The term 'MASS OF DOUGH' can be summarized as a mixture of flour, water, and other ingredients that is kneaded together to form a dough. The dough is then left to rise, which is facilitated by the addition of a leavening agent such as yeast or baking powder. The leavening agent helps the dough to expand and become light and fluffy. This process is known as fermentation and is essential for creating a variety of baked goods.