Dough short

Biscuit doughs have different needs in mixing. While all types need the dough to be mixed, yeast-raised crackers need the gluten to be developed, semi-sweet biscuits need some dough development, and short doughs need to avoid development. 

Apart from the obvious function of adding sweetness, sugars affect the structure of biscuits. Biscuits made from short doughs contain the most sugar while semi-sweet biscuits contain less and crackers least. The water content of short doughs is so low that the sucrose present can not dissolve. Thus the crystal size is important as the sugar will be present in the solid form. 

If there is a high level of sucrose in a short dough a hard glassy biscuit will be obtained, presumably because the molten sucrose forms a glass on cooling. The presence of glucose syrup will soften such a biscuit. 

While all biscuit doughs need to be mixed the other requirements of the mixer depend on the type of dough involved. Biscuit doughs are normally classified as hard developed doughs, semi-sweet, doughs, short doughs and batters. The needs of each type are considered separately below. 

Nor Aini, I., Utilization of Palm Oil and Milkfat in Shortening Formulations for Madeira Cake and Short Dough Biscuits, Ph.D. Thesis, University Kebangsaan Malaysia, 1991, pp. 178-179. 

Shortly afterwards (1885) Vieille s powder was introduced in France under the name of B powder (Poudre B). Vieille utilized two types of nitrocellulose for its manufacture collodion cotton CP2, soluble in a mixture of ether and alcohol and forming the powder dough cotton CPi, insoluble in a mixture of ether and alcohol, incorporated into the powder mass in the form of unchanged fibres... 

Applied to a rubber compound, dough or cement which will vulcanise at room temperature. The time taken to effect vulcanisation may be as short as 30 minutes or as long as several days. 

Spiral mixers offered the small baker the opportunity to produce no time or short time doughs without the use of specialised improvers (Figure 1). These machines have helped to keep small bakers in business. 

There is a view that muffins originated in Wales. They were originally a sour dough flat bread. They seem to have disappeared from British life, except in a nursery rhyme. Presumably the original product had a short shelf life. The sort of product now sold as an English muffin has overcome some of these problems. The modem product is a disc shaped product about 7-10 cm in diameter and 2 cm high. 

Some pizza doughs are mixed, kneaded, given a short proof, and sheeted out for use. Other doughs are mixed, divided and rounded, followed by 24 hours in a retarder at 5-8°C. This gives the effect of a very long fermentation step. The dough is then sheeted and the pizza is made up and baked. 

The first report on antioxidative effect of MRP was made by Franzke and Iwainsky (3). Shortly afterward Griffith and Johnson (4) reported that the addition of glucose to cookie dough resulted in a better stability against oxidative rancidity during storage of the cookies. Research on antioxidative MRP was then mainly performed by groups in Japan. A symposium on Maillard Reactions in Food held in Uddevalla, Sweden, 1979 included also the aspect of antioxidative properties. The contributions on this subject contained also brief reviews (5, 6, 7). Most of the work has been done on model systems. Some applications in food systems have, however, also been reported (8 - 11). 

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