How does using cold ingredients affect pastry dough?

Using cold ingredients in pastry dough plays a crucial role in the final texture and quality of the pastry. The primary reason for this is that cold temperatures inhibit the development of gluten, which is essential when preparing tender pastries like pie crusts or biscuits. When the dough is mixed, the flour's proteins (glutenin and gliadin) absorb water and begin to form gluten. By using cold ingredients, the mixing process is slowed down, which subsequently leads to less gluten formation.

The key goal in making pastry is to create a flaky and tender texture, which is often compromised if gluten develops too much. Therefore, when cold ingredients are incorporated, it helps achieve the desired dough consistency by preventing excessive gluten formation.

In addition, utilizing cold ingredients can influence the mixing time and the overall hydration levels of the dough, but the primary effect is indeed the prevention of gluten overdevelopment, leading to an ideal pastry texture.