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It varies a LOT, depending on the composition and the amount of rising that has occurred. A sweet dough is a lot more dense, because sugar is heavy. A whole wheat bread dough is less dense because wheat bran is light. Pie dough contains a lot of lard, which isn't too dense, but it doesn't have any leavening, so it has no air pockets.

You'll need to conduct some experiments with the particular recipe you have in mind, and the degree of rising you achieve in order to get the answer you want.

You might want to look at the Pillsbury refrigerated doughs in the supermarket. With the dough contained in a fixed diameter tube of fixed length, and the weight printed on the label you could determine the density as the product as sold, but the minute you thwack the tube, it immdiately explodes into greater volume and lower density.

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12y ago

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