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Flour Dough

Flour dough is prepared by combining finely ground grain flour with water, milk, and salt. A wide range of flours are produced from different grains, all over the world. Usually, grinding the hard inedible grain produces a finely milled powder that can be mixed with water, salt and/or leavening agents to make a soft dough that is then used to make a range of dishes.

 

History of Flour Dough Use

Around 9000 BC, ancient man discovered that grinding down hard grains created a softer flour or powder that could be combined with water to produce flat breads. This procedure was slowly adopted all over the world but the Romans were the first who fine-tuned the process of making fine flour with cone mills. This fine flour was especially reserved for making fine bread for the Roman upper-class or royalty.  Several types of grains were used to produce flour and flour dough. Wheat flour based dough was common in the European, North American and North African cuisines but maize, rice, acorn, almonds, amaranth, buckwheat, cassava, chickpea and chestnut were all ground to produce flour for the purpose of making flour dough. By the time the Industrial Era rolled round, machines could produce fine flour that became necessary for producing high quality dough types for bakery items like biscuits, pastries, etc

 

How to Make Flour Dough?

Generally, flour dough is made by combining finely ground flour with water, salt, eggs, sugar and/or milk. Leavening agents may be added, if required. The exact method of making the dough varies according to the flour that is being used.

 

Popular Flour Dough-Based Recipes

 

Potato flour dough is a very fine quality flour dough. The flour is produced by mashing, cooking and powdering potatoes to make the potato flakes. These flakes may be combined with wheat flour or fine wheat flour to make potato flour dough pasta called gnocchi.

 

Rye flour dough is required to make Czech Sourdough bread. Traditionally, rye flour is combined with wheat flour to produce the gluten required for rye loaf. Pumpernickel bread is prepared by combining rye flour, wheat flour and wheat meal to make the flour dough for the bread. 

 

Tapioca flour dough is combined with water, milk and salt to make breads, pancakes, and savory puddings in Africa

 

Wheat flour dough is the most popular dough that is used worldwide. Wheat dough may be leavened with yeast and baking powder to make breads, loaves, croissants, brioches, buns etc. The wheat flour may be combined with water, milk, sugar, salt and eggs to make unleavened but soft flat breads like tortillas, naans, chapathhis, phulkas, rotis, etc.

 

Rice flour dough is commonly used in Asia in many forms. Hot water may be combined with salt and rice flour to make dumplings, flat breads, rice noodles, etc.

 

Flour Dough Trivia

Flour is rated with numbers which indicates its use and the quantity of ash that remains after the grain flour is incinerated in a laboratory oven. Fine flour is required for baking uses and this means that the ash content should be at a minimum. This is rated in the form of a high number. Only German and French markets have numbered flours that are indicated for special kinds of flour dough’s and baking needs.