Process for improving the shelf life of baked goods

Details Process for improving the shelf life of baked goods Process for improving the shelf life of baked goods

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 2/18 (2006.01)

Patent

CA 2083707

The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.

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