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Types of Dough and Their Uses by Marcos Dmitri is a document available to read on EtoBox.

There are two main categories of dough: leavened and unleavened. Leavened dough rises through the use of leaveners like yeast, baking soda, or baking powder. It can be made through sponge or straight dough methods. Unleavened dough does not require leavening and is used for pastries. Dough can also be categorized as laminated, involving layers of fat and dough, or non-laminated. Common types of dough include bread, rich, pie, puff pastry, croissant, and pasta doughs. Dough consistency is also important, and

Author

Marcos Dmitri

Language

EN