Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.

 
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< Dough Compositions and related methods, involving high-gluten content

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> Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers

> Puffed cheese product and process for making same
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