Скачать или смотреть Croissant's Layer Multiplication and Lamination Strategy

Discover the material science behind croissants — from lamination physics to butter plasticity and steam-driven expansion. Learn how heat transfer, gluten elasticity, and anisotropy create the pastry’s iconic flaky texture. This video breaks down croissants as engineered laminated composites rather than just pastries. It shows how alternating layers of dough and butter, controlled through temperature, gluten development, and precise baking, create the characteristic open honeycomb crumb and flaky crust. By treating the croissant as a functional gradient material driven by phase transitions, gas expansion, and anisotropic structure, the lecture connects everyday baking to rheology, heat transfer, and material science.

In this Video You Will Learn
How lamination works as a geometric process: why each three-fold “turn” multiplies layers (up to 3⁶ = 729 layers), and how too few or too many folds change texture from flaky to bready or collapsed
Why butter’s plasticity window (≈15–18 °C) is critical: too cold and it fractures into chunks, too warm and it melts into the dough, and how its flow follows an Arrhenius-type temperature dependence
How gluten forms a tunable viscoelastic network, with glutenin and gliadin setting strength vs extensibility, and why kneading plus cold fermentation control the storage (G′) and loss (G″) moduli of the dough
What actually happens in the oven: yeast death, starch gelatinization, steam generation, and Maillard reactions — and how ~1600× expansion of water into steam lifts and separates the laminated layers
How moisture and latent heat dominate the energy budget: why water content and its 2,260 kJ/kg vaporization enthalpy govern lift, crumb openness, and the risk of either dense interior or structural collapse
Why croissants are anisotropic materials: with a dry, rigid crust and a moist, soft core, forming a strong gradient in density, temperature, and mechanical stiffness across the thickness
How baking time scales with size L² and why the croissant crumb behaves like a cellular solid, with modulus following Gibson–Ashby scaling laws tied to relative density
Which process variables matter most in practice — temperature, time, fold number, butter quality, proofing, and hydration — and how industrial vs artisanal approaches prioritize consistency versus flavor and fermentation complexity

Timestamps:
00:00 — Introduction: croissants as laminated composites
00:31 — Layer multiplication and lamination strategy
01:32 — Butter plasticity and temperature control
02:33 — Gluten network formation and rheology
03:55 — Heat transfer and baking phase transitions
06:00 — Moisture, latent heat, and lift
08:00 — Anisotropy and functional gradients in texture
09:30 — Scaling laws and foam-like mechanics
10:30 — Process optimization: variables and trade-offs

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