Dough

Dough is a thick, pliable mixture of flour, water, and other ingredients, often including leavening agents, fats, and sweeteners. It is formed by mixing and kneading these components, creating a cohesive mass that can be shaped and cooked. The specific type of flour and other ingredients determine the dough's texture and properties.

Dough serves as the fundamental base for a vast array of baked and cooked foods. It is used to create products like bread, pizza crusts, pastries, cookies, and pasta. Manufacturers use dough to provide structure, texture, and the primary bulk of these food items.

Dough is a food product, not a single food additive, and therefore does not have a specific regulatory status like GRAS or an Acceptable Daily Intake (ADI) from bodies such as the FDA, JECFA, or EFSA. The health implications of consuming dough depend entirely on its specific ingredients, such as the type of flour (whole grain vs. refined), fats, sugars, and sodium content. For example, doughs high in refined grains, added sugars, and saturated fats may contribute to dietary patterns that are not aligned with healthy eating guidelines, while whole-grain doughs can provide fiber and nutrients. The FDA does not evaluate 'dough' as an additive.