METHOD FOR REDUCING MOLD IN LOWER WATER ACTIVITY BAKED FOOD PRODUCTS
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United States of America Patent
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Feb 11, 2016
app pub date -
Mar 13, 2014
filing date -
Mar 15, 2013
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Abstract
In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold-free shelf life, including baking a lower water activity baked food product, and applying live yeast to the baked food product, wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus.
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