A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.

A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.