MICROWAVABLE DOUGH FORMULATION AND PACKAGING THEREFOR

摘要

Discloses a ready-to-use, microwavable dough formulation comprising a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component. The weight ratio of the flour components (a)/(b) is greater than 2:1. The formulation further comprises sugar, water and a spread-controlling agent. The spread-controlling agent comprises a cellulose component, a pre-gelatinized starch, and a humectant. The spread-controlling agent components are in combined amount that: (i) the spread-controlling agent is effective to impart water retention to the dough formulation and (ii) the spread-controlling agent is at less than about 10% by weight so that spreading of the dough formulation during microwave baking is controlled. Further discloses method of microwave baking which comprises associating the disclosed dough formulation in contact with at least a portion of a susceptor material configured to provide optimal heat distribution during microwave baking of the dough. The method provides for controlled spreading of the dough formulation during microwave baking to achieve baking products.