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Stiff Dough

Stiff Dough. A dough (q.v.) of firmer than normal consistency (q.v.), a condition that is generally caused by a reduced absorption (q.v.). This may be either intentional as in the production of bagels (q.v.), crackers (q.v.), and similar products, or inadvertent as in instances where conventional doughs are required, as for pan bread (q.v.) and related products.