Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G′ value of at least about 4,000 pascals, and a 80° C. G′ of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Abstract: The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.