ترجمة وتحليل الكلمات عن طريق الذكاء الاصطناعي ChatGPT
في هذه الصفحة يمكنك الحصول على تحليل مفصل لكلمة أو عبارة باستخدام أفضل تقنيات الذكاء الاصطناعي المتوفرة اليوم:
- كيف يتم استخدام الكلمة في اللغة
- تردد الكلمة
- ما إذا كانت الكلمة تستخدم في كثير من الأحيان في اللغة المنطوقة أو المكتوبة
- خيارات الترجمة إلى الروسية أو الإسبانية، على التوالي
- أمثلة على استخدام الكلمة (عدة عبارات مع الترجمة)
- أصل الكلمة
doughy$22804$ - ترجمة إلى إيطالي
![A [[laminated dough]] prepared to make a flaky South Asian [[flatbread]] known as [[paratha]]](https://commons.wikimedia.org/wiki/Special:FilePath/Paratha Peda's.jpg?width=200 "A [[laminated dough]] prepared to make a flaky South Asian [[flatbread]] known as [[paratha]]")
![A statue of a servant [[kneading]] dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE](https://commons.wikimedia.org/wiki/Special:FilePath/Servant kneading dough, Egypt, Old Kingdom, 5th Dynasty, c. 2494-2345 BCE - Nelson-Atkins Museum of Art - DSC08067.JPG?width=200 "A statue of a servant [[kneading]] dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE")
![kneaded]]](https://commons.wikimedia.org/wiki/Special:FilePath/Cirdingis36.gif?width=200 "kneaded]]")
![proofing]]), for 40 minutes](https://commons.wikimedia.org/wiki/Special:FilePath/Breaddough2.jpg?width=200 "proofing]]), for 40 minutes")
تعريف
ويكيبيديا
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.
