Method for Increasing Shelf Life of Baked Goods
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United States of America Patent
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Issued Date -
Jan 12, 2012
app pub date -
Sep 21, 2011
filing date -
Jul 11, 2003
priority date (Note) -
Abandoned
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Abstract
The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch.
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