Scoopable dough and products resulting therefrom

A scoopable dough comprising

• (i) flour in an amount of between about 30 weight percent and about 51 weight percent;
• (ii) a protein supplement in an amount of between about 0.5 weight percent and about 4 weight percent;
• (iii) a shortening in an amount of between about 5 weight percent and about 28 weight percent;
• (iv) a humectant in an amount of between about 2 weight percent and about 15 weight percent, the humectant being present in an amount effective for providing an Aw less than about 0.97;
• (v) a leavening system in an amount of between about 1 weight percent and about 5 weight percent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough;
• and
• (vi) water, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1,
• wherein the dough is shelf stable without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures.

A scoopable dough that is shelf stable without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures, the dough being prepared by a method comprising:

• (i) blending dry ingredients to form a mixture of dry ingredients, the dry ingredient comprising:
• flour in an amount of between about 30 weight percent and about 51 weight percent;
• a protein supplement in an amount of between about 0.5 weight percent and about 4 weight percent;
• a shortening in an amount of between about 5 weight percent and about 28 weight percent;
• a humectant in an amount of between about 2 weight percent and about 15 weight percent, the humectant being present in an amount effective for providing an Aw less than about 0.97;
• and
• a leavening system in an amount of between about 1 weight percent and about 5 weight percent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough;
• and
• (ii) mixing water with the mixture of dry ingredient under low shear and low work input until the ingredients are substantially integrated to form a dough, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1,
• wherein the mixing step is maintained at a temperature of between about 45° F. and about 70° F.