Dough-based food product and method of preparing

A food product comprising a packaged dough, the packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked, the packaged dough including a 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, the 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, and 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, wherein the dough has a salt content of less than 0.84% by weight.