Abstract: Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening properties.

Abstract: A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×108 cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1° C. to 7° C. and a final pH of 3.8 to 4.5.