Refrigerated dough and method of manufacture

A method of making a fresh dough which is at least partially chemically leavened, said method including:

• forming a dough mass including flour, shortening, water and chemical leaveners including a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and wherein said dough is sheeted and after sheeting at least one of the group of leavening acid, leavening base and water is substantially isolated from the remainder of the group wherein at least one of the leavening acid and leavening base in the range of between about 40% and about 85% is unreacted at completion of sheeting and packing the thus sheeted dough mass in a container for storage.

A fresh dough product which is contained in a container for storage and is at least partially chemically leavened, said dough comprising flour, shortening, water and chemical leaveners including a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and wherein at least one of the group of leavening acid, leavening base and water is substantially isolated from the remainder of the group wherein at least one of the leavening acid and leavening base in the range of between about 40% and about 85% is unreacted at completion of sheeting.

An improved sheeted fresh dough product which is contained in a container for storage and is at least partially chemically leavened, said dough product containing flour, shortening, water and chemical leaveners in amounts sufficient to form a dough mass, said improvement comprising:

• said dough has alternating layers of shortening and flour/water matrix;
• and said chemical leaveners include a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and at least one of the group of leavening acid, leavening base and water is substantially isolated from the remainder of the group wherein at completion of sheeting the dough about 40% to about 85% of at least one of the said leavening base and leavening acid is unreacted.

A method of producing a fresh dough product which is at least partially chemically leavened where in said method includes:

• forming a dough mass including flour, shortening, water and chemical leavener including a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and wherein at least one of the group of water, leavening acid and leavening base being substantially isolated from the remainder of the group wherein at least one of the leavening acid and leavening base is unreacted in the range of between about 40% and about 85% after sheeting of the dough is completed of;
• laminating the dough by forming alternating layers of shortening and flour/water matrix and
• placing the thus laminated dough in a container for storage.

A method of producing a fresh dough product which is at least partially chemically leavened wherein said method includes:

• forming a dough mass including flour, shortening, water and chemical leaveners including a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and at least one of the group of water, leavening acid and leavening base being substantially isolated from the remainder of the group whereby upon completion of sheeting about 40% to about 85% of at least one of the leavening acid and leavening base is unreacted, said forming includes mixing at least one of the leavening acid and leavening base into shortening prior to mixing the thus mixed shortening with flour and water and terminating the mixing of the thus mixed shortening with the flour and water such that at least one of the leavening acid and leavening base mixed with the shortening is substantially isolated from the water and placing the thus formed dough mass in a container for storage.

A method of producing a fresh dough product which is at least partially chemically leavened wherein said method includes:

• forming a dough mass including flour, shortening, water and chemical leavener including a leavening base and a leavening acid wherein leavening gas is produced by reaction of the chemical leaveners in the presence of water and at least one of the group water, leavening acid and leavening base being substantially isolated from the remainder of the group whereby upon completion of sheeting about 40% to about 85% of at least one of the leavening acid and leavening base is unreacted, said at least one of the leavening acid and leavening base is sprinkled onto a surface of the dough mass prior to placing dough into a container.

A fresh dough product contained in a pressurized container above about 5 psig and stored at a temperature of less than about 40.degree. F., said product is at least partially chemically leavened and includes flour, shortening, water and chemical leaveners including a leavening base and a leavening acid of which at least a majority is GDL, wherein during sheeting and upon placing the dough in the container leavening gas is produced by reaction of the chemical leaveners.