Abstract: A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. The method of preparing and extending the shelf life of farinaceous food intermediates and farinaceous food intermediates having long shelf life are also described.

Abstract: Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening properties.

Abstract: A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and water serves as the primary leavening agent. A method of preparing a dough for a leavened product is also disclosed. The method involves combining native starch, pre-gelatinized starch, water, fat, egg and less than 3% by weight gluten at a temperature lower than the gelatinization temperature of the native starch.

Abstract: A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

Abstract: An apparatus to provide more uniform heating of a food product in a microwave oven is disclosed. The invention employs a susceptor in combination with a conductive sheet forming a border around the edge of the susceptor and having an opening in the center exposing the susceptor.

Abstract: A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.