Microwave baking additive
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United States of America Patent
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app pub date -
Jun 13, 2003
filing date -
Jan 3, 2001
priority date (Note) -
Abandoned
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Abstract
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. The present invention further includes transforming a frozen bakery dough into a fresh-baked, microwavable, yeast-leavened bakery product.
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