Bread dough

Bread dough is the basic and fundamental mixture for making bread and other baked preparations. It is generally composed of wheat flour, water, yeast, and salt, although some recipes may add sugar, fats, or additional ingredients to vary its texture and flavor. After a process of kneading and fermentation, the bread dough develops an elastic structure that allows the bread to rise and achieve a soft and spongy crumb.

Its origin dates back to ancient civilizations, where bread was one of the first foods made by humans, becoming a basic staple in the diet of various cultures around the world. Yeast fermentation, used in bread dough, allowed for the creation of lighter and more digestible products.

Regarding its properties, bread dough provides complex carbohydrates which are an important source of energy. It also provides proteins derived from gluten, which give structure to the dough, and depending on the additional ingredients, it can contain fiber, minerals, and B vitamins. It is important to note that, as a basic and versatile product, bread dough can be adapted to different nutritional needs, whether whole grain, gluten-free, or enriched.

In the Hispanic American sphere, bread dough has various synonyms depending on the region and the specific type of preparation, among them are: dough for bread, bakery dough, base dough for bread, and in more specific contexts, some regional varieties may have particular names, although the term "bread dough" is quite universal and understandable in all areas.