dough, from Egypt, Old Kingdom, 5th Dynasty, There is no formal definition of what makes dough, though most doughs have
viscoelastic properties. Yeast-leavened doughs are used to make various types of bread, including
bread rolls, loaves and some types of
flatbread. Not all yeast doughs require kneading. High-hydration doughs like
ciabatta and
focaccia may be folded to develop
gluten or not kneaded at all. Commercial bread dough may also include
dough conditioners, which help make the dough and the final product more consistent. The addition of milk, salt, fats, eggs, sugar or other ingredients will produce bread products of varying texture. Enriched doughs include
Viennoiserie, and some old-fashioned holiday breads made with
brioche doughs like
babka,
panettone and
king cake.
Quick breads use leavening agents other than yeast (such as
baking powder or
baking soda), and include
soda bread,
scones and
biscuits. Unleavened bread is made not only from wheat but in many cultures has been made from locally available starchy ingredients like corn,
oats and
cassava since the earliest times. prepared to make a flaky South Asian
flatbread known as
paratha Laminated dough such as
mille-feuille and
puff pastry are flour-based doughs folded over fat to create layers 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; some, like
paratha, are relatively simple, while others, like mille-feuille, are more laborious. Most laminated doughs are leavened only by the steam created by the folding process.
Croissants, however, are made with yeast.
tulumba and
churros. Unlike most other pastry doughs, the ingredients for the dough are cooked on the stove top 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. Gluten gives dough structure and texture. Gluten-free or low-gluten doughs may need additional considerations. Gluten-free doughs like
rice noodles and Japanese
harusame noodles depend on the gelatinization of
starch for structure. Doughs with higher fat content develop less gluten and are, therefore, generally less elastic than most bread doughs. They tend to become tough when they are kneaded. These doughs are often called "short" by bakers. Examples include many cookie and
pie doughs such as
shortcrust pastry. 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. Sometimes
meringue is considered a dough. == Techniques ==