| abstract |
In a preferred mode, the invention comprises a leavened dough composition comprising flour, a protein source, a leavener, and a processing adjuvant. Preferably, the protein source is a cereal protein such as gluten. The invention also comprises a method of increasing specific volume in a baked product by removing the water in said dough composition and introducing a processing adjuvant wherein the ratio of (a) water concentration removed to (b) the processing adjuvant concentration introduced ranges from about 0.25 to 1. The invention also comprises a baked product resulting from the method of the invention. |