What is the result of overmixing dough for baked goods?

Overmixing dough for baked goods results in a chewy consistency due to the development of gluten. When flour is mixed with liquid, the proteins glutenin and gliadin in the flour combine to form gluten. This gluten gives baked goods their structure and elasticity. However, when the dough is mixed too much, the gluten networks become overly developed, resulting in a tough and chewy texture rather than the desired lightness or flakiness.

In contrast, a softer texture would imply that the dough was mixed adequately to incorporate air but not to the extent that gluten becomes too developed. Flaky layers are typically achieved through methods that involve cutting fat into the flour, allowing for layers to form during baking. An airy finish is generally associated with proper mixing that incorporates a sufficient amount of air while avoiding overmixing, which can lead to denser products. Thus, the chewy consistency is a direct result of excessive mixing.