as used herein the term “ dough ” refers to an article that is produced or manufactured which is in a non - baked condition and requires some further thermal processing such as baking , cooking or frying to change the properties of the dough such that is suitable for consumption . as used throughout the specification , “ dough ” can refer to any of a variety of dough types such as , for example , developed dough and undeveloped dough was well as a variety of dough products such as , for example , biscuits , rolls , bread , bread sticks , cookies , croissants , pizza crust and pie crust . as illustrated in fig1 , a dough container 100 can comprise a cylindrical body 102 having a first end 104 a and a second end 104 b . with respect to the use of the terms “ first ” and “ second ” in regard to dough container 100 , such terms are used to merely distinguish the opposed ends and do not signify any order relative to construction or opening of dough container 100 . cylindrical body 102 can comprise a multi - layer composite material 106 having an inner layer 108 , a core layer 110 and an exterior layer 112 as depicted in fig2 . multi - layer composition material 106 can be wrapped around a mandrel to form the cylindrical body 102 , wherein the size of the mandrel determines the diameter of the cylindrical body 102 . in use , cylindrical body 102 is enclosed with a first end cap 114 a and a second end cap 114 b . first end cap 114 a and second end cap 114 b can comprise suitable materials of construction including metals such as , for example , aluminum and steel , plastics such as , for example , polyethylene as well as paper based materials . additional details relating to the fabrication of a container such as dough container 100 can be found in u . s . pat . nos . 3 , 510 , 050 ; 4 , 073 , 950 ; 4 , 093 , 073 ; 4 , 919 , 949 ; 5 , 314 , 702 ; 5 , 326 , 023 ; and 5 , 749 , 460 , all of which are assigned to the pillsbury company and general mills , inc ., of minneapolis , minn . generally , dough container 100 is used to package a dough product 116 such as , for example , biscuits , pizza crust and rolls . dough product 116 can comprise developed , underdeveloped , or undeveloped dough products as well as chemically leavened or yeast leavened dough products . when preparing dough product 116 , a first step can include forming a flat dough sheet 118 using high - volume processing and mixing equipment . depending upon the configuration of dough product 116 , flat dough sheet 118 can be cut and / or perforated to define individual dough units 120 such as , for example , biscuits and croissants , within the flat dough sheet 118 . in some embodiments , the individual dough units 120 will be rolled or otherwise cut so as to fit within dough container 100 . dough formulations , and the ingredients they contain , can differ depending on the finished product that is obtained from the dough . however , most dough generally have a number of ingredients in common and examples of some such common ingredients are described and illustrated in more detail below . dough as described and referenced herein generally contains a grain constituent that contributes to the structure of the dough . different grain constituents lend different texture , taste and appearance to a baked good . flour is the most commonly used grain constituent in baked goods , and in most baked foods is the primary ingredient . suitable flours include hard wheat flour , soft wheat flour , corn flour , high amylose flour , low amylose flour , and the like . for example , a dough product made with a hard wheat flour will have a more coarse texture than a dough made with a soft wheat flour due to the presence of a higher amount of gluten in hard wheat flour . bread flours are primarily milled from hard red winter or spring wheat . generally these flours have a protein content of about 11 . 0 - 12 . 5 %. certain baked products may require stronger bread flours with about 1 - 2 % higher protein content . in bread making , flour may comprise up to about 95 weight percent of the dry ingredients . in bread , when the flour comes in contact with water , and the ingredients are mixed , the gluten protein fraction forms elastic , gas - retaining films . dough compositions can be caused to expand ( leaven ) by any leavening mechanism , such as by one or more of the effects of : entrapped gas such as entrapped carbon dioxide , entrapped oxygen , or both ; a laminated dough structure ; by action of chemical leavening agents ; or by action of a biological agent such as a yeast . thus , a leavening agent may be an entrapped gas such as layers or cells ( bubbles ) that contain carbon dioxide , water vapor , or oxygen , etc . ; any type of yeast ( e . g ., cake yeast , cream yeast , dry yeast , etc . ); or a chemical leavening system , e . g ., containing a basic chemical leavening agent and an acidic chemical leavening agent that react to form a leavening gas such as carbon dioxide . examples of acidic chemical leavening agents are generally known in the dough and bread - making arts , with examples including sodium aluminum phosphate ( salp ), sodium acid pyrophosphate ( sapp ), monosodium phosphate , monocalcium phosphate monohydrate ( mcp ), anhydrous monocalcium phosphate ( amcp ), dicalcium phosphate dihydrate ( dcpd ), glucono - delta - lactone ( gdl ), as well as a variety of others . optionally , an acidic chemical leavening agent for use in accordance with the present disclosure can be encapsulated . examples of basic chemical leavening agents include many that are generally known in the dough and baking arts , such as soda , i . e ., sodium bicarbonate ( nahco 3 ), potassium bicarbonate ( khco 3 ), ammonium bicarbonate ( nh 4 hco 3 ), etc . a basic chemical leavening agent may also be encapsulated , if desired . the evolution of carbon dioxide essentially follows the stoichiometry of typical acid - base reactions . the amount of leavening base present determines the amount of carbon dioxide evolved , whereas the type of leavening acid affects the speed at which the carbon dioxide is liberated . the amount of leavening base used in combination with the leavening acid can be balanced such that a minimum of unchanged reactants remain in the finished product . an excess amount of leavening base can impart a bitter flavor to the final product , while excess leavening acid can make the baked product tart . yeast is also utilized for leavening baked goods , and is often preferred because of the desirable flavor it imparts to the dough . baker &# 39 ; s yeast is generally supplied in three forms : yeast cream , a thick suspension with about 17 % solids ; a moist press cake with about 30 % solids ; and an active dry yeast , with about 93 to 98 % solids . generally , active dry yeasts of acceptable quality have been available for some time , and recently instant active dry yeast has also been available for commercial use . the quantity of yeast added to dough is directly related to the time required for fermentation , and the form of the yeast utilized . generally , most bread doughs are made with from about 2 to 3 % fresh compressed yeast , based on the amount of flour . suitable dough as used herein can also constitute additional ingredients . some such additional ingredients can be used to modify the texture of dough . texture modifying agents can improve many properties of the dough , such as viscoelastic properties , plasticity , or dough development . examples of texture modifying agents include fats , emulsifiers , hydrocolloids , and the like . shortening helps to improve the volume , grain and texture of the final product . shortening also has a tenderizing effect and improves overall palatability and flavor of a baked good . either natural shortenings , animal or vegetable , or synthetic shortenings can be used . generally , shortening is comprised of triglycerides , fats and fatty oils made predominantly of triesters of glycerol with fatty acids . fats and fatty oils useful in producing shortening include cotton seed oil , ground nut oil , soybean oil , sunflower oil , rapeseed oil , sesame oil , olive oil , corn oil , safflower oil , palm oil , palm kernel oil , coconut oil , or combinations thereof . emulsifiers include nonionic , anionic , and / or cationic surfactants that can be used to influence the texture and homogeneity of a dough mixture , increase dough stability , improve eating quality , and prolong palatability . emulsifiers include compounds such as lecithin , mono - and diglycerides of fatty acids , propylene glycol mono - and diesters of fatty acids , glyceryl - lacto esters of fatty acids , and ethoxylated mono - and diglycerides . hydrocolloids are added to dough formulations to increase moisture content , and to improve viscoelastic properties of the dough and the crumb texture of the final product . hydrocolloids function both by stabilizing small air cells within the batter and by binding to moisture within the dough . hydrocolloids include compounds such as xanthan gum , guar gum , and locust bean gum . dough - developing agents can also be added to the system to increase dough viscosity , texture and plasticity . any number of agents known to those of skill in the art may be used including azodicarbonamide , diacetyl tartaric acid ester of mono - and diglycerides ( d . a . t . e . m .) and potassium sorbate . another example of a dough - developing additive is protase ™. protase ™ is a proprietary product containing enzymes and other dough conditioners . protase ™ is generally used to reduce mixing time and improve machinability . a double strength version , protase 2x ™, is commercially obtained from j . r . short milling co . ( chicago , ill .). dough conditioners are also examples of dough additives . one example of a dough conditioner is nubake ™, commercially available from ribus ( st . louis , mo .). another example of a dough conditioner is l - cysteine , commercially available from b . f . goodrich ( cincinnati , ohio ). dough can also frequently contain nutritional supplements such as vitamins , minerals and proteins , for example . examples of specific nutritional supplements include thiamin , riboflavin , niacin , iron , calcium , or mixtures thereof . dough can also include flavorings such as sweeteners , spices , and specific flavorings such as bread or butter flavoring . sweeteners include regular and high fructose corn syrup , sucrose ( cane or beet sugar ), and dextrose , for example . in addition to flavoring the baked good , sweeteners such as sugar can increase the moisture retention of a baked good , thereby increasing its tenderness . dough can also include preservatives and mold inhibitors such as sodium salts of propionic or sorbic acids , sodium diacetate , vinegar , monocalcium phosphate , lactic acid and mixtures thereof . representative methods for mixing dough can include but not be limited to a straight dough method , and a sponge and dough method . mixing details can therefore depend in part on the type of dough that is being mixed , and the method of mixing that is generally used with that type of dough . for example , some chemically leavened boughs require a two step process . methods can also incorporate varied mixing times . the time a dough is mixed using the presently contemplated methods can depend in part on the type of dough that is being mixed and the general process that is being used . generally , the step of combining the ingredients in the mixing system depends on the particular ingredients , the type of dough being mixed , the type of process being used , and the type of mixing system being used . one of skill in the art , having read this specification , could apply any of the many known processes and mixing systems , based on the ingredients used to accomplish this step ( ingredient combination ). as illustrated in fig5 , 6 and 7 , a flavorant 130 can be packaged within a barrier material 132 to form a flavor pouch such as , for example , a rectangular flavor pouch 134 , a square flavor pouch 136 , a round flavor pouch 138 or other suitable pouch shapes . flavorant 130 can comprise any suitable flavorant type including crystallized flavorants such as , for example , sugar or salt , powder type flavorants such as , for example , flour or spices or flowable flavorants such as , for example , icing and butter . generally , each flavor pouch comprises one or more portions of barrier material 132 enclosed at a seal 140 . seal 140 can be formed using a suitable method such as , for example , heat and / or adhesive sealing of adjacent portions of barrier material 132 . when sealed , the flavor pouch is capable of retaining its retention capabilities up to at least 35 psig . each flavor pouch preferably has a flavorant capacity between about 2 grams to about 35 grams of flavorant . barrier material 132 generally comprises a high barrier material selected for its ability to prevent oxygen migration through the barrier material . in one preferred embodiment , barrier material 132 comprises a polymeric film containing a evoh barrier film . a representative barrier material 132 can include , for example , high density polyethylene ( hdpe ). alternatively , other materials can be used for barrier material 132 as long as the materials are suitable for food contact and have reduced oxygen permeability . in some embodiments , barrier material 132 can have an oxygen permeability of less than about 0 . 3 cc of o 2 per 100 in 2 of material at 73 ° f . ( 22 . 8 ° c .) and 0 % relative humidity . another representative barrier material 132 can comprise a metallized polyethylene terephthalate ( pet ) structure having an oxygen permeability of less than about 0 . 1 cc of o 2 per 100 in 2 of material at 73 ° f . ( 22 . 8 ° c .) and 0 % relative humidity . in contrast to prior art canned dough products in which flavorants are packaged within cups or separated from dough by separators , the previously described flavor pouches are configured to be placed into direct contact with dough inside the dough container 100 . as illustrated in fig8 , rectangular flavor pouch 134 pouch can be positioned directly between a rolled dough sheet 140 and the inner layer 108 of cylindrical body 102 to form a canned dough product 144 . alternatively , round flavor pouch 138 can be positioned at either of first end 104 a or second end 104 b such that the round flavor pouch 138 is directly between a rolled dough intermediate 146 and either first end cap 114 a or second end cap 114 b to form a canned dough product 148 as illustrated in fig9 . in yet another embodiment , square flavor pouch 136 can be rolled within flat dough sheet 118 as it rolled for placement within dough container 100 such that the square flavor pouch 136 is surrounded by adjacent layers of rolled dough sheet 140 to form a canned dough product 150 . as will be understood by one of skill in the art , the different flavor pouch shapes can be used in the differing locations within the dough container 100 as presently disclosed and are not intended to be limited strictly to the configurations illustrated in fig8 , 9 and 10 . in addition , an embodiment of a canned dough product can comprise two or more flavor pouches , either of the same or different shaped configurations within a single dough container 100 . in order to confirm the feasibility of placing flavor pouches in direct contact with dough products within a can , a battery of testing was performed . this testing including simulated pressure testing and shelf life testing for representative canned dough products including canned bread dough and canned biscuit dough . a number of variables were introduced in the testing including can diameter , pouch placement , pouch shape and pouch volume . with respect to can diameter , data was collect for two sizes representing ranges spanning a minimum can diameter ( 1 . 75 inches ) and a maximum can diameter ( 2 . 875 inches ) for presently available canned products . for pouch placement , a variety of pouch locations were tested including positioned at the top of the can , bottom of the can and rolled within the dough product . the pouch was a generally flat pouch having exterior perimeter seams so as to form either a square or rectangular shape . in varying the pouch volume , each pouch was filled with an amount of flavorant ranging from a minimum of 2 grams to a maximum of 35 grams . in a first test , pressures within a dough can were measured to determine if the presence of a flavor pouch in direct contact with pillsbury ® crusty french loaf ( cfl ) bread dough provided unfavorable internal pressures . a batch of cfl dough was prepared and packaged within dough cans having a 1 . 75 inch diameter to form a cfl canned dough product . generally , the cfl canned dough product is considered to be within specifications when an internal can pressure is from about 10 psig to about 35 psig over a 90 refrigerated shelf life . within each dough can , a flavor pouch filled with a crystallized flavorant was positioned in direct contact with the cfl dough , either between the cfl dough and the can or rolled within the cfl dough . each cfl canned dough product was allowed to sit for 24 hours at 70 ° f . ( 21 . 1 ° c .) to promote proofing of the cfl dough within the can and to simulate refrigerated proofing over a typical shelf - life of 90 days . results of the cfl canned dough product pressure simulation are summarized in table 1 below : as illustrated in table 1 , the presence of the flavor pouch in direct contact with the cfl dough did not have a negative effect on the can pressure . regardless of flavorant type , pouch size , pouch placement or pouch shape , the internal can pressures were within the generally accepted range for a satisfactory cfl canned dough product . after confirming that the use of flavor pouches in a cfl canned dough product can achieve satisfactory pressure results in simulated testing , additional testing was performed to confirm the results following extended periods of refrigerated storage . in addition to evaluating can pressure , other performance variables were observed including dough appearance , oil pooling , dough tearing and flavor pouch appearance . with respect to dough appearance , a visible examination of the cfl dough was especially directed to identifying the presence of “ grey dough ”, which , if grey dough is present provides an indication that oxygen from the flavor pouch has migrated from the flavor pouch into the cfl dough , or alternatively , that the flavor pouch has blocked venting channels located at the can end . one mechanism by which oxygen can migrate from the flavor pouch is that as the cfl dough proofs during refrigerated storage , the levels of co 2 within the cfl canned dough product increase such that the co 2 and oxygen equilibrate within the cfl canned dough product . in a first extending shelf - life test , flavor pouches were constructed using hdpe ( high density polyethylene ). within each pouch , varying amounts of sea salt were enclosed and sealed . a batch of cfl dough was prepared and the cfl dough and flavor pouches were packaged within dough cans having a 1 . 75 inch diameter to form a cfl canned dough product . the cfl canned dough products were then placed into refrigerated storage . the cfl canned dough products were opened and inspected following two weeks of refrigerated storage . results of the two week testing cfl canned dough product including flavorant pouch formed from hdpe are summarized in table 2 below : as illustrated in table 2 , six of the seven cans had some amount of grey dough present when opened after two weeks of refrigerated storage . this provided evidence that the selection of pouch material is critical to the prevention of grey dough when the flavor pouch is packaged in direct contact with dough . in order to successfully position a flavor pouch in direct contact with the dough , the use of a high barrier film in forming the flavor pouch is necessary to prevent the migration of oxygen from inside the flavor pouch to the dough as well as from the dough to the pouch ingredients . in the next round of shelf - life testing , flavor pouches were constructed using a high barrier film . within each pouch , varying amounts of sea salt or crystal light were enclosed and sealed . pouches were constructed in either square or rectangular configurations . a batch of cfl dough was prepared and the cfl dough and flavor pouches were packaged within dough cans having a 1 . 75 inch diameter to form a cfl canned dough product . the cfl canned dough products were then placed into refrigerated storage . after twenty days , each cfl canned dough product was opened and the cfl dough was inspected for the presence of grey dough . results of the twenty day shelf - life test for the cfl canned dough product including a flavor pouch with a high barrier material are summarized in table 3 below : as illustrated in table 3 , use of a high barrier film in constructing the flavor pouch successfully eliminated the presence of grey dough in the cfl canned dough product after twenty day of refrigerated storage regardless of flavorant type , flavorant amount , pouch shape or pouch placement within the can . concurrently with the 20 - day shelf life testing discussed with respect to table 3 above , additional cfl canned dough products having flavor pouches constructed of a high barrier material were placed into refrigerated storage for 41 days and 100 days respectively . the results of the 41 day testing are contained in table 4 below with the 100 day results being summarized in table 5 below . with respect to the results summarized in tables 3 , 4 and 5 , the cfl canned dough products including dough formulation and flavor pouch construction were the same for each test with the only variable being refrigerated storage length . * 2 of 3 samples included grey dough adjacent the flavor pouch . it is believed that this is a result of errors during the formation of the flavor pouch and packaging of the cfl canned dough product . with the exception of can 4 in the 41 day testing as contained in table 4 , which is believed to be an erroneous result , the use of a high barrier film in constructing the flavor pouch successfully eliminated the presence of grey dough in the cfl canned dough product after 41 and 100 days of refrigerated storage regardless of flavorant type , flavorant amount , pouch shape or pouch placement within the can . at the same time that the cfl canned dough products were tested , similar testing was undertaken using pillsbury ® grands ® buttermilk biscuit ( gbb ) dough . as discussed previously with respect to the cfl dough , pressures within a gbb canned dough product were simulated and measured to determine if the presence of a flavor pouch in direct contact with gbb dough would provide acceptable internal pressures . aside from testing a different dough , one significant difference with the gbb canned dough product is the use of a larger , 2 . 875 inch diameter can in forming the gbb canned dough product . generally , the gbb canned dough product is considered to be within specifications when an internal can pressure is from about 10 psig to about 25 psig over a 90 day refrigerated shelf life . within each dough can , a flavor pouch filled with a crystallized flavorant was positioned in direct contact with the gbb dough , either between the gbb dough and the can or rolled within the gbb dough . each gbb canned dough product was allowed to sit for 24 hours at 70 ° f . to promote proofing of the gbb dough within the can and to simulate refrigerated proofing over a typical shelf - life of 90 days . results of the gbb canned dough product pressure simulation are summarized in table 6 below : as illustrated in table 6 , the presence of the flavor pouch in direct contact with the gbb dough did not have a negative effect on the can pressure . regardless of flavorant type , pouch size , pouch placement or pouch shape , the internal can pressures were within the generally accepted range for a satisfactory gbb canned dough product . following confirmation that the use of flavor pouches in a gbb canned dough product can achieve satisfactory pressure results in simulated testing , additional shelf - life testing was performed to confirm the results following extended periods of refrigerated storage . gbb canned dough products were prepared , placed into refrigerated storage and evaluated at intervals of 20 days , 41 days and 100 days with the results being summarized in tables 7 , 8 and 9 below . flavor pouches were constructed using the same , high barrier film used with the cfl canned dough testing previously discussed with respect to tables 3 , 4 and 5 . in preparing the gbb canned dough products , varying amounts of sea salt or crystal light were enclosed and sealed within the flavor pouches . pouches were constructed in either square or rectangular configurations . a common batch of gbb dough was prepared and the gbb dough and flavor pouches were packaged within dough cans having a 2 . 875 inch diameter to form a gbb canned dough product . the gbb canned dough products were then placed into refrigerated storage . results of the 20 day shelf - life testing are summarized in table 7 . results for the 41 day shelf - life testing are contained in table 8 . results for the 100 day shelf - life testing are summarized in table 9 . as illustrated in table 7 , use of a high barrier film in constructing the flavor pouch successfully eliminated the presence of grey dough in the cfl canned dough product after twenty days of refrigerated storage regardless of flavorant type , flavorant amount , pouch shape or pouch placement within the can . as illustrated in table 8 , use of a high barrier film in constructing the flavor pouch successfully eliminated the presence of grey dough in the cfl canned dough product after 41 days of refrigerated storage regardless of flavorant type , flavorant amount , pouch shape or pouch placement within the can . as illustrated in table 9 , use of a high barrier film in constructing the flavor pouch successfully eliminated the presence of grey dough in the cfl canned dough product after 100 days of refrigerated storage regardless of flavorant type , flavorant amount , pouch shape or pouch placement within the can . while the invention has been described in connection with what is presently considered to be the most practical and preferred embodiments , it will be apparent to those of ordinary skill in the art that the invention is not to be limited to the disclosed embodiments . it will be readily apparent to those of ordinary skill in the art that many modifications and equivalent arrangements can be made thereof without departing from the spirit and scope of the present disclosure , such scope to be accorded the broadest interpretation of the appended claims so as to encompass all equivalent structures and products .
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 .