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GCSE Food Preparation and Nutrition · key term
A workable mixture, usually made from flour and liquid, that can be kneaded, rolled or shaped.
Used by AQA
Paper 1
Revise: Dough MakingMaking a successful dough therefore involves more than combining ingredients. Accurate weighing, choosing suitable flour and controlling how much the mixture is worked all influence the final texture.
Distinguish fermentation from proving: fermentation is yeast producing carbon dioxide and alcohol; proving is the stage when dough is left to rise.
Explain flour choice in relation to the product rather than claiming that one flour is best for every dough.
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