About
thinly rolled out dough
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
thinly rolled out dough
thinly rolled out dough
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasta roller and cutter for fresh pasta, laminated doughs
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
Precision slicing for carpaccio, chips, uniform cuts
“Protein content of wheat flours exhibited negative relationships with the optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet.”
protein content of wheat flours → exhibits negative relationships with → optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet
“Protein quality, as determined by SDS sedimentation volume and proportion of alcohol‐ and salt‐soluble protein of flour, also influenced optimum water absorption and yellow‐blueness (b*) of the noodle dough sheet.”
protein quality of wheat flours → influences → optimum water absorption and yellow-blueness (b*) of the noodle dough sheet
“Brightness of dough sheets measured at 24 hr were significantly higher in hulled (65.3–78.1) than in hull‐less (59.0–63.9) barley, and within hulled barley, higher in proanthocyanidin‐free (72.2–78.1) than in proanthocyanidin‐containing (65.3–69.6) barley.”
dough sheet brightness (L* value) → is higher in → hulled barley