DIFFERENCE BETWEEN DOUGH AND BATTER

DOUGH

Ingredients

Dough, mixture of flour and liquid with other ingredients, such as leavening agents, shortening,
sugar, salt, eggs, and various flavorings, used to make baked products.

Products

Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly
breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads,
noodles, pasta, pastry, pizza, piecrusts, and similar items.

Uses

Dough is used to make breads and pastries. Sweet dough, used for such products as coffee cakes
and Danish pastries, are richer than bread dough’s; sweet dough contain larger amounts of
shortening, milk, and sugar and various spices, nuts, and fruits. Leavened dough rising at a
bakery.

Consistency

Smooth Dough – The dough will start out looking like a shaggy, lumpy mass and will gradually
smooth out as you knead. By the time you finish, it should be completely smooth and slightly
tacky to the touch. Holds Its Shape – Lift the ball of dough in your hand and hold it in the air for
a second.

Nature
Dough is a thick, malleable paste made from flour and liquid. The physical properties of dough
of great concern in bread making process include resistance to deformation, extensibility,
elasticity and stickiness.

Baking Temperature

The ideal dough temperature range is 75-78°F.

BATTER

Ingredients

Batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening,
sugar, salt, eggs, and various flavorings, in a more liquefied form.

Products

Baked goods made with batter are mainly shaped by the containers in which they are baked and
include biscuits, muffins, scones, corn bread, layer cakes, and angel food cakes.

Uses

Batter is most often used for pancakes, light cakes, and as a coating for fried foods. The word
batter comes from the French word battre which means to beat, as many batters require vigorous
beating or whisking in their preparation.

Consistency

Batter viscosity is important here, because a batter that is too thin will allow too much bubbling
out, but a batter that is too thick may not rise adequately under the weight. (Thin batters will
obviously thicken during baking, so leavening has to survive until batter viscosity increases
enough to create structure).

Nature
Batter is a liquid or semi-liquid mixture of one or more flour. It is not malleable. Batters,
however, contain higher proportions of liquids, are thinner than dough, and can be stirred,
poured, and dropped from a spoon.

Baking Temperature

Batter temperature after mixing should be in the range of 68–72°F (20–22°C).