Dough

Dough is a basic preparation in cooking that consists of a homogeneous mixture of flour, water, and, in many instances, other ingredients such as salt, yeast, oil, or fats. It is the fundamental base for preparing a wide variety of culinary products, such as breads, tortillas, empanadas, pizzas, cakes, and many other recipes, both sweet and savory.

Origin: Dough has an ancient origin and is present in almost all cultures of the world, adapting to the different flours available locally, such as wheat, corn, rice, or cassava. In Latin American cuisine, corn dough is especially emblematic, used to prepare tortillas, tamales, and various traditional snacks.

Properties: Dough provides complex carbohydrates which are a primary source of energy. Its composition can vary depending on the ingredients, affecting the flavor, texture, and nutritional value of the final product. When it includes yeast, it can also contribute to fermentation and the development of characteristic flavors. Furthermore, it is a versatile and adaptable ingredient, key to countless culinary preparations.

Synonyms in Spanish from Latin America: Although masa is the most common and universal term, in some regions it may receive specific names according to its type or use, such as masa de maíz (for tortillas), dough (in adopted Anglo-Saxon contexts), or sometimes it is simply referred to as mezcla or pasta de harina. However, these terms are less frequent and masa is the standard term in cooking recipes.