| 摘要 |
Shelf-stable, soft dough products having water activities of about 0.75 or less are produced by preparing a leavened dough; adding to the leavened dough at least one antifirming agent including an oligosaccharide, a monoglyceride ester and maltodextrin and/or corn syrup solids; forming the dough; and cooking the formed dough.
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