Refrigerated, Chemically Leavened Doughs in Package, with Carbon Dioxide Atmosphere

摘要

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

主权项

1. A packaged refrigerated dough product comprising:
an unproofed, raw, chemically-leavenable non-developed dough composition, the dough composition including an encapsulated basic chemical leavening agent, an acidic chemical leavening agent, and glucose oxidase; and a package containing the dough composition and a carbon-dioxide-flushed headspace containing at least 90 percent carbon dioxide with a ratio of headspace volume to dough volume is less than or equal to 0.5 cubic centimeters per gram, wherein the packaged refrigerated dough product is capable of being stored for 40 days at 45 degrees Fahrenheit, during which storage the dough composition has a raw specific volume not greater than 1.7 cubic centimeters per gram.