Controlling the texture of microwave brownies

Details Controlling the texture of microwave brownies Controlling the texture of microwave brownies

A - Human Necessities

21

D

99/119, 99/2

A21D 15/00 (2006.01) A21D 2/14 (2006.01) A21D 2/16 (2006.01) A21D 8/06 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1333453

The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can ben controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.

616645

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