DEIG

Deig is a term with multiple meanings in different languages and contexts. The most widely attested use is in Norwegian, where deig means dough—the raw mixture of flour and liquid used for making bread, buns, and pastries. Depending on regional recipes, deig may include ingredients such as yeast, salt, sugar, eggs, or fat, and is typically kneaded to develop gluten before baking.

Beyond its culinary sense, deig also appears as a surname in Nordic regions and can occur as part of personal names in historical or genealogical records. The etymology and distribution of the surname vary by family line and are not uniformly documented in common reference sources.

In uppercase form, DEIG is encountered as an acronym in some organizational contexts. It may stand for department names, institutes, or working groups, but such usage is not standardized and the meaning of DEIG depends on the specific organization and language involved.