2019 Volume 52 Issue 1 Pages 8-15
The influence of the addition of egg yolk on the characteristics of pie crust made with fine rice flour and pie crust made using wheat flour were compared. Pie crust made with fine rice flour required an increased amount of rolling. This pie crust was compact, and the pie crust colour was dark on baking, with a hard texture. However, adding egg yolk to the fine rice flour pie crust made it less dense. In addition, the colour after baking was golden brown, the texture became softer, and the crust became flaky, which is desirable. The texture of the pie crust made with fine rice flour was different from the pie crust made with wheat flour.
