Talk:Pastry

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I cut out the assertion that pastry is kneaded. Bread is kneaded. Pastry is worked as little as possible to avoid glutenization. Dominus 05:21 Apr 20, 2003 (UTC)

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[edit] Bean curd

I took out "bean curd" as an ingridient in Chinese pastry. Bean curd is tofu, and it's (usually) not for bakng. 130.126.75.181 (talk) 04:33, 6 April 2008 (UTC)cecikierk

[edit] Pastry (DHT)

Shouldn't be there a link to Pastry (DHT) in the article? —Preceding unsigned comment added by 131.234.20.220 (talk) 11:51, 28 May 2008 (UTC)