DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH HAVING A LOW, HIGH-TEMPERATURE VISCOSITY

摘要

Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety' dough or bread product, also optionally having freezer-to-oven baking properties.