Editing Croissant (section)

===Lamination===
In [[Laminated dough|laminated]] croissant dough, the gluten network is not continuous. Instead, the gluten proteins are separated as thin gluten films between dough layers. The formation of thin, well-defined layers affects the height of dough lift. Generally, laminated croissant dough contains fewer layers than other puff pastry doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets. Upon proofing, these bubbles expand and destroy the integrity of the dough layers.<ref name=":5">{{Cite book|title=Technology of Breadmaking|last=Bent|first=Alan J.|date=2007-01-01|publisher=Springer US|isbn=9780387385631|pages=245–274|doi=10.1007/0-387-38565-7_9 |chapter=Speciality Fermented Goods}}</ref> The resulting interconnections between different dough layers would over-increase [[dough strength]] and allow water vapor to escape through micropores during baking, consequently decreasing dough lift. The role of fat also influences the separation of layers, as will be discussed next.

Roll-in fat affects the flakiness and flavor of the croissant. In [[laminated dough]], fat layers alternate with dough layers. As such, the most important function of roll-in fat is to form and maintain a barrier between the different dough layers during sheeting and folding.<ref name=":0" /> As previously stated, the ability for fat to maintain separation between folded dough layers ensures proper dough lift.

The type of roll-in fat used is typically [[butter]] or [[margarine]]. Butter and margarine are both water-in-oil [[emulsion]]s, composed of stabilized water droplets dispersed in oil.<ref>{{Cite journal |last=McClements |first=David Julian|date=2010-03-04|title=Emulsion Design to Improve the Delivery of Functional Lipophilic Components|journal=Annual Review of Food Science and Technology|volume=1|issue=1 |pages=241–269 |doi=10.1146/annurev.food.080708.100722|pmid=22129337|issn=1941-1413}}</ref> While butter is appealing due to its high consumer acceptance, its low melting point, {{convert|32|°C|°F|abbr=on}}, actually makes it undesirable for production purposes. The use of butter as roll-in fat during the lamination step will cause problems of oiling out during sheeting and fermentation if the temperature is not tightly controlled, thus disrupting the integrity of the layers.<ref name=":0" /> On the other hand, kinds of margarine are commonly used as roll-in fat because they facilitate dough handling. Generally, roll-in margarine should have a melting point between {{convert|40|and|44|C|F}}, at least {{convert|3|°C|°F|abbr=on}} higher than the fermentation temperature to prevent oiling out prior to baking. It is also important to consider the plasticity and firmness of the roll-in fat, which is largely determined by its solid fat content. Generally, a greater proportion of solid fat coincides with larger croissant lift.<ref name=":1">{{Cite book|title=Baked Products|url=https://archive.org/details/bakedproductssci00cauv|url-access=limited|date=2006 |publisher=Blackwell Publishing |isbn=9780470995907 |editor-last=Cauvain|editor-first=Stanley P.|pages=[https://archive.org/details/bakedproductssci00cauv/page/n85 72]–98|doi=10.1002/9780470995907|editor-last2=Young|editor-first2=Linda S.|chapter = Ingredients and Their Influences}}</ref> At the same time, the roll-in fat should have plasticity comparable to that of the dough, such that the fat layers do not break during sheeting and folding.<ref name=":0" /> If the fat is firmer than the dough, then the dough can rupture. If the fat is softer than the dough, then it will succumb to the mechanical stress of sheeting and potentially migrate into the dough.