| 摘要 |
A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss. |
