Doughs with higher fat content develop less gluten, due to their lower water content and may be less elastic; these doughs are often called "short" by bakers, and include many cookie and pie crust doughs, such as shortcrust pastry.
Doughs with higher fat content develop less gluten. This is due to their lower water content. Doughs with higher fat content may be less elastic. These doughs are often called "short" by bakers. These doughs include many cookie and pie crust doughs. This is such as shortcrust pastry.