| 摘要 |
A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200 DEG F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.
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