MOISTURE-RETAINING BAKED GOODS
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United States of America Patent
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Issued Date -
Dec 9, 2010
app pub date -
Jun 9, 2009
filing date -
Jun 9, 2009
priority date (Note) -
Abandoned
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Abstract
Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are also disclosed.
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