chemical leavening system or yeast based leavening system optionally the present dough based food items may comprise additional flavorant components inclusions and or nutritive enhancers flavorants may be any of those known in the art and may include vanilla malt extract honey cheese cheese powder yeasts spices paprika garlic herbs flavors fruit flavors chocolate etc inclusions may be any of those known in the art and may include oats nutmeats seeds candy pieces fruit pieces etc nutritive enhancers may be any of those known in the art and may include vitamins minerals and fiber calcium carbonate may optionally be included as a dough conditioner or a source of calcium useful dietary fiber includes both soluble and insoluble fiber as well as sources generally known to contribute insoluble fiber such as soy fiber apple fiber corn bran wheat bran wheat fiber cocoa fiber bamboo fiber oat bran barley bran rye bran triticale bran cellulose pea fiber sugar beet fiber and peanut fiber sources generally known to contribute soluble fiber include but are not limited to fructo oligo saccharides inulin gum arabic gum ghatti guar gumpectins psyllium carrageenans xanthan tragacanth karaya locust bean gum agar and alginates other fibers include polysaccharides such as polydextrose and other complex sugar polymers or prebiotic fibers when fiber is used it may substitute for flour and preferably replaces 0 100 of.