Changes in flavor based on when you add oil in a recipe
I recently experimented, by accident, with changing when I add oil to a cracker recipe. In my standard recipe, the oil is added after mixing the dry ingredients. Other liquids are added after the oil is mixed in. Recently, I added the other liquids first, and the oil last. I created a more workable dough, but also caused a significant change in the flavor; in that the crackers were MUCH sweeter. The experiment came about because I use a drier dough in my recipe, and with the change of seasons the dough is not holding together as well.
Any thoughts on why the product would taste sweeter depending on when you add the oil? Any thoughts on what the "proper" time is to add oil in a recipe?