Process for microwave browning uncooked baked goods foodstuffs

A process for producing a cooked edibly browned baked goods foodstuff consisting essentially of the steps of:

• (a) providing a particulate flowable flavoring powder consisting essentially of (A) separate individually, discretely encapsulated Maillard reaction reagents, said encapsulated Maillard reaction reagent being:
• (i) at least one encapsulated sugar optionally admixed with at least one Maillard reaction promoter;
• (ii) at least one encapsulated amino acid;
• and optionally;
• (iii) at least one encapsulated pH adjustment agent;
• and, optionally, (B), at least one Maillard reaction promoter;
• (b) providing an uncooked baked goods foodstuff containing more than 50% of water having an outer uncooked foodstuff surface;
• (c) placing in intimate contact with at least a major portion of said uncooked foodstuff surface a flavor augmenting, enhancing or imparting quantity of said particulate flowable flavoring powder thereby forming a flavoring powder-coated foodstuff surface;
• and
• (d) exposing the flavoring powder-coated foodstuff surface to microwave radiation for a predetermined controlled period of time;
• whereby the resulting product is caused to be edible as a foodstuff and the cooked, baked goods foodstuff surface is edibly browned.