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Laminated dough

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially…

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DoughButterRollingVaporizesLipids
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Laminated dough

Nodes22
Edges21
Triples7
Avg. degree1.91
Density0.090909
Components1

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Laminated dough

Top relations

is a · 1
Laminated dough → culinary preparation consisting of many thin layers of dough separated by butter or other solid fat

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Important terminology

dough laminated butter layers doughs puff flaky preparation pastries used pastry rolling vaporizes lipids viennoiserie croissant jachnun kouign-amann breton kubaneh

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Laminated doughis aculinary preparation consisting of many thin layers of dough separated by butter or other solid fat0.90text
baklavainstance ofused in applications0.80text
strudelinstance ofused in applications0.80text
and spanakopitainstance ofused in applications0.80text
where the dough itself is not laminatedKâhiinstance ofused in applications0.80text
an Iraqi dough that can be mixed with creaminstance ofused in applications0.80text
sugar syrupList of pastries References.mw-parser-output .reflist-columns-2instance ofused in applications0.80text

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