Question

explain soft dough biscuits making process

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Answer 1

Answer:

Soft or short biscuits are generally made with low protein flour (7-9%). A low protein flour makes a dough with a much weaker gluten web. In addition these doughs have higher fat contents. The fat coats the flour particles and this inhibits the hydration of the proteins and the formation of the gluten web.

Explanation:

The soft dough group includes all the sweet biscuits, whether they are plain biscuits, shells, or flow type such as gingernuts. Soft dough biscuits all have many factors in common, but hard dough biscuits fall naturally into three sections: fermented doughs, puff doughs, and the semi-sweet doughs.