Dough
What is Dough?
Dough is a mixture of flour and water, often with other ingredients like yeast, salt, and fat. It forms the base for many baked goods, from bread to pastries. The process of making dough involves mixing and kneading to develop gluten, which gives baked products their structure.
Is Dough gluten-free?
Dough is typically made from cereals containing gluten (like wheat, barley, or rye), which is one of the 14 major allergens that must be declared on UK food labels.
What is Dough used for?
Dough is the fundamental component for a vast array of baked goods.
Is Dough safe?
Dough itself is not a food additive and does not have an E-number.
Why it's used
Dough is the fundamental component for a vast array of baked goods. It is used to create breads, rolls, pizzas, pastries, and cakes. Manufacturers use dough to provide the characteristic texture and structure of these foods.
Health notes
Dough itself is not a food additive and does not have an E-number. Its health implications are primarily related to the ingredients it contains, such as flour (a source of carbohydrates and fibre) and yeast. Wholemeal doughs, for example, will contain more fibre than those made with refined white flour. The nutritional profile of the final baked product will depend on all the ingredients used and the cooking method.
Allergen info
Dough is typically made from cereals containing gluten (like wheat, barley, or rye), which is one of the 14 major allergens that must be declared on UK food labels. Gluten is the protein component of wheat flour that gives dough its elasticity.
Foods that contain Dough
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