The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour. For making conventional or full-fatted baked goods such as crackers, the calcium enriched doughs of the present invention contain effective emulsifying amounts of: a) at least one polyoxyethylene sorbitan fatty acid ester, preferably polysorbate 60, and b) at least one stearoyl lactylate, preferably sodium stearoyl lactylate. The reduced fat, low-fat, and no-fat calcium enriched doughs of the present invention most preferably additionally contain at least one lecithin. Other full-fat, reduced fat, low-fat, and no-fat baked goods may be fortified with calcium in accordance with the present invention include cookies, brownies, snacks, snack chips, bagel chips, Melba toast, pretzels, and the like.