Starch-based products for microwave cooking or heating

A method for producing a dough-based product having a desired degree of toughness, the method comprising the steps of:

• forming a dough comprising water, flour and a texturizing agent selected from the group consisting of surfactants, hydrogen bond-breakers, fast acting oxidants, enzymes, and disulfide-reductants, the texturizing agent being included in an amount sufficient to provide a degree of toughening of the edible product when subjected to microwave irradiation which is distinguishably less than the degree of toughening generated from a dough which is formed without the texturizing agent;
• preparing an uncooked product intermediate from said dough;
• storing said product intermediate in a sealed container at a temperature of less than about 5.degree. C.;
• removing said product intermediate from said container;
• and
• exposing said product intermediate to microwave irradiation for a time sufficient to cook said product intermediate to form a desired cooked edible product, said cooked edible product having at least about 15 weight percent total water.

A method for producing a dough-based product having a desired degree of firmness, the method comprising the steps of:

• forming a dough comprising water, flour and a texturizing agent selected from the group consisting of surfactants, hydrogen bond-breakers, fast acting oxidants, enzymes and disulfide reactants, the texturizing agent being included in an amount sufficient to provide a degree of toughening of the edible product when subjected to microwave irradiation which is distinguishably less than the degree of firming generated in an equivalent product which is formed from a dough without the texturizing agent;
• preparing an uncooked product intermediate from said dough;
• storing said product intermediate in a sealed container at a temperature of less than about 5.degree. C.;
• removing said product intermediate from said container;
• and
• exposing said product intermediate to microwave irradiation for a time sufficient to cook said product intermediate to form a desired cooked edible product, said cooked edible product having at least 15 weight percent total water.