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Dough is a versatile mixture, thick and often elastic, crafted from various grains, legumes, or chestnut crops. Its creation involves blending flour with water or other liquids, sometimes incorporating yeast or leavening agents, as well as additional ingredients like fats or flavorings. This process serves as a foundation for a diverse array of culinary creations, including breads, pastries, cookies, dumplings, noodles, pasta, and more.
With a vast range of flours available worldwide—from wheat to maize, rice, rye, legumes, almonds, and beyond—dough recipes vary widely. Factors influencing dough composition include the type of leavening agent used, mixing techniques (such as quick mixing or kneading), and cooking methods.
Leavened doughs, often containing ground grains mixed with water and yeast, are utilized globally to produce an assortment of breads. Common ingredients like salt, oils, fats, sugars, honey, milk, or eggs may enhance the flavor and texture of bread dough. Commercial bread production may incorporate dough conditioners to ensure consistency and quality.
Flatbreads such as pita, naan, tortilla, and more are crafted from dough, with some utilizing leavening agents while others do not. Crackers, too, stem from dough, with variations like saltine crackers being leavened. Pasta and noodles typically feature unleavened dough that is shaped and dried before cooking.
Doughs with higher fat content, like those used in pie crusts or cookies, develop less gluten and are considered "short" by bakers. In regions like central India or the Sahel region of Africa, unique dough preparations, such as roasted dough balls or sorghum/millet-based dough balls, reflect local culinary traditions.
Quick breads, rising with agents like baking powder or baking soda, encompass cookies, cakes, and biscuits. Techniques in dough production vary based on the desired product. For yeast-based breads, kneading and rising stages are crucial, while pasta is typically kneaded and shaped before cooking or drying.
While many dough-based foods are baked, others are cooked over direct heat or fried. Pancakes, waffles, brownies, and certain cakes and quick breads utilize a semi-liquid batter poured into molds rather than a solid dough, offering a delightful range of textures and flavors in the culinary world.
