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Shortness. The character of the crumb (q.v.) structure of baked products with high levels of shortening (q.v.) and sugar(q.v.) that cause it to fracture cleanly when under tension, as when being chewed. A rich formula (q.v.) prevents the development of a cohesive gluten (q.v.) network in the dough (q.v.) or batter (q.v.) that underlies the chewiness of low-fat bakery products.