Dough maturity
When dough stage at one calls cereal a state of maturity of the grain, in which this has already adopted the size of the later, mature grain, but is still doughy soft.
Dough maturity is preceded by milk maturity and it ends with flour maturity (which roughly corresponds to the matured state). During the ripening of the dough, mainly nutrients are stored in the grain, and the endosperm of the grain is formed from the sugars supplied by the plant . During the transition from milk to dough maturity, the color of the grain usually changes significantly, while the dough matures only gradually.