What do you think will happen if the proteins in a baked good coagulate and the starches gelatinize before much carbon dioxide is generated? Explain. Why do you think some choux paste formulas include...

What do you think will happen if the proteins in a baked good coagulate and the starches gelatinize before much carbon dioxide is generated? Explain.

Why do you think some choux paste formulas include a small amount of baking ammonia rather than baking powder?