Stanley H Kwis

US Patent:

44487916, May 15, 1984

Filed:

Nov 19, 1981

Appl. No.:

6/323086

Inventors:

Roland C. Fulde - Cherry Hill NJ
Stanley H. Kwis - Pennsauken NJ

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A21D 1300

US Classification:

426 94

Abstract:

This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e. g. , pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.