Abstract: A roll-style dough product presenting the taste and textural experience of traditional Texas Toast but in a convenient and appealing roll-type format. The roll-style dough product provides a consumer food product having a crust with a crisp, “fried-like” texture and a flavor component. The roll-style dough product can be provided in a variety of preparatory states including a fully baked product or a partially baked or par-baked product. The roll-style dough product can be provided as a raw dough product, a frozen dough product or a refrigerated dough product. The roll-style dough product can be presented in a sectioned or pull-apart configuration. The invention further relates to a process for preparing a roll-style dough product having the textural and taste characteristics associated with Texas Toast. The invention further relates to a refrigerator-to-oven baking kit for preparing roll-style dough products having the textural and taste characteristics of Texas Toast.

Abstract: The present invention relates to dough intermediates that yield enhanced organoleptic attributes as well as aesthetic features upon subjecting the dough intermediate to a finishing step. The beneficial features of the present invention are obtained through the creation of a partially sealed layer on the surface of the dough intermediate. The sealing of the intermediate allows for increased expansion through the mixing and proofing stages by increasing fluidity of the dough intermediate and restricting dehydration at the surface and as such contributes to yield improvement better shape definition.