Controlling the texture of microwave brownies

Details Controlling the texture of microwave brownies Controlling the texture of microwave brownies

1988-09-26

1990-07-10

Penland, R. B.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426552, A21D 138

Patent

active

049405950

ABSTRACT:
The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.

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