Dough

Dough is a soft cohesive mixture of flour and liquid ( water and / or milk), the ( kneading, beating or stirring) caused by mechanical energy and is malleable. Typical examples are cakes and bread doughs. Dough is not consumed as food raw, but is heated ( baked dry, " deep-fried " in edible fat or cooked by steaming or boiling water), while preserving its final texture, flavor and appearance.

Etymology

The word comes from the Middle High German 's Pond, but leans possibly also the gothic Deigan at what " kneading", or " (off) form sound " means.

Intermediate in the production of baked goods

Flour and liquid ( mainly water, milk) are processed by stirring, beating, kneading ( introducing energy ) to form a homogeneous mixture. This dough may be further processed typically by hand or by machine. In the wheat flour gluten for an elastic consistency makes. Other ingredients could be for example: table salt, raising agent for loosening and / or other foods such as fat ( butter or margarine) and egg. After a biological, chemical or physical leavening and baking process followed by the actual structure of the finished baked goods with crumb and crust is formed.

One can divide these doughs by:

• The ingredients: heavy doughs ( high in fat and sugar) or light dough ( little to no fat or sugar)
• The type of raising agent: yeast, baking powder or yeast
• The type of end product: Puff pastry, shortcrust pastry, bread, cake and so on

When baking a dough is crumb and crust form. The severity is determined by the ingredients and the processing in the dough, and in baking ( temperature profile).

Many doughs are now cooled as semifinished products or frozen offered, such as strudel dough, pizza dough, yufka dough.

Differences between mass and doughs

Masses and batters differ significantly, but even professionals often refer to as crowds batters.

Masses in the baking or confectionery trades are stirred or pitched. They are trained with a piping bag, brushed or poured into molds. Typical examples are meringue, Hippe (pastry ) and sponge cake bases. In practice, traditional designations have kept that do not conform to these rules. For example, liquid or viscous compounds such as pancake batter, and are commonly referred to as dough.

Also curds before maturation, sausage meat before filling or meat before forming masses ( pies, meatballs ) are often referred to as batters. In the pottery, in part, the initial mass is also called dough. The analogy for baking is burning here.