dough stage

dough stage

a stage in the maturation of a cereal crop when the seeds are soft and immature but fully formed. This is the optimum time to convert the crop into hay or ensilage.
References in periodicals archive ?
The lower soil moisture thresholds for irrigation at different stages from tillering to soft dough stage are listed in Table 1.
Source: Regional Agricultural Cooperative Vale do Itajai - CRAVIL / Rio do Sul / SC), fungicide efficiency, in this case was 70%, and Cd obtained from the damage function equation in table 1 for the soft dough stage in the season of 2012/13 (trial 1), R=1000 to 4.
The third important phase is milking stage when grain is formed and fourth and last important stage is dough stage when grain hardens and this stage comes some 125-130 days after sowing.
INGREDIENTS For the dough stage one: 30g tipo 00 flour 2 tsp dried yeast 60ml lukewarm water For the dough stage two: 200g tipo 00 flour, plus extra for dusting 1/2 tsp salt 120ml lukewarm water 1 tbsp milk 2 tbsp extra virgin olive oil, plus extra for greasing semolina, for the baking sheet For the topping: 200ml tomato passata 3 slices prosciutto di Parma, torn into strips 2 x 150g balls buffalo mozzarella, torn into pieces 150g Datterini or cherry tomatoes, cut in half 1 tbsp oregano leaves 75g pitted black olives, preferably Taggiasche 50ml extra virgin olive oil METHOD Preparation time: 1 hour, plus rising 1.
Sample sizes for all three sides were represented by four randomly selected plant rows at dough stage with each comprising 270 plants.
Gurgaon, India) in dough stage was positioned accurately over the dewaxed mould and then salt crystals were placed over it.
Wheat was harvested at three maturation stages: flowering (Mar 12, 2011), milk (Mar 31, 2011) and dough stage (Apr 13, 2011), respectively.
panicle initiation stage, flowering stage, milk stage and hard dough stage from 3 0 randomly selected plants/plot.
Kernels used for the filter selection were collected from ears that were wound-inoculated with Aspergillus flavus in the late milk to early dough stage of kernel maturity.
At the dough stage, the LDM in Clusters 3 and 4 was significantly higher than the LDM in Clusters 1 and 2.
For the dough stage, the sponge is further mixed with water, sugar, nonfat dry milk, shortening, salt, and the remaining flour.
The dough stage contained the remaining 30% HRSW flour.