Doughier: meaning, definitions and examples

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doughier

 

[ หˆdoสŠ.i.ษ™r ]

Adjective
Context #1 | Adjective

culinary context

Doughier is used to describe a texture that is similar to or characteristic of dough. In culinary terms, it usually refers to baked goods that have not been fully cooked or have a soft, pliable texture that resembles raw dough. This term may be used to indicate that a product is moist or heavy, which could be seen as a fault, or it might be a desired quality in certain recipes. The word can also imply a lack of crispness or firmness expected in baked items. This can occur in bread, pastries, or other baked goods. The term suggests an unfinished quality or an excess of moisture.

Synonyms

chewy, moist, soft, soggy

Examples of usage

  • The bread was too doughier than expected.
  • She prefers her cookies a bit doughier.
  • The pizza crust turned out doughier than usual.
  • I like my pancakes to be soft and doughier.

Translations

Translations of the word "doughier" in other languages:

๐Ÿ‡ต๐Ÿ‡น massa

๐Ÿ‡ฎ๐Ÿ‡ณ เค†เคŸเฅ‡ เค•เฅ€ เค—เฅ‡เค‚เคฆ

๐Ÿ‡ฉ๐Ÿ‡ช Teig

๐Ÿ‡ฎ๐Ÿ‡ฉ adonan

๐Ÿ‡บ๐Ÿ‡ฆ ั‚ั–ัั‚ะพ

๐Ÿ‡ต๐Ÿ‡ฑ ciasto

๐Ÿ‡ฏ๐Ÿ‡ต ็”Ÿๅœฐ

๐Ÿ‡ซ๐Ÿ‡ท pรขte

๐Ÿ‡ช๐Ÿ‡ธ masa

๐Ÿ‡น๐Ÿ‡ท hamur

๐Ÿ‡ฐ๐Ÿ‡ท ๋ฐ˜์ฃฝ

๐Ÿ‡ธ๐Ÿ‡ฆ ุนุฌูŠู†ุฉ

๐Ÿ‡จ๐Ÿ‡ฟ tฤ›sto

๐Ÿ‡ธ๐Ÿ‡ฐ cesto

๐Ÿ‡จ๐Ÿ‡ณ ้ขๅ›ข

๐Ÿ‡ธ๐Ÿ‡ฎ testo

๐Ÿ‡ฎ๐Ÿ‡ธ deig

๐Ÿ‡ฐ๐Ÿ‡ฟ ั‚ะตัั‚ั–

๐Ÿ‡ฌ๐Ÿ‡ช แƒชแƒแƒ›แƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ xษ™mira

๐Ÿ‡ฒ๐Ÿ‡ฝ masa

Etymology

The term 'doughier' derives from the word 'dough', which has its origins in the Old English 'dฤh', akin to the Middle Dutch 'deeg' and German 'Teig'. 'Dough' itself refers to a mixture of flour, water, and other ingredients that is typically kneaded or stirred to a certain consistency before being baked. As a comparative adjective, 'doughier' implies a greater degree or quality of the characteristic that defines 'dough'. The suffix '-ier' is commonly used in English to form comparatives, indicating an increase in the quality of the adjective. The evolution of baking techniques and recipes has led to the popularization of various textures in baked goods, making the term relevant in both professional and home kitchens.

Word Frequency Rank

With rank #43,714, this word is among the least frequently used in common English. Understanding it can be beneficial for comprehensive language mastery, but it's not essential for most learners.