Dough

Dough is a thick, malleable, sometimes elastic

Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly

Types of dough

Doughs vary widely depending on ingredients, the desired end product, the

• Yeast-leavened or
  eggs will produce bread products of varying texture. Commercial bread dough may also include dough conditioners, which help make the dough and the final product more consistent.^{[citation needed}
  ]

• Doughs with higher fat content that contain less water develop less gluten and are therefore generally less elastic than bread doughs. They tend to become tough when they are kneaded.
  pie doughs such as shortcrust pastry.^[1]

• baking soda), and include most cookies, cakes, biscuits, and more. These may be based on a batter
  or a dough.

• Laminated dough such as mille-feuille and puff pastry where a prepared flour dough is folded over fat (usually butter) and rolled out. The folding and rolling process can be repeated to create very thin layers of dough and butter to create the puff pastry. There are many different techniques to create laminated doughs and some like paratha are relatively simple while others like mille-feuille are more laborious.^[3] Most laminated doughs are leavened only by the steam created by the folding process. Danish pastry and croissant are sometimes considered a separate class of dough because they are made from laminated dough that is leavened with yeast.^[4]

• churros. Unlike most other pastry doughs, the ingredients for the dough are cooked on the stovetop before the dough is baked until achieving the consistency of a thick paste. Choux means cabbage in French. It is thought that the name comes from the shape of the cream puffs made with choux paste.^[4]

• Some
  spaetzle.^[5] Eggs are a very common addition to make the dough moist and easier to roll out. The dough can be filled or shaped various ways and boiled, baked, steamed or fried.^[6][7]

• Gluten free doughs like
  harusame noodles depend on the gelatinzation of starch for structure.^[8]

• Unleavened bread is made not only from wheat but in many cultures has been made from locally available starchy ingredients like corn,
  casabe de yuca since the earliest times.^[9][10]

Sometimes meringue is considered a dough.^[4] The English recipe for "Satan Biscuit" dates to 1677, and earlier recipes are known by different names. Some included flour like a 1604 recipe for "white bisket bread".^[11]

Techniques

Techniques used in dough production depend on the type of dough and final product.^[12]

For yeast-based and sponge (such as sourdough) breads, a common production technique is the dough is mixed, kneaded, and then left to rise. Many bread doughs call for a second stage, where the dough is kneaded again, shaped into the final form, and left to rise a final time (or proofed) before baking.^[13] Kneading is the process of working a dough to produce a smooth, elastic dough by developing gluten.^[13] This process is both temperature and time-dependent; temperatures that are either too hot or too cold will cause the yeast to not develop, and rising times that are either too short or too long will affect the final product.^{[citation needed]}

While breads and other products made from doughs are often baked, some types of dough-based foods are cooked over direct heat, such as tortillas, which are cooked directly on a griddle. Fried dough foods are also common in many cultures.

• 
  Dough being kneaded
• 
  Yeast bread dough after kneading, before rising
• 
  Yeast bread dough after rising (proofing), for 40 minutes
• 
  Dough being cut into noodles with a pasta machine

See also

Wikibooks Cookbook has a recipe/module on

• Dough

References

Further reading

• Cuvain, Stanley; Linda S. Young (2007). Technology of Breadmaking (2 ed.). Springer.
  ISBN 9780387385655
  .—covers commercial dough production
• DiMuzio, Daniel (2009). Bread Baking: An Artisan's Perspective. Wiley.
  ISBN 978-0470138823
  .—covers home and commercial baking and dough techniques
• Hamelman, Jeffrey (2004). Bread: A Baker's Book of Techniques and Recipes. Wiley.
  ISBN 978-0471168577
  .—covers home and commercial baking and dough techniques

External links

Look up dough in Wiktionary, the free dictionary.

• Media related to Dough at Wikimedia Commons
• The dictionary definition of dough at Wiktionary