Dough products comprising ethycellulose and exhibiting reduced oil migration

A cooked dough product consisting of:

• from about 40 wt. % to about 85 wt. % of flour;
• from about 10 wt. % to about 30 wt. % of total sugars;
• from about 10 wt. % to about 40 wt. % of total oil and fat;
• from about 0.25% to about 20% of ethyl cellulose;
• from about 1 wt. % to about 5 wt. % of a leavening composition;
• from about 5 wt. % to about 25 wt. % of added water;
• and
• optionally, one or more additives conventionally employed in doughs for baked goods.

A method of making a baked dough product comprising the steps of:

• preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of at least one of an oil and a fat, selecting an amount of ethyl cellulose between from about 2 wt. % to about 30 wt. %, based on the weight of the oil and/or fat in the product,
• adding the ethyl cellulose to the dough;
• and
• baking the dough at a temperature of at least about 140° C.