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Dough Brake. A piece of equipment provided with sets of rollers between which bread dough (q.v.) is passed repeatedly with progressively greater compression for the purpose of obtaining a finer grain (q.v.) and a softer texture (q.v.) in the crumb (q.v.) of the baked loaf (q.v.). The equipment is little used in the United States, except in sweet dough (q.v.) processing, but finds extensive application in South American and Far Eastern countries in bread production.