Freezing can have high protein content with the grain flour that open grain structure includes about 40 to about 58% weight with the bread product of cooking in microwave oven. It includes that the blend of about 4 to about 8 weight % includes water activity depressant that the baked product, which has yeast-leavened bread dough matrix, and water effectively can be strapped in bakery product amount reduction free moisture and minimize moisture freezen protective in bread dough matrix and distillation by it. Method manufacture frost can microwave-baked products the step of also disclose the frost preservation including frozen product follow draw a design product to rising about 30 to about 35% practical protrusion fermentation capacity.
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