Crust: Dough
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Dough is a basic food preparation made by mixing flour with a liquid, such as water or milk, and often includes other ingredients like yeast, salt, and fat. It forms a pliable mass that can be shaped and cooked. The specific type of flour and other ingredients determine the dough's characteristics.
Why it's used
Manufacturers use dough as the foundational base for a wide variety of baked goods, including pizza crusts, breads, pastries, and pasta. Its primary function is to provide structure, texture, and a vehicle for other ingredients in these food products.
Health notes
Dough, as a food preparation, does not have a specific regulatory status like a food additive, nor has it been evaluated by JECFA or EFSA as a single ingredient. Its health implications largely depend on its components. The US Dietary Guidelines for Americans (2025-2030) recommend limiting intake of refined grains, which are often a primary component of dough. They also advise limiting saturated fat to less than 10% of daily calories and recommend no amount of added sugars, with a suggestion of at most 10 grams per meal. The FDA's Daily Value for sodium is 2,300 mg.
Allergen info
Dough is typically made with wheat flour, which is one of the nine major food allergens identified by the FDA. Some dough recipes may also contain other major allergens such as milk or eggs.