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a mixture used in the bread-baking, baranka (Russian national baked goods), confectionery, and macaroni industries, as well as in the preparation of baked goods in the home. Dough is made by mixing flour, water, yeast, salt, sugar, shortening, and other ingredients. It contains proteins, carbohydrates, fats, acids, and salts in various states—as expanding colloids, suspensions, and solutions.

In the bread-baking industry, dough is prepared with fermenting agents. In rye-flour dough, ferments are used, and in wheat-flour dough, yeast in liquid, cake, or dry form. The fermenting process, which occurs through the action of alcohol and acid, makes the dough light, gives it necessary physical and chemical characteristics, and provides bread with its pleasant taste and aroma. Wheat-flour dough is made either with or without leavening, whereas rye-flour dough is fermented with a starter or other fermenting agent.

In making rolls and pastries with wheat flour, such ingredients as fat, sugar, eggs, and flavoring are added to the dough, besides yeast and salt. This improves the taste, aroma, and nutritional value of these products.

The dough for most confectionery products is prepared without fermentation but with increased amounts of sugar, fat, eggs, and other ingredients. For many types of confectionery products, such as gingerbread and cookies, the dough is leavened with chemical leavening agents. The paste or dough for macaroni is not fermented, whereas the dough for baranki undergoes fermentation.

References in periodicals archive ?
Add the flour and beat until the mixture comes together to form a soft dough.
With the mixer still on, gradually add the butter in thumb-size pieces until it is all incorporated and the dough is smooth and shiny.
Tip your dough onto a lightly floured work surface shape to a ball and put into a large clean bowl.
I'm betting this will not be the first time someone has tried to seduce you into making pizza at home -- meaning homemade dough, from scratch.
26, 2015 /PRNewswire/ -- From the Alps to the Arch, four Wewalka refrigerated dough products are now available exclusively on shelves across 70 Schnucks stores in and around the St.
about 6 cups) "00" flour, such as Caputo, plus up to 2 cups for dusting dough 2 tbsp.
Stir through baking powder, salt and sugar, then add the eggs and gently cut into mixture with a butter knife or dough scraper.
Homemade dough is very simple to make, takes very little time or technique, and the end result is so worth it.
Continue to add the remaining water, a little at a time, until you've picked up all of the flour from the sides - you want dough that is soft, but not soggy.
Put the trays inside clean plastic bags and leave to prove for at least half an hour, or until the dough is doubled in size and springs back quickly if you prod it lightly with your finger.
It was obvious that the recipe was incorrect as the dough was not a dough, it was closer to a crumb.
Break yolks with fingers and gradually Incorporate flour from edges of well into yolks Continue until thick dough forms.