Abstract: The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and contains unreacted chemical leavening agents remaining therein. By baking the frozen pie dough product even in a short time in a high-power oven after freezing, it is possible to give a product which is in a stable and well-risen state with a layered texture, can be easily baked and has a crispy texture.

Abstract: There is disclosed a fresh dough contained in a container for storage and chemically leavened in the container which has a specific structure derived from a laminated structure constituted by a first plurality of layers each containing a leavening base but containing no leavening acid, a second plurality of layers each containing a leavening acid but containing no leavening base, and a third plurality of layers each containing neither leavening acid nor leavening base and disposed between the respective first layers and the respective second layers to prevent direct contact between said respective first layers and said respective second layers. There is also disclosed a fresh dough contained in a container and chemically leavened in the container, which comprises gas cells and a matrix containing a gel dispersed uniformly therein.