Dough


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Dough

 

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 ?
Place dough in an oiled bowl, and turn it several times to coat.
4 Add a few basil leaves to the dough, and add the tomato and garlic mixture on top carefully.
As stickiness is most commonly evident when dough is subjected to shear, tests should ideally be performed immediately after mixing or processing, eg after dividing or moulding.
Put all of the ingredients into a bowl and mix together, squeezing and squashing until you have a ball of dough. Divide the dough between the kids and let them create.
In experiments, the scientists created dough samples, without yeast, by mechanically mixing flours of varying dough strength.
In addition, she provides readers with likable and flawed characters, including Dough and her family.
Roll your dough into a nice pizza shape, making sure it has the same thickness all along.
The bread you usually use to make sandwiches is made from dough that contains yeast, a type of single-celled fungus.
Magic Dough features antibacterial construction and rolls up into an easy-to-store tube.
The two major classes of Viennoiserie are laminated dough and nonlaminated dough.
Therefore, with expanding demand for healthier products, enriched dough for preparing bakery products becomes topical.
Summary: Therefore, with expanding demand for healthier products, enriched dough for preparing bakery products becomes topical.