Both yeast and chemical leavening systems can be employed when leavening baked products. While refrigerated and frozen dough have become a popular addition to product lines, the ability of yeast to sufficiently leaven dough is often weakened after freezing. To remedy this problem, Astaris LLC's (St. Louis) R&D team introduced the EZ Dough[tm] chemical leavening system, which can be used either in addition to (or as a replacement for) yeast, to provide a protected and predictable leavening method. This system incorporates Astaris' Levn-Lite[r] technology, a heat-activated leavener that prevents premature leavening.
Yeast is vulnerable to freezing conditions. Because chemical leavening agents do not contain living organisms, they can tolerate freeze/thaw conditions. This ensures that dough will consistently bake to peak volume, while providing ideal texture and structural strength.