What is NOT a function of glazes in pastry?

Glazes in pastry serve several important functions, mainly enhancing appearance and moisture retention. They add an appetizing shine to baked goods, making them visually appealing, which is crucial in the pastry arts. Additionally, glazes can help prevent baked products from drying out, contributing to better texture and flavor retention.

One key function of glazes is not to provide structural support, which is primarily the role of the main ingredients in a pastry, such as flour and fats. Structural support is achieved during baking through the interactions of these ingredients, creating a framework for the pastry. Glazes, by nature, are typically used to enhance aesthetics and moisture rather than to contribute to the pastry's structural integrity. Hence, while they are significant in terms of flavor and presentation, they do not fulfill a role in the structural support of pastries.