Storage stable, ready-to-eat baked goods

Details Storage stable, ready-to-eat baked goods Storage stable, ready-to-eat baked goods

1982-06-14

1984-06-26

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Packaged or wrapped product

426128, 426549, 426510, 426325, 426331, A21D 1002, A21D 1300

Patent

active

044566255

ABSTRACT:
Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.

REFERENCES:
patent: 3914445 (1975-10-01), Pavey
patent: 4120984 (1978-10-01), Richardson
patent: 4353932 (1982-10-01), Bone

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