Dough-based food product and method of preparing

A method of producing a packaged dough having a shelf life of over a period of 8 weeks at 10° F. and formulated to produce a baked good when baked, wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough, with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough, the method comprising:

• a. mixing flour, water, and encapsulated or unencapsulated salt particles, wherein, with unencapsulated salt particles, the unencapsulated salt particles have a dissolution rate of 120 seconds to 200 seconds and, with encapsulated salt particles, the encapsulated salt particles are salt particles encapsulated with a material in order to modify the dissolution rate of the salt particles to a dissolution rate of 120 seconds to 200 seconds, to form a dough having at least 10% of the salt particles being at least partially undissolved and having dissolved salt that is non-homogeneously distributed throughout the dough, wherein the dough has a salt content of less than 0.84% by weight;
• b. forming the dough into pieces;
• c. packaging the dough pieces;
• and
• d. storing the packaged dough pieces, including the at least partially undissolved and dissolved salt, in a frozen state.