BACK TO PREVIOUS PAGE
Dough. A complex, viscoelastic (q.v.) mass that combines all of the ingredients called for by such bakery products as bread (q.v.), rolls (q.v.), pie and pizza crusts (q.v.), crackers (q.v.), sweet doughs (q.v.) and others, and that, during its processing, acquires the rheological (q.v.) properties needed for its intended use. It differs from batter (q.v) used in cake and cookie production in its mode of preparation, final consistency (q.v.) and general composition and character.