Patent ID: 8741369
Filing Date: 2014-06-03
Classification: A21D

Abstract:
1. A microwavable dough product comprising: about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough; about 0.05 weight percent to about 20 weight percent fiber, based on the weight of the dough; about 0.05 to about 20 weight percent functional surfactant, based upon the weight of the dough; and about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, the fiber having a water holding capacity of at least about 100 percent and the methylcellulose, fiber, functional surfactant and hydrocolloid being present in relative amounts effective to provide a microwaved baked bread product with a penetration firmness of 2000 grams of force or less at 15 minutes after microwaving the dough.