s incorporation.<ref name=":0" />

In-dough fat affects the texture and lift of predough. Although higher levels of dough fat may lower dough lift during baking, it also correlates with a softer end product.<ref name=":0" /> As such, the main function of in-dough fat is to produce a desirable softness in the final croissant.