Microwaveable baked goods
AssigneeKraft General Foods, Inc.
InventorsStuart A. Cochran, David A. Cin, Susan K. Veach
Life of this patent
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Abstract
The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.
Claims14
A baked good which will have improved palatability upon microwave heating, the improvement comprising the addition of protein modifier to the dough used to produce the baked good, said protein modifier being added at a level which will provide an amount free sulfhydryl group equivalent to 180-400ppm (flour basis) of L-cysteine and effective to reduce deterioration in the palatability of the baked good upon microwave heating.
A process for making improved, yeast-leavened, baked goods which will have improved palatability upon microwave heating comprising the step of:
- (a) formulating a dough containing flour water, yeast and protein modifier, said protein modifier being added at a level which will provide an amount of sulphydryl groups equivalent to 180-400 ppm (flour basis) of L-cysteine and effective to reduce deterioration in the palatability of the baked goods upon microwave heating;
- (b) fermenting the yeast contained in the dough formulation;
- thereafter
- (c) dividing, molding and proofing the resulting dough pieces;
- and thereafter
- (d) baking the proofed dough pieces
Dependencies are inferred from the claim text.