There are 4 entries in this glossary.
| Term | Definition |
|---|---|
| Elasticity | The ability of a dough to stretch and be molded into shapes.
|
| Emulsifier | A chemical that can bind two incompatible items, such as oil and water.
|
| Endosperm | The starchy part of the wheat berry. It is the primary ingredient in flour. |
| Enriched dough | Bread dough made with added fat, sugar, eggs, or dairy. If the dough is heavily enriched, it is called a rich dough. |