Abstract: A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3?, hydrogen phosphates (HPO4)2?, dihydrogen phosphates (H2PO4)?, diphosphates (P2O7)4? (pyrophosphates), metaphosphates [(PO3)22]n, tripolyphosphates (P3O10)5? or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10?3 cm3/g and less than 200×10?3 cm3/g.

Abstract: A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3?, hydrogen phosphates (HPO4)2?, dihydrogen phosphates (H2PO4)?, diphosphates (P2O7)4? (pyrophosphates), metaphosphates [(PO3)22?]n, tripolyphosphates (P3O10)5? or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10?3 cm3/g and less than 200×10?3 cm3/g.

Abstract: A flour improver for the production of doughs loosened by fermentation or physically loosened doughs for bakery products or for the production of flour, wherein the flour improver contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate and has a loss on ignition of between 7.5 and 13.5%, preferably between 9 and 11.5%.