Which acid can be use in puff pastry dough?

In puff pastry dough, a small amount of acid can be introduced using vinegar or lemon juice. These acids help to relax the gluten in the dough, making it easier to roll out and contribute to a flakier texture. Additionally, the acid can enhance the overall flavor of the pastry. However, it's important to use it sparingly to avoid altering the dough's consistency.