The Pillsbury Company

Kristin L Matson

Victor T Huang

Ernst Graf

David J Domingues

William A Atwell

Julio Rey Panama

R Carl Hoseney

Katy Ghiasi

Jean L Weber

Karin C Gaertner

Israel A Saguy

Paul J Beckmann

Steven K Fahrenholtz

Milton S Feather

Robin E Conn

Linda C Miller

Antoinette M Hunstiger

Deborah K Rogers

A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Process for microwave browning

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.

Starch-based products for microwave cooking or heating

Growing community of inventors

Coon Rapids, MN, United States of America

Kristin L Matson