BAKED PRODUCTS WITH SHELF STABLE TEXTURE

摘要

Premixed unbaked dough preforms are disclosed as well as baked products produced therefrom and methods of making such preforms and products. The preforms contain not only typical dough ingredients which have a given texture when baked to an intermediate water activity level, but also a starch hydrolysate. The starch hydrolysate has a Dextrose Equivalent of about 42 or less and is present in the dough preform in an amount effective to impart a substantially harder shelf stable texture to the dough preform when baked to the intermediate water activity level. The baked products exhibit improved shelf-stability of texture.