Pronunciation: [dˈə͡ʊz] (IPA) 
The word "doughs" is spelled with the letters D-O-U-G-H-S. The IPA phonetic transcription for "doughs" is /doʊz/, where the "o" sound is pronounced as a long vowel, the "u" sound is pronounced as a short vowel, and the final "s" sound is pronounced as a voiceless consonant. The plural form of "dough" refers to multiple portions of a mixture of flour, water, and other ingredients, used to make bread, pastries, or other baked goods.
Doughs, in the context of baking and cooking, refer to mixtures typically made with flour, liquid, and other ingredients. They serve as the foundation for various culinary creations such as bread, pastries, and pasta. Containing a malleable consistency, doughs can be easily kneaded or rolled out for shaping and baking. The specific method of preparation and the intended use determine the characteristics and composition of different doughs.
Various types of doughs exist, each with its unique properties and uses. The most common type is bread dough, which typically consists of flour, water, yeast, and salt. This kind of dough undergoes a fermentation process due to the action of yeast, resulting in the rise and airy texture of bread. Pastry dough, commonly known as shortcrust or pie dough, involves combining flour, fat (such as butter or shortening), water, and sometimes salt or sugar. Pastry doughs are commonly used to make tarts, quiches, and pies, offering a flaky, tender texture when baked.
Other types of doughs include choux pastry dough, which is used to create light, airy pastries like profiteroles or éclairs, and pasta dough, which combines flour and eggs to make various shapes of pasta. Furthermore, there are also sweet doughs specific to desserts, like cookie dough or sweet roll dough.
Overall, doughs act as versatile raw materials in the culinary world, playing a fundamental role in creating an array of baked goods and pastas.
The word "doughs" is the plural form of "dough", which refers to a mixture of flour, water, and other ingredients used in baking. The etymology of "dough" can be traced back to the Old English word "dāh", which meant "dough" or "mass of dough". This Old English term likely originated from the Proto-Germanic word "*daigaz", which also meant "dough". Ultimately, the Proto-Germanic term is believed to have derived from the Proto-Indo-European root "*dʰeyǵʰ-", meaning "to knead" or "to mold". This ancestral root is associated with the creation of dough-like substances through kneading or molding. Over time, the word "dough" has evolved to refer specifically to the mixture used in baking, while "doughs" came to represent multiple quantities or types of dough.
