DOUGH THAT BROWNS, RAISES AND FORMS A TENDER BREAD CRUST UNDER THE INFLUENCE OF MICROWAVE ENERGY

摘要

A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven. The product can include bread products including breads, rolls. The invention relates to a crust that can be combined with a topping or filling to form a baked product. In ome embodiment the dough comprises a yeast leavened mixture comprising a makor proportion of flour, 30 to 65 wt% water, 0.1 to 10wt% of a food grade emulsifier, 1 to 15 wt% of a cheese and 4 to 15 wt% of a fat, the percentages based on flour content. In another embodiment the dough comprises a yeast leavened mixture comprising a major proportion of flour, an effective amount of a chemical leavening agent, 30 to 65 wt% water, 5 to 52 wt% of a fiber, a soluble fiber, or natural gum and 4 to 15 wt% of a fat, the percentages based on flour content.