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 has desirable viscoelastic properties and is shelf stable without being stored
in a container that is deoxygenated and/or hermetically sealed at freezing and
refrigeration temperatures. A scoopable dough includes flour, a protein supplement,
a shortening, a humectant, a leavening system having at, least portion of the leavening
system encapsulated, and water. The flour and water can be in a flour-to-water
ratio of between about 2:1 and about 1:1. A scoopable dough can also include a
texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent,
a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid,
and/or a binder of metal ions.
