|
|
| back to Glossary Index |
 |
|
|
|
|
A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine an formed into loaves or rolls and baked to produce bread or pastry.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 serving |
|
|
|
| Calories 330 |
|
| Protein 4g |
|
| Total Fat 11g |
|
| Total Carbohydrates 52g |
|
| Dietary Fiber 1g |
|
| Sugars 22g |
|
| Sodium 773mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
| Serving Size 1 serving |
|
|
|
| Calories 307 |
|
| Protein 5g |
|
| Total Fat 13g |
|
| Total Carbohydrates 41g |
|
| Dietary Fiber 1g |
|
| Sugars 5g |
|
| Sodium 1059mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
| Serving Size 1 serving |
|
|
|
| Calories 317 |
|
| Protein 6g |
|
| Total Fat 13g |
|
| Total Carbohydrates 41g |
|
| Dietary Fiber 1g |
|
| Sugars 6g |
|
| Sodium 1034mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
|
|
Dough term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or ... |
|
|
|
|
|
|
|
| A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough. A natural wood handle is both long and sturdy to help maintain leverage ... |
|
|
|
|
|
|
|
| A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough. Dough blenders can contain rigid metal blades or narrow ... |
|
|
|
|
|
|
|
| A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch. The small piece of dough should ... |
|
|
|
|
|
|
|
| Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| For many bread recipes the final rising is often the second rising, while other breads may require two or more cycles of rising, punching, and kneading before being shaped and ... |
|
|
|
|
|
|
|
|
Kneading is especially important when preparing yeast breads because it helps to distribute the activated yeast and it enables the protein in the flour to develop into ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| If there's a fight for the beaters after baking, these cupcakes are perfect for you. There's a surprise in the center of these that everyone will enjoy. Use your favorite cake mix to change up the flavors. |
|
|
 |
|
|
|
| Italian pastry dough that resembles a stuffed turnover when filled. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
