Abstract: Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a method for producing a food product. The method can include arranging one or more discrete pieces of a food material into a monolayer inside a pouch, sealing the pouch, and exposing the sealed pouch to a sterilization or pasteurization cycle effective to reduce the number of viable microorganisms and/or their spores in the food product. The food product can include a pouch comprising a front wall and a back wall, the front wall and the back wall attached to one another and defining an interior volume. The food product can further include a food material disposed within the interior volume, the food material comprising one or more discrete pieces of a food material, the discrete pieces arranged in a monolayer between the front wall and the back wall. The discrete pieces can have a thickness, wherein the thickness is greater than or equal to 0.25 inches and less than or equal to 1.25 inches.

Abstract: The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.