Question

What does it mean when pastry produces a dry, crumbly dough?

1) It means the dough has too much flour
2) It means the dough has too much water
3) It means the dough has been overmixed
4) d. It means the dough has been undermixed

Answer 1

Dry, crumbly pastry dough often indicates it has been overmixed or contains too much flour, which affects the texture by either developing gluten excessively or absorbing too much moisture.

Step-by-step explanation:

When pastry produces a dry, crumbly dough, this often suggests that it has been either overmixed or contains too much flour. Overmixing the dough develops the gluten too much, leading to a tough dough, while too much flour can absorb the moisture needed to bind the dough together, resulting in a dry and crumbly texture. However, it generally does not indicate too much water, as excess water typically leads to a stickier dough rather than a crumbly one. Undermixing, on the other hand, would likely lead to a dough with uneven moisture and fat distribution, which can cause issues but not typically dryness and crumbliness.