Tangprasertchai, Uraiwan,Greiner, Steven P,Mirarefi, Samira,Petrofsky, Keith E,Matusheski, Amy L
申请号：
AU2005201283
公开号：
AU2005201283A8
申请日:
2005.03.23
申请国别(地区):
AU
年份:
2012
代理人:
摘要：
#$%^&*AU2005201283A820120531.pdf#####ABSTRACT Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
