Abstract: Sole structures for articles of footwear include sipes that define discrete hexagonally-shaped sole elements at the ground-engaging or ground-facing surface. At least some of the arch-supporting hexagonally shaped sole elements may be elongated in one direction as compared to at least some of the corresponding hexagonally shaped sole elements in the heel and/or forefoot support areas. Additionally or alternatively, the sole structure may include a perimeter rim and/or side wall integrally formed with and extending upward from a foot-supporting surface at least at a rear heel area of the sole structure. This perimeter rim and/or side wall forms a rear heel pocket that engages at least a portion of the heel area of the upper (e.g., the rear heel area) with an interior surface of the perimeter rim and/or side wall.

Abstract: The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.