{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.dough","code":"thing-q178024","url":"https://ver.cy/models/thing/q178024/","name":"dough","alternateNames":["Khrushchev dough","bread and pastry dough","spring roll pastry","Brik","masa","Degspad","cake dough","dough sheet","fried dumpling dough","egg dough","flat dough","rye dough"],"kind":"thing","status":"published","version":"0.2.0-wave.4","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"A thick, malleable mixture of flour or meal with water and often fat, salt, yeast or eggs, shaped and sometimes kneaded before cooking into bread, pastry, noodles and dumplings, including bread and pastry doughs, Mexican masa of nixtamalised maize and regional preparations; dough is an intermediate food material whose composition and hydration influence the final product, with gluten development relevant to doughs made from gluten-forming grains and fermentation relevant to fermented doughs, while maize masa has no gluten network.","purpose":"Let an agent explain dough and its kinds, relay ingredients, gluten development, fermentation and handling from baking science sources, describe regional doughs, and distinguish dough from batter, pastry as a product and masa as a maize dough, without treating the registry aliases naming specific products as kinds of dough.","scope":{"in":[],"out":[],"boundaries":[]},"distinguishingFeatures":["Dough is malleable and may be kneadable depending on its composition.","Dough made from gluten-forming grains can develop a gluten network, while maize masa has none.","Some doughs undergo fermentation.","Dough is an intermediate food material."],"structure":{"bundles":[{"id":"understand","name":"Understand","description":"What dough is.","layers":[{"id":"definition","name":"Definition","description":"Definition and kinds.","findings":[{"id":"definition-finding","name":"Definition","description":"Definition.","questions":[{"text":"What is dough, and how do bread, pastry, noodle, wrapper and maize doughs differ from batter?","kind":"definition"},{"text":"Is the question about dough in general, a kind, a recipe or a specific product?","kind":"boundary"}]}]},{"id":"examples","name":"Examples","description":"Examples.","findings":[{"id":"examples-finding","name":"Examples","description":"Examples.","questions":[{"text":"What are spring roll pastry, brik, masa and other named doughs listed in the registry?","kind":"definition"},{"text":"Which entry fits the specific product?","kind":"action"}]}]}]},{"id":"science","name":"Science","description":"Baking science.","layers":[{"id":"gluten","name":"Gluten","description":"Gluten and hydration.","findings":[{"id":"gluten-finding","name":"Gluten","description":"Gluten.","questions":[{"text":"How do gluten development, hydration and fat shape dough structure?","kind":"provenance"},{"text":"Which references are standard?","kind":"provenance"}]}]},{"id":"fermentation","name":"Fermentation","description":"Fermentation.","findings":[{"id":"fermentation-finding","name":"Fermentation","description":"Fermentation.","questions":[{"text":"How do yeast and sourdough fermentation work in dough?","kind":"provenance"},{"text":"Which sources are cited?","kind":"provenance"}]}]}]},{"id":"make","name":"Make","description":"Making dough.","layers":[{"id":"technique","name":"Technique","description":"Technique.","findings":[{"id":"technique-finding","name":"Technique","description":"Technique.","questions":[{"text":"How is dough mixed, kneaded, proofed and shaped?","kind":"action"},{"text":"Which entry fits kneading?","kind":"action"}]}]},{"id":"safety","name":"Safety","description":"Safety.","findings":[{"id":"safety-finding","name":"Safety","description":"Safety.","questions":[{"text":"What are the risks of eating raw dough, and how is dough stored safely?","kind":"provenance"},{"text":"Which entry fits food safety?","kind":"action"}]}]}]},{"id":"context","name":"Context","description":"Regions and history.","layers":[{"id":"regions","name":"Regions","description":"Regional doughs.","findings":[{"id":"regions-finding","name":"Regions","description":"Regions.","questions":[{"text":"How do doughs differ across Asian, Mediterranean, Mesoamerican and European traditions?","kind":"provenance"},{"text":"Which entry fits the specific tradition?","kind":"action"}]}]},{"id":"history","name":"History","description":"History.","findings":[{"id":"history-finding","name":"History","description":"History.","questions":[{"text":"How did dough making develop from ancient flatbreads to leavened bread?","kind":"provenance"},{"text":"Which entry fits the history of bread?","kind":"action"}]}]}]}]},"agentConduct":{"may":["Describe doughs from many cuisines and how they are made in general terms.","Warn that raw dough, flour and eggs should not be eaten uncooked."],"mustNot":["Suggest eating raw dough or flour.","Misstate allergens such as wheat, eggs or nuts in a dough.","Confuse dough with batter or the finished product.","Present one culture's dough tradition as another's."],"requiresHuman":["Preparing food for people with coeliac disease or food allergies."]},"ethics":{"considerations":["Raw flour and eggs can carry bacteria that make people seriously ill.","Hidden allergens in dough products endanger people with allergies."],"affectedParties":["People who eat it","Children","People with allergies or coeliac disease"]},"owners":{"steward":"The person or business that prepares it; food safety authorities set the rules for sale.","roles":[],"masterSystems":[]},"relations":[{"target":"Q1726215","type":"parent","note":"registry parent class"},{"target":"Q21198046","type":"parent","note":"registry parent class"},{"target":"Q3955017","type":"parent","note":"registry parent class"},{"target":"Q5726634","type":"parent","note":"registry parent class"},{"target":"raw food","type":"related","note":"in registry terms"},{"target":"process material","type":"related","note":"in registry terms"},{"target":"intermediate good","type":"related","note":"in registry terms"},{"target":"batter","type":"related","note":"which is pourable"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.dough","Wikidata: Q178024 (https://www.wikidata.org/wiki/Q178024)"]},"properties":{"applicability":"required","items":["bread dough hydration: about 60-80 percent - of flour weight","gluten proteins: gliadin and glutenin list","bulk fermentation: about 1-3 hours - typical"]},"recognition":{"applicability":"required","items":["Malleable flour and water mixture","Bread dough, pastry dough, spring roll pastry, brik, masa","Batter is pourable; pastry is the baked product; masa is maize-based","A soft, kneadable mass of flour and liquid."]},"capabilities":{"applicability":"required","items":["explain kinds and science","relay ingredients and handling","describe regional doughs","distinguish related materials"]},"hazards":{"applicability":"required","items":["Raw dough illness from flour or eggs","Confusing dough with batter or finished products","Registry aliases naming products and a Soviet-era recipe name"]},"interfaces":{"applicability":"required","items":["Food safety rules for raw dough","Labelling rules for allergens such as gluten"]},"context":{"applicability":"required","items":["Making bread, pastry, noodles and dumplings.","bread doughs including sourdough and enriched doughs","pastry doughs such as shortcrust and puff","noodle and pasta doughs","dumpling and wrapper doughs including spring roll and brik sheets","maize doughs such as masa","regional doughs and named preparations"]}},"sources":[{"title":"Wikidata item Q178024: dough","url":"https://www.wikidata.org/wiki/Q178024","note":"identity and sense of the item"},{"title":"Wikipedia: Dough","url":"https://en.wikipedia.org/wiki/Dough","note":"general description of the item"}],"openQuestions":["Should bread dough, pastry and masa be separate primary entries?","How should baking science sources be linked?","The registry entry has merged aliases naming products and recipes; should they be split off?"],"resources":{"spec":"/models/things/publications/thing-q178024/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q178024/spec.json"],"providers":["Claude"],"researchStatus":"unreviewed","generatedAt":"2026-09-13T13:03:09Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:26+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}