What is the Difference Between Hard Dough & Short Dough?

  1. Hard Dough: For Marie Gold/Crack Bite/ Salty Varieties/ Crackers/ High Count Party Crackers
  2. Short Dough: For Glucose/Cream Varieties/ Bourbon / Cookies

HardDough, or developed dough, is used to make Marie Gold/Light Crack Bite/ Salty Varieties/ Crackers/ High Count Party Crackers.

  • The fat and sugar levels are relatively low in Hard Dough. In both the cases sustained mixing action is required, to develop the gluten. The gluten development takes place in the mixer and the mixing time is relatively long (10 min).
  • The Gluten Level is higher in Hard Dough Varieties which is lies between 9.5-11. It is prepared by the addition of Sponge and slurry followed by the fermentation; therefore it is also known as fermented dough.
  • The Addition of Water is Almost Double in in Dough lies between 60-90 Litres in One batch which provides a good consistency to dough as well as good cutting of biscuits from the dough.
  • Hard dough is Extensible and Elastic which helps in cutting process of Dough.


Short dough, varieties are categorized by dough that lacks extensibility and elasticity.

  • The dough is also known as short bites.
  • Most sweet varieties of biscuits fall in the category of Short Dough.
  • For example glucose/cream varieties/bourbon/cookies.
  • The gluten content of short dough is lies between 7-8.5.



Starch 71%
Protien 8.5-14%
Fat 1.54%
Water 13-14%
Pentosan <2%
Ash <1%


Four types of proteins are present in wheat flour

  1. Albumin
  2. Globulin
  • Gliadin
  1. Glutenin


  • Gliadin:
  • It’s a monomeric protein.
  • Very Sticky when wet and very extensible, imparts adhesive properties to gluten, cohesiveness and elasticity.


  • Glutenin:
  • Occur as multimeric aggregates of HMW and LMW held together by di-sulphide bond.
  • It’s large and complex protein which imparts strength, extensibility and firmness to gluten.
  • It contains most of lipids and form lipoproteins, which contribute to desirable baking characteristics of good quality gluten.

When dough is mixed with water, both the starch and protein absorbs moisture and mechanical action in the mixer on the hydrated protein forms a viscoelastic mass, a rubbery material, known as Gluten. Gluten is essential for the production of leavened baked goods and this is what sets wheat flour apart from nearly all other flours.

Quality of Gluten: Gluten quality varies in different flours from being very extensible (it can bepull out a long way before breaking) to being very inextensible or short, and also being more or less elastic (it will return to its originalstate after being stretched).

The protein content and the quality of the gluten in flour is dependent on the type of wheat used. Strong flours: 10-11%; Medium flour: 8.5-10%; Weak Flour: 7-8.5% Gluten in flour produces a stretchy dough Provides carbohydrate, Vitamin B, calcium and iron.

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