Patent ID: 6436458
Filing Date: 2002-08-20
Classification: A21D

Abstract:
A scoopable dough comprising:(i) flour, the flour being present in an amount effective for providing structure to the dough; (ii) a protein supplement, the protein supplement being present in an amount effective for providing structure to the dough; (iii) a shortening, the shortening being present in an amount effective for providing desirable physical texture to the dough; (iv) a humectant, the humectant being present in an amount effective for providing an Aw of less than about 0.97; (v) a leavening system comprising a leavening agent and a complementary leavening agent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (vi) water, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1: 1, wherein the dough is shelf stable without storage without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures.