Abstract: A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredient pouch can be configured for placement proximate an end cap or between adjacent dough units or alternatively, for placement between adjacent layers of a rolled dough unit. The ingredient pouch is constructed to survive long-term exposure to positive pressures up to about 60 psig without imparting negative characteristics to the dough.

Abstract: The use of PSG for the in vitro maturation of mammalian oocytes is described. The in vitro matured oocytes may be used for in vitro fertilization protocols.

Abstract: The use of IL-17 for the in vitro maturation of mammalian oocytes is described. The in vitro matured oocytes may be used for in vitro fertilization protocols.

Abstract: Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.