Dough
Dough
Dough (pronounced: /doʊ/) is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings.
Etymology
The word "dough" comes from the Old English dah, which has the same meaning. It is related to the Dutch deeg and the German Teig, both of which also mean dough.
Related Terms
- Flour: The main ingredient in dough. It is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
- Yeast: A type of fungus that is used in making bread dough rise.
- Leavening agent: A substance used in doughs and batters that causes them to rise.
- Bread: A food product made from dough.
- Baking: The process of cooking dough in an oven to make bread or other baked goods.
- Kneading: The process of working dough to develop the gluten and make it elastic.
- Gluten: A group of proteins found in certain grains, which gives dough its elastic texture.
External links
- Medical encyclopedia article on Dough
- Wikipedia's article - Dough
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