Phosphate based leavening agents in dough crystallize which leads consumer rejection of these goods.

Uneven coloration and glass-like appearance due to the presence of phosphate based agents leads to rejection of baked dough products.

Canned dough is frozen below 0 deg C but above -6 deg C which is its freezing point.

Proofing is making the dough water proof. Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C that is the temperature from where phosphate agents affect the dough to temperatures they don’t affect the dough.

Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.

The dough, in refrigerated dough making is stacked and packed in dough tight container not air tight container so that the carbon dioxide escapes from it till the dough reaches and blocks the gas outlets.

The disc shaped dough is dusted with rice flour to reduce its stickiness and prevent them from sticking together.

Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that phosphate dodecahydrate is formed that prevents baked products from appearing glass-like.

All of the above mentioned are steps in making a dough.

Storage life of soft baked products is generally lesser than a week. Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.