| 摘要 |
There is disclosed a lower moisture, storage stable, crumb-structured, ready-to-eat cooked good having a quality equal to a shelf life at least 10% longer than a conventional comparable product, said cooked good being characterized in that it comprises:
a flour containing base batter mix, water, and at least 5% by weight of the cooked good product of a liquid edible polyhydric alcohol, said batter mix having a water activity level sufficiently low to provide a high quality long shelf life cooked food;
the water activity level (Aw) of said cooked good being equal to or less than .85;
the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than 4.8; and
the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than 3.95.
<??>Also disclosed is a method of making such a product. |
