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Abstract

A refrigerated dough system including a dough product contained in a package is described. The dough product includes an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The pressurization leavening acid may be a calcium-based leavening acid. This refrigerated dough system makes it possible to achieve or exceed the critical rate of gas evolution for a particular product while improving the nutritional properties of the product. Also described is a method of making a refrigerated dough product. This method involves making a dough from ingredients including an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The dough is placed within a package, which is sealed from within by action of the expansion leavening acid and the base. Pressure is then generated inside the package by action of the pressurization leavening acid and the base.

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First Claim