A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. A method for preparing a chemically-leavened packaged or canned dough product by combining a chemical leavening agent and a regulating agent with the dough ingredients； placing the dough in a package； and allowing the leavening agent and regulating agent to react in the dough to generate a gas to expand the dough to substantially fill the package.
