The traditional strudel pastry dough is very elastic. The dough used is either Italian bread dough or pizza dough. It consists of pieces of soft baked dough sprinkled with cinnamon. Ethanol fermentation causes bread dough to rise. It is baked from a soft, white dough, with raisins, various nuts and crystallised fruit. Quick breads also vary widely in the consistency of their dough or batter. It is used for kneading large quantities of dough. Doughnuts are a type of fried dough food. The egg yolk contributes proteins, fats, and emulsifiers to the dough. The corn dough is similar to a standard arepas dough. Methods of rolling the stuffed dough also differ. Spiral mixers are specialist tools for mixing dough. These are made of stone, crystal, metals, clay, rice, dough, etc. The Latinized "itrium" was used as a reference to a kind of boiled dough. Shortening is responsible for providing tenderness and aerating the dough.