Starch-based products for microwave cooking or heating

摘要

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.