You are making a laminated dough, such as a croissant or puff pastry dough, with two bread fl ours to choose from: one with a high alveograph P/L ratio, the other with a low ratio. Which fl our should...

You are making a laminated dough, such as a croissant or puff pastry dough, with two bread fl ours to choose from: one with a high alveograph P/L ratio, the other with a low ratio. Which fl our should you use? Explain.

Explain why the use of cake fl our and of a high amount of water and tenderizers in highratio liquid shortening cakes practically eliminates any concern over gluten development.