General Mills, Inc.

Jalayne Martin

Victor T Huang

John G Graves

Jeffrey F Enz

Jean L Weber

Irina Braginsky

Leola Henry

Randy Hasse

Lisa Kopas-Lane

Cara Yarusso

The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20&#xb0; C. G' value of at least about 4,000 pascals, and a 80&#xb0; C. G&#x2032; of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Filled refrigerated dough

A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.

Method of preparing and using a scoopable dough product

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Roseville, MN, United States of America

Jalayne Martin