In formulating soft dough, a food technologist should use ____________.

When formulating soft dough, the appropriate ratio typically involves using three parts flour to one part liquid. This ratio results in a dough that has enough moisture to bind the flour and other ingredients while still being thick and cohesive enough to hold its shape. A soft dough is generally characterized by its pliability and ability to be easily shaped, which this ratio effectively achieves.

The balance of flour and liquid in this ratio allows for the development of gluten, which provides the necessary structure to the dough without making it too dry or unworkable. A higher flour content compared to liquid gives the dough its soft, but still somewhat firm consistency, essential for products like biscuits and certain breads. This means that while the dough maintains softness, it has enough structure to rise and form a desirable texture during baking.

Using equal parts of liquid and flour or a lower amount of flour to liquid would result in a more batter-like consistency rather than a dough, which may not be suitable for certain baking applications. Similarly, ratios that exceed three parts of flour would create a drier and potentially crumbly dough, which could adversely affect the final baked product's quality.