Abstract: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Abstract: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Abstract: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Abstract: A shelf-stable, yeastless sweet goods dough composition and method of making same. The dough composition including a sufficient amount of flour to provide suitable structure to a finished bakery product created from the dough composition; preferably from about 10 to about 50 percent by weight of flour; a portion of the flour being wheat flour and a portion of the flour being flour selected from the group consisting of barley flour, oat flour and a mixture of the same. In alternate embodiments, beta glucans can be substituted for a portion of the flour believe to have moisture scavenging properties. The dough composition including from about 15 to about 50 percent by weight sweeteners; from about 0.5 to about 18 percent by weight eggs; from about 0.2 to about 2.0 percent by weight leavening agent; from about 5 to about 25 percent by weight fats and oils; and from about 0.

Abstract: The invention is directed to a complete cookie dough composition which is shelf stable at room temperature. The dough includes preselected amounts of flour, shortening, emulsifier, eggs, encapsulated leavening, salt, flavoring, a mold inhibitor and a source of sugar in an amount of about 20 to 40 weight percent, including a fluid corn syrup/sugar blend, the sugar effective to provide an Aw of less than about 0.75 for the dough product. The dough product has a pH above 7.0 and is stable at ambient temperatures for extended periods without degradation. The dough product produces a baked food product that is acceptable to consumers.

Abstract: The invention is directed to a complete sweet goods dough composition which is shelf stable at both room temperature and in an ambient atmosphere. The dough includes preselected amounts of flour, shortening, emulsifier, eggs, encapsulated leavening, salt, flavoring, a mold inhibitor and a source of sugar in an amount of about 20 to about 40 weight percent, including a fluid corn syrup/sugar blend, the sugar effective to provide an Aw of less than about 0.75 for the dough product. The dough product has a pH with a range from about 6.5 to about 8.5, and is stable at ambient temperature and atmosphere for extended periods without degradation. The dough product produces a baked food product that is acceptable to consumers.