Chemical leavener system comprising acidulant precursors

A dough comprising flour, gluten, water, a chemical leavener system comprising an acidulant precursor and an alkaline carbonate, and an enzyme for hydrolyzing the acidulant precursor, wherein the majority of carbon dioxide gas provided by said chemical leavener system is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of said acidulant precursor.

A batter comprising comprising flour, gluten, water, a chemical leavener system comprising an acidulant precursor and an alkaline carbonate, and an enzyme for hydrolyzing the acidulant precursor, wherein the majority of carbon dioxide gas provided by said chemical leavener system is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of said acidulant precursor.

A method of preparing a dough or batter product comprising the steps of combining flour, gluten, water, a chemical leavener system comprising an acidulant precursor and an alkaline carbonate, and an enzyme for hydrolyzing the acidulant precursor, wherein the majority of carbon dioxide gas provided by said chemical leavener system when used in said dough or batter is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of said acidulant precursor.

A method of reducing the proofing time of a flour-containing dough or batter product comprising adding an acidulant precursor when preparing the dough or batter product in an amount effective sufficient to reduce the proofing time of the product as compared to a like product not containing added acidulant precursor.

A method of reducing the mixing time of a flour-containing dough comprising adding an acidulant precursor when preparing the dough in an amount effective sufficient to reduce the mixing time of the dough as compared to a like product not containing added acidulant precursor.