Teigware

Teigware is a broad category of edible products whose primary structural medium is dough—a mixture of flour or other starches with water or other liquids, often enriched with fat, eggs, or dairy. Typical Teigware undergoes shaping before being subjected to heat, by baking, boiling, steaming, or frying. It encompasses a wide range of textures and flavors, from crusty breads to delicate pastries and chewy noodles.

Common ingredients include wheat flour as the base, but rye, corn, rice, and gluten-free alternatives are also used. Additives such as salt, sugar, leavening agents, and flavorings are variable. Doughs may rest to hydrate gluten, develop aroma, or relax before shaping. Shaping methods include rolling, extrusion, wrapping, or hand-forming; cooking methods include boiling for pasta, baking for bread and pastries, frying for doughnuts or fried dumplings, and steaming for dumplings.

Major subcategories include bread and flatbreads, pastries and cookies, pasta and noodles, dumplings and gnocchi, and crackers or biscuits. Regional varieties reflect local grains, techniques, and culinary traditions. The dough-based approach underpins many national cuisines and allows for a wide array of textures, from light and airy to dense and chewy.

Evidence of dough-based foods dates back thousands of years across Eurasia and the Middle East. In Europe, wheat-based breads and pastries became household staples, while Asia developed diverse noodle and steamed dumpling traditions. The concept of Teigware emphasizes the reliance on dough as a primary medium rather than a finished product alone.

From a nutritional standpoint, Teigware provides carbohydrates with varying protein levels depending on flour, and may include fats and fiber. Gluten content is a consideration for some populations, and dietary needs drive the use of alternative flours. Storage and safety vary with the product, from dried and frozen items to freshly baked goods. Today, production ranges from artisanal craft to industrial scale, with innovations in fermentation, alternative flours, and extrusion technology.