Storage stable, ready-to-eat cooked goods
BACKGROUND OF THE DISCLOSURE 
     This application is a continuation-in-part of my copending continuation-in-part application Ser. No. 489,661 filed May 6, 1983 now Pat. No. 4,511,585. 
    
    
     This invention relates broadly to baked, ready-to-eat flour containing products, such as those typically sold as packaged bakery products. Amongst the types of products which can be prepared in accordance with this invention are crumb-structured products such as cakes, dumplings, breads, bagels, refrigerated biscuits, quick breads, and the like. These products are all characterized in that they normally contain in the final baked good, nearly all gelatinized starch. In addition, the technology of this invention can be used to prepare brownies and cookies which are of higher sugar and lower water content than those previously described as crumb-structured, and are further characterized in that they are usually not as high in gelatinized starches. 
     One of the problems with preparing products of the type discussed above for pre-packaged shipment and sale, is that such products have a very short shelf life. This is a distinct disadvantage if one intends such products to compete with fresh bakery goods. 
     Products which have been previously baked and pre-packaged and shipped for sale must, if they intend to compete with fresh-baked goods, maintain their fresh-baked characteristics. These characteristics include moistness, eating quality, tenderness, good taste and flavor, and generally all of those characteristics of high quality fresh-baked goods. 
     Providing such pre-baked and packaged products which are shelf stable to normal deterioration of these before-mentioned desirable attributes, is not an easy task. It is known that &#34;staling&#34; occurs within a short period of time for fresh-baked goods. Thus, those prepared at a bakery for immediate sale have a very short shelf life, typically, a day or two, up to at most one week. Packaging can extend that shelf life somewhat, but again such products inevitably will stale in a short time if current technology is practiced. Such staling will typically occur within a week or two, at most. 
     &#34;Staling&#34;, as used herein, refers to a phenomenon which involves many different physical and chemical factors. Amongst those are texture staling caused by recrystallization of the gelatinized starches, moisture drying, chemical changes causing flavor changes, and microbiological spoilage. Of particular importance here in the overall staling phenomenon is recrystallization of the starches. 
     As is known, during baking most of the starches of the type used in crumb-structured products, become hydrated and undergo physical chemical changes. That is to say, the starch swells by taking on water with some of the amylose leaving the granule. The amylopectin remaining in the granule can later retrograde, i.e. recrystallize. The starch granules during this change (commonly defined as pasting and graphically illustrated on a pasting curve) may reach a higher degree of folding, distortion and collapsing of the granule. However, over a period of time, the amylopectin portion of the starch begins to recrystallize in areas and assume a rigid structure. This makes the product tougher, makes the crumb structure more rigid and gives the consumer the impression of a dried-out product, even though the moisture content is the same. This recrystallization or realignment during storage is one of the main problems which destroys long shelf life for baked, packaged and shipped bakery products. 
     Accordingly, it is a primary objective of the present invention to prepare baked, ready-to-eat, packaged high quality baked goods which are storage stable to provide a long shelf life, typically from one month up to as long as one year. 
     Another objective of the present invention is to prepare ready-to-eat baked goods of the type described, which retain high moistness, good eating quality and which in addition, have controlled or reduced degree of gelatinized starch, even in their fresh-baked condition than a conventional counterpart product. 
     Yet another object of this invention is to prepare crumb-structured baked goods containing starch gelatinized to a lesser degree, which have all the ready-to-eat characteristics of such equivalent fresh-baked products, which do in fact contain starches gelatinized to a greater degree. 
     Yet another object of the present invention is to prepare crumb-structured, ready-to-eat baked goods which have starch gelatinized to a lesser degree, and which have a low water activity, are resistant to microbiological spoilage, and which also resist significant chemical changes during storage. 
     An even further object of the present invention is to prepare crumb-structured products of the type previously described, which can be upon a conventional flour base mix portion and a liquid portion, to be mixed with the base mix to form a batter or dough (hereinafter batter), with the liquid portion containing at least a 5% by weight level of a liquid edible polyhydric alcohol based upon the total weight of the cooked baked good. 
     A more specific objective of the present invention is to prepare products of this type described using the preferred edible liquid polyhydric alcohol, glycerine. 
     An even further objective is to prepare high sugar, low water product, like cookies and brownies, which also have much longer than usual shelf life. 
     The method and manner of accomplishing each of the above objectives, as well as others, will become apparent from the detailed description of the invention, which follows. Unless stated to the contrary, all percents as expressed herein, are percent by weight. 
     SUMMARY OF THE INVENTION 
     Long shelf life, stable, crumb-structured, ready-to-eat baked goods are prepared from a flour containing base batter mix portion, which itself is mixed with a liquid portion. The liquid portion to be mixed with the flour to form a batter or dough (hereinafter batter), containing at least 5% by weight of the total product of an edible liquid polyhydric alcohol, preferably glycerine. The water activity level (A w ) of the baked good is equal to or less than 0.85, the ratio or total water in the baked good to the edible liquid polyhydric alcohol is equal to or less than 4.8 and the ratio of starch (on a dry basis) to the edible liquid polyhydric alcohol is equal to or less than 3.95. Initial A w  of the batter is also controlled to less than about 0.93. 
     A crumb-structured baked good, using a batter formulation having the properties just described, after baking, contains starch which after cooking (e.g. baking) has a lesser degree of gelatinization than conventional comparable product. It is therefore resistant to traditional staling; and yet the consumer perceives the product, even after long periods of time, as fresh, and of no discernible difference, when compared to fresh-baked bakery products. 
     DETAILED DESCRIPTION OF THE INVENTION 
     One of the more surprising features of the present invention is that the baked crumb-structured goods, when the invention is practiced, contain starch with a substantially lesser degree of gelatinization. Heretofore it was not thought that a high quality baked good was possible unless the starch was gelatinized to a high degree. This is particularly true with cakes and breads. However, if this invention is practiced, for crumb-structured products, like cakes and breads, the result is a product which has substantially less gelatinized starch. It is therefore more resistant to starch retrogradation or recrystallization. And yet, the consumer perceives no significant difference between the invention products and comparable conventional baked goods. 
     Production of the storage stable bakery products of this invention required certain changes to the composition of the batter or dough normally employed for preparing such products. 
     The expression, &#34;flour containing base batter mix&#34; as used herein, refers to typical batter or dough compositions for chemically leavened cakes, yeast leavened breads, and the like. Thus, for convenience of description, batter, as used herein, can mean so-called &#34;cake batter&#34; or &#34;bread dough&#34;. 
     As is well known to those in the art of preparing culinary products, the precise formulation of the flour containing base batter mix will vary, depending upon the precise bakery product one seeks to make. However, generally a typical dry mix formulation will contain some portions of the following basic ingredients. The preferred leavening system is chemical leavening including an acid and base preferably GDL and sodium bicarbonate. Yeast and yeast combined with the chemical leaveners can also be used. 
     
         ______________________________________                                    
FLOUR CONTAINING DRY BASE                                                 
                  Range of % Usage                                        
______________________________________                                    
Flour (high protein flour is used for                                     
                    14-93                                                 
breads)                                                                   
Eggs                0-9                                                   
Sugar                0-55                                                 
Shortening           0-55                                                 
Yeast                0-22                                                 
Chemical Leavening  0-7                                                   
Salt                0-3                                                   
Flavoring            0-60                                                 
Other Minors such as preservatives,                                       
                      0-1.5                                               
BHA, BHT, etc.                                                            
______________________________________                                    
 
    
     This basic batter dry mix is added to other optional ingredients and a liquid portion such as water, to produce the desired specific product, as will be illustrated in the examples. The flour, as used herein, may be cereal flours, other grain flours, legume flours and the like. 
     In conventional processing, the batter dry mix is added to water and mixed to form a batter which is cooked. When the batter is cooked, it results in a cake, bread, etc. which contains substantially completely gelatinized starches. 
     It has been found that by controlling the A w  of the batter with the addition of an edible liquid polyhydric alcohol that the pasting curve of the product can be changed sufficiently to provide a high quality, long shelf life product particularly high sugar, for example 10% or more sugar by weight of the finished product. The inventive products have sufficient polyhydric alcohol and are cooked under conditions to achieve an increase in shelf life of at least about 10% particularly very high sugar low A w  products e.g. brownies and cookies preferably at least about 20%, and more preferably at least about 50% and most preferably at least about 100% and still maintain equal or better quality than a comparable conventional product. By controlling cooking conditions, as is known in the art, the condition of the starch granules can now be controlled and still produce high quality products. 
     Microscopic evaluation of the present invention show that the starch granules in the present invention have not reached a high degree of folding, distortion and collapsing (indicators of progressing into further stages of gelatinization) as are generally found in conventionally baked (cooked) crumb structured products. Gelatinization as used herein is synonymous with pasting and can also mean the loss of the optical property birefringence. 
     Quality and shelf life are measured against a conventionally cooked product of the same general formula with the polyhydric alcohol removed. For comparison the conventional product, after conventional baking or cooking, should have the same total liquid (water) as the invention total liquid content (water plus liquid polyhydric alcohol) after cooking. Quality comparison is made within 24 hours after baking or cooking and can be affected by the flavor of the polyhydric alcohol which should be discounted in the comparison. Further, the conventional and invention product should be packaged and stored the same for comparison purposes. 
     The testing is organoleptic because product attributes vary so widely. Organoleptic properties can in certain cases be correlated to physical measurements for example an Instrom hardness tester for firming. 
     The invention preferably has a batter or dough A w  of less than 0.93 more preferably less than 0.87 and most preferably less than 0.80. It should be at a level to provide the above described quality and shelf life value. The invention has a batter or dough ratio of total water to edible liquid polyhydric alcohol equal to or less than about 4.8 preferably less than about 4.0 and most preferably less than about 2.6. 
     The preferred cooking method is with atmospheric steam. 
     The gelatinization of the starch in the product can be comparatively quantified by several methods: alpha amylase testing and can be measured by microscopic techniques which are well known. 
     The degree of gelatinization or pasting can be also quantified by measuring the amount of swelling of the starch granules as is known. In the present invention it is believed that the swelling should be less than about 75% preferably less than about 50% by volume (on an average of a number of granules) of a conventional comparable product. 
     Prior approaches to shelf stability have included film packaged cakes, canned cakes and the like. In the conventional canning process for prepackaged products, such as cakes, the batter may be placed in a can with the lid loosely clinch sealed, steam cooked and then hermetically sealed to provide a canned cake. Typically during the steam cooking, the product is retorted at say, 250° F. and 15 psi for about 30 minutes depending upon can size. While producing product of this type in hermetically sealed containers of all types, does preserve their shelf life for a short period of time, they are still subject to chemical starch retrogradation, and texture and flavor changes in a relatively short period of time, at most a few weeks. If this invention is practiced, such products can be made stable for from about one month up to about one year. 
     In accordance with this invention, it has been discovered that if in the liquid portion of the batter from about 5% to about 15% by weight of the total baked product of an edible liquid polyhydric alcohol is used, the result will be that the product looks, feels and tastes like conventional ready-to-eat baked goods. As a result, the product is not as susceptible to significant starch retrogradation, that is, recrystallization. This is so because the major portion of the starch has not gelatinized as much. Moreover, the water activity level is lower than in conventional baked goods. This results in less susceptibility to microbial spoilage and other physical-chemical changes. 
     These desirable results are only achieved when certain critical parameters are met. Those are the following. 
     First, the amount of liquid edible polyhydric alcohol must be 5% or more, preferably 5% to 15% and most preferably from about 7% to about 10% by weight of the final baked product. The polyhydric alcohol must be liquid because it is completely miscible with water and acts to extend the moistness as if higher quantities of water were present in the baked good. It, of course, must also be edible. The preferred polyhydric alcohol is glycerine. In certain instances, it may be preferable to mix the glycerine with propylene glycol, or 1,3 butylene glycol. 
     The second critical factor is that the water activity (A w ) of the baked good must be equal to or less than 0.85, preferably equal to or less than 0.80. This water activity level is measured in the final product, after cooking by known standard measurement techniques. 
     The third critical factor is that the ratio of total water of the baked good to the edible liquid polyhydric alcohol must be equal to or less than 4.8, preferably 4.0 or less and most preferred 2.6 or less. 
     Fourth, and finally, the ratio of the starch (on a dry basis) of the cooked or baked good to the edible liquid polyhydric alcohol must be equal to or less than 3.95, preferably equal to or less than about 3.2 and most preferred about 1.8 or less. 
     Providing that these combinations of conditions are all achieved in the same crumb-structured product, the result will be a product which has all the appearance of conventional fresh-baked goods; and a product which has a shelf stability of from about one month up to about one year. This is very significant. Even with hermetically sealed products such as prior art produced canned cakes, the shelf stability before evidence of staling, has never exceeded a few weeks. 
     It is not known precisely why the combination of initial conditions expressed above result in the achievement of the significant advantages of this invention. However, while not wishing to be bound by any theory, it is believed that the edible liquid polyhydric alcohol, such as glycerine, at the high levels used in this invention, somehow functions to bind the lowered water that is present in such a manner that it prevents substantially complete gelatinization from occurring. The liquid property of the polyhydric alcohol in combination with the water in the product allows a low water activity product which the consumer perceives to be no different than conventional products with higher amounts of water and substantially gelatinized starch. 
     It should be mentioned at this point that lower levels of glycerine, such as the low levels commonly employed for humecant purposes, will not achieve the results of this invention. The results are achievable only if the level of edible liquid polyhydric alcohol is within the expressed range, and if the water activity level is equal to or less than 0.85, and the ratio of total water to edible liquid polyhydric alcohol equal to or less than 4.8, and finally, the ratio of starch to liquid polyhydric alcohol is equal to or less than 3.95. When these critical combinations of conditions are achieved, baked crumb-structured products can be prepared which have all the appearances and quality of conventional products. And yet are perceived by the consumer as equal in every way to conventional ready-to-eat baked goods. 
     While the invention has particular usefulness in preparing canned cake products, it is also very suitable and useful for preparing other crumb-structured products as well. 
     This invention is also useful in preparing high sugar/low A w  products; e.g. cookies and brownies. When polyhydric alcohol is used in these inventions it produces a product which has a much longer shelf life than a conventional comparable product and retards sugar crystallization. 
     A conventional comparable cookie has the same general formula as the invention, except the conventional comparable cookie dough or batter has a total water content equal to the total water plus liquid polyhydric alcohol content as in the batter or dough of the invention. In addition, a conventional comparable cookie baked under similar conditions to the invention shows signs of sugar crystallization when stored under normal storage conditions and times while the invention shows none or negligible. 
     The high sugar/low water baked or cooked good has a ratio of water to starch preferably equal to or less than about 1.0 and more preferably equal to or less than about 0.75 and a ratio of water to sugar preferably equal to or less than about 0.75 and more preferably equal to or less than about 0.50. 
     The dough or batter to make a high sugar/low water cooked good has a ratio of water to starch preferably equal to or less than about 1.20 and more preferably equal to or less than about 1.0 and a ratio of water to sugar preferably equal to or less than about 1.0 and more preferably equal to or less than about 0.8. 
     After cooking the cooked product has a sugar content in the liquid phase (water plus polyhydric alcohol) of less than about 70%, preferably less than about 65% and most preferably less than about 60% by weight of liquid phase. 
     The numbers given in the following chart should not be regarded as dependent upon any fillers such as chocolate chip used in the cookies. 
     
         __________________________________________________________________________
           DOUGHS OR BATTERS                                              
                         % LIQUID                                         
           % H.sub.2 O                                                    
              % STARCH                                                    
                    % SUGAR                                               
                         POLYHYDRIC ALC                                   
                                   ##STR1##                               
                                          ##STR2##                        
                                                 COMMENTS                 
__________________________________________________________________________
CHOCOLATE  13.11                                                          
              20.73 24.32                                                 
                         9.55     0.63   0.54   No Sugar Crystallization  
CHIP COOKIE                                                               
BASE -                                                                    
INVENTION                                                                 
SUGAR      20.56                                                          
              26.98 28.49                                                 
                         --       0.76   0.72   Sugar Crystallization     
COOKIE                                                                    
SUGAR      16.62                                                          
              28.99 30.61                                                 
                         --       0.57   0.54   Sugar Crysatllization     
COOKIE-CRISP                                                              
BROWNIE I  19.25                                                          
              10.16 41.04                                                 
                         --       1.90   0.47   Sugar Crystallization     
BROWNIE II 19.65                                                          
              5.00  47.37                                                 
                         --       3.93   0.42   Sugar Crystallization     
BUTTERSCOTCH                                                              
           14.93                                                          
              12.38 50.90                                                 
                         --       1.21   0.29   Sugar Crystallization     
BROWNIE                                                                   
INVENTION  13.80                                                          
              19.59 29.02                                                 
                         7.20     0.70   0.48   No Sugar Crystallization  
BROWNIE                                                                   
__________________________________________________________________________
           COOKED                                                         
                         % LIQUID               SUGAR IN                  
           % H.sub.2 O                                                    
              % STARCH                                                    
                    % SUGAR                                               
                         POLYHYDRIC ALC                                   
                                   ##STR3##                               
                                          ##STR4##                        
                                                AQUEOUS PHASE             
                                                        COMMENTS          
__________________________________________________________________________
CHOCOLATE  7.19                                                           
              22.03 25.85                                                 
                         10.15    0.33   0.28   59.8*  No Sugar           
CHIP COOKIE                                            Crystallizataion   
BASE -                                                                    
INVENTION                                                                 
SUGAR      7.9                                                            
              30.89 32.62                                                 
                         --       0.26   0.24   80.5   Sugar              
COOKIE                                                 Crystallization    
SUGAR      2.6                                                            
              33.72 35.60                                                 
                         --       0.08   0.07   93.2   Sugar              
COOKIE-CRISP                                           Crystallization    
BROWNIE I  4.0                                                            
              11.99 48.42                                                 
                         --       0.33   0.08   92.4   Sugar              
                                                       Crystallization    
BROWNIE II 3.5                                                            
              5.96  56.49                                                 
                         --       0.59   0.06   94.2   Sugar              
                                                       Crystallization    
BUTTERSCOTCH                                                              
           4.0                                                            
              13.90 57.15                                                 
                         --       0.29   0.07   93.5   Sugar              
BROWNIE                                                Crystallization    
INVENTION  13.80                                                          
              19.59 29.02                                                 
                         7.20     0.70   0.48   58.08* No Sugar           
BROWNIE                                                Crystallization    
__________________________________________________________________________
 *Aqueous Phase (liquid phase) is made up of water plus liquid polyhydric 
 Alcohol                                                                  
 Sugar Saturation Point is about 68% in water and 55% in Glycerin         
 
    
     A typical formulation comparison for this invention and a conventional cake mix, brownie/cookie mix, and doughs for breads are set forth below: 
     
                                           COMPARISON TABLE                        
__________________________________________________________________________
          Cake Product Brownie/Cookie                                     
                                  Bread Products                          
Ingredient % by                                                           
          Typical                                                         
                Invention                                                 
                       Typical                                            
                            Invention                                     
                                  Typical                                 
wt. finished product                                                      
          (Range)                                                         
                (Pound Cake)                                              
                       (Range)                                            
                            (Brownie)                                     
                                  (Range)                                 
                                        Invention                         
__________________________________________________________________________
Flour     14-33%                                                          
                24.8%  20-50%                                             
                            28.0% 10-65%                                  
                                        51.0%                             
Sugar     15-38%                                                          
                25.7%  20-40%                                             
                            29.0% 0-14% 3.2%                              
Shortening                                                                
            7-29.5%                                                       
                12.1%  12-25%                                             
                            13.3%   0-47.5%                               
                                        4.4%                              
Added Water                                                               
           0-27%                                                          
                10.0%   0-10%                                             
                            3.6%  0-30% 4.4%                              
Egg, Whole                                                                
            10-27.5%                                                      
                14.1%   5-12%                                             
                            8.6%  0-11% 0.0%                              
Leavening 0-3%  0.36%    0-0.3%                                           
                            0.11% 0-5%  1.7%                              
Yeast     0%     0%    0%    0%   0-15% 1.2%                              
Minors,   0-5%  2.7%   0-5% (incl. nuts)                                  
                                  0-5%  4.3%                              
(Salt, Flavors etc)         9.9%                                          
Polyhydric alcohol                                                        
          0%    10.3%  0%   7.5%  0%    10.0%                             
Total Water                                                               
          17-36%                                                          
                25.1%  3.5-10%                                            
                            13.8%  22-36.5%                               
                                        31.8%                             
__________________________________________________________________________
 
    
     The above table shows the formulation differences between cake type products, brownie/cookie type products, and bread type products. Each of these type products can be prepared in accordance with this invention, providing that the A w , polyhydric alcohol, starch to polyhydric alcohol, and water to polyhydric alcohol ratios are adjusted to meet the criteria heretofore discussed. 
     With regard to ordinarily gelatinized products such as cakes and breads, shelf stability is achieved because, in this invention, the degree of gelatinization is less, along with other chemical and microbiological changes. With regard to normally ungelatinized, low moisture, high sugar products like brownies and cookies, sugar cannot crystallize and other chemical changes are prevented. 
     The invention is particularly effective in products having more than about 10% sugar, preferably more than about 15% sugar, and more preferably more than about 25%, on a dry basis, of the cooked product. 
     Heretofore, it has been mentioned that the polyhydric alcohol may be a mixture of edible liquid polyhydric alcohols. For cakes, and breads, it has been found desirable, and therefore preferred, to employ a mixture of glycerine and propylene glycol. Up to 40% of the total amount of the polyhydric alcohol portion of the finished product can be propylene glycol, as long as the absolute amount does not exceed 2% of the weight of the finished product. When this is done, the low A w  combination with the propylene glycol even prevents zerotrophic mold growth, avoiding the necessity for additional pasteurization. As a result, open baking followed by non-sterile packaging conditions can be used. 
     The following examples serve to illustrate, but not limit, this invention. They show use in preparing crumb-structured products such as pound cakes, carrot cake, bread, and finally brownies. Also shown is a comparison of those with fresh baked product. They are compared in terms of shelf storage stability, microbial spoilage, appearance and eating quality. 
     While the above description has been given with regard to batter mixes, it should also be understood that it is possible to employ this invention with a dry culinary mix product to which the consumer adds a measured amount of water. 
     The process of preparing these products is illustrated in the examples. Both the control and the invention products used identical conditions. 
     For cakes in a selected container, whether canned, plastic tray, paperboard or aluminum, the following standard procedure was used. The batter is placed on a release paper in the container, a cover slip is placed on the batter, and then the cover is sealed on the container. A small one-sixteenth inch hole is pierced in the center of the lid. The container is placed in an atmospheric steamer (210° F.) and heat processed until product temperature in the center of the container is 200° F. The containers are tilted approximately 30° to allow any condensate to run off and then the hole is covered with pressure sensitive tape. The extra leavening gases are vented through the hole, allowing the cakes to rise and flushing out any oxygen in the product container. When the cake has risen to fill the container, the cover slip plugs the hole, thus preventing any product contamination. The product, being hot, has a positive pressure which vents formed gases, and then while still hot (200° F.) and having a positive pressure, the pressure sensitive tape is applied effectively aseptically sealing the container. The containers are then allowed to cool at room temperature, leaving a small vacuum in the container. 
    
    
     EXAMPLE 1 
     A pound cake (A w  0.80) was prepared, having the following ingredients. It was prepared using the atmospheric steam process as described above. 
     
         ______________________________________                                    
                     % H.sub.2 O                                          
                     of        % H.sub.2 O Contributed                    
Ingredients  %       Ingredients                                          
                               to total                                   
______________________________________                                    
Cake Flour   24.84   14.0      3.48                                       
Sugar        25.68   --                                                   
Sweet Whey Solids                                                         
             1.20     3.5      0.04                                       
Vegetable Shortening                                                      
             6.87    --                                                   
Salt         0.61    --                                                   
Flavors &amp; Colors                                                          
             0.52     4.0      0.02                                       
Thickness    0.38    --                                                   
Margarine    5.20    15.5      0.81                                       
Whole Eggs   14.07   73.7      10.37                                      
Glycerine    10.27    4.0      0.41                                       
Chemical Leavening                                                        
             0.36    --        --                                         
Water        10.00   100.0     10.00                                      
             100.00            25.13                                      
______________________________________                                    
 
    
     The starch to glycerine ratio was 1.77. The water to glycerine ratio was 2.55, and as mentioned, the water activity was 0.8. 
     Prior to cooking the dry ingredients were thoroughly blended in a Hobart mixer, the shortening was melted, and the shortening, eggs, water and glycerine were added. Thereafter, mixing continued in the Hobart Mixer on #2 speed until homogeneous blending was noted. Thereafter, it was mixed at speed #3 for five minutes. 
     The processing time necessary to reach the 200° F. temperature outlined above was approximately 45 minutes to make a 275 gram cake. 
     In storage studies this product was initially compared with a pound cake prepared in exactly the same manner, except that the glycerine was replaced with water. The glycerine added product was examined for gelatinization and found to be less than the conventional product. Aging studies were conducted using the pound cake of the invention and comparison with another fresh control pound cake of the invention in just-baked condition. Those results are shown in the Tables I and II below. Basically, the studies involve both cakes having been cooked under the conditions previously described and then stored under identical conditions at temperatures of 40°, 70°, 100°, and 115° F. Periodically, they were checked for microbiological spoilage, visual comparison for evidence of deterioration and finally, a blind test expert panel tasted them to compare eating qualities. The test time varied from one week to 38 weeks. 
     
                       TABLE I                                                     
______________________________________                                    
MICROBIOLOGICAL AND WATER ACTIVITY                                        
DETERMINATIONS ON ATMOSPHERIC STEAM                                       
PROCESSED POUND CAKES, IN 603 × 108 CANS.                           
                       35° C.                                      
                              35° C.                               
                                     55° C.                        
Time/ Storage          Aerobic                                            
                              Aerobic                                     
                                     Aerobic                              
Weeks Temp.    TPC*    Spores Spores Spores A.sub.w                       
______________________________________                                    
 0    Batch 1   17     &lt;3     &lt;3     &lt;3     .778                          
      Batch 2   7      &lt;3     &lt;3     &lt;3     .779                          
      Batch 3   3      &lt;3     &lt;3     &lt;3     .803                          
      Batch 4   3      &lt;3     &lt;3     &lt;3     .780                          
      Batch 5   13     &lt;3     &lt;3     &lt;3     .784                          
 2    115° F.                                                      
                3      &lt;3     &lt;3     &lt;3     .793                          
      100° F.                                                      
                7      &lt;3     &lt;3     &lt;3     .798                          
       70° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .805                          
       40° F.                                                      
               320     &lt;3     &lt;3     &lt;3     .799                          
       0° F.                                                       
                7      &lt;3     &lt;3     &lt;3     .805                          
 4    115° F.                                                      
               &lt; 3     &lt;3     &lt;3     &lt;3     .784                          
      100° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .778                          
       70° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .785                          
       40° F.                                                      
                80     &lt;3     &lt;3     &lt;3     .789                          
       0° F.                                                       
                7      &lt;3     &lt;3     &lt;3     .770                          
 6    115° F.                                                      
                17     &lt;3     &lt;3     &lt;3     .785                          
      100° F.                                                      
                7      &lt;3     &lt;3     &lt;3     .795                          
       70° F.                                                      
                13     &lt;3     &lt;3     &lt;3     .806                          
       40° F.                                                      
                3      &lt;3     &lt;3     &lt;3     .795                          
       0° F.                                                       
                13     &lt;3     &lt;3     &lt;3     .831                          
 8    115° F.                                                      
                3      &lt;3     &lt;3     &lt;3     .787                          
      100° F.                                                      
                13     &lt;3     &lt;3     &lt;3     .790                          
       70° F.                                                      
                7      &lt;3     &lt;3     &lt;3     .782                          
       40° F.                                                      
                3       7     &lt;3     &lt;3     .793                          
       0° F.                                                       
                63     &lt;3     &lt;3     &lt;3     .790                          
12    115° F.                                                      
                7      &lt;3     &lt;3     &lt;3     .789                          
      100° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .770                          
       70° F.                                                      
                17      7     &lt;3     &lt;3     .783                          
       40° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .764                          
       0° F.                                                       
                3      &lt;3     &lt;3     &lt;3     .781                          
16    115° F.                                                      
               NO SAMPLE                                                  
100° F.                                                            
           &lt;3      &lt;3       &lt;3     &lt;3     .765                            
 70° F.                                                            
           &lt;3      &lt;3       &lt;3     &lt;3     .734                            
 40° F.                                                            
           &lt;3      &lt;3       &lt;3     &lt;3     .755                            
 0° F.                                                             
           &lt;3      &lt;3       &lt;3     &lt;3     .773                            
20    115° F.                                                      
               NO SAMPLE                                                  
100° F.                                                            
           &lt;3      &lt;3       &lt;3     &lt;3     .790                            
 70° F.                                                            
           &lt;3      &lt;3       &lt;3     &lt;3     .790                            
 40° F.                                                            
            36     &lt;3       &lt;3     &lt;3     .800                            
 0° F.                                                             
           &lt;3      &lt;3       &lt;3     &lt;3     .799                            
26    115° F.                                                      
               NO SAMPLE                                                  
      100° F.                                                      
               NO SAMPLE                                                  
 70° F.                                                            
            2       10      &lt;10    &lt;10    .792                            
 40° F.                                                            
            9       10      &lt;10    &lt;10    .792                            
 0° F.                                                             
            13      10      &lt;10    &lt;10    .796                            
38    115° F.                                                      
               NO SAMPLE                                                  
      100° F.                                                      
               NO SAMPLE                                                  
 70° F.                                                            
           &lt;10      10      &lt;10    &lt;10    .800                            
 40° F.                                                            
           &lt;10     &lt;10      &lt;10    &lt;10    .807                            
 0° F.                                                             
           &lt;10     &lt;10      &lt;10    &lt;10    .809                            
______________________________________                                    
 
    
     As can be seen from an examination of Table I, the pound cake product of this invention as measured from 0 to 38 weeks, was initially low in bacterial counts, and the counts and the A w  stayed constant over the entire time, showing A w  and microbiological stability. 
     In studying the microbiological counts, microbiologists took samples from the centers of the cakes, in an asceptic manner, examined them under a microscope and used standard microbiological counting techniques. 
     Table II (following page) shows the organoleptic and color evaluations. 
     
                                           TABLE II                                
__________________________________________________________________________
ORGANOLEPTIC AND COLOR EVALUATIONS ON ATMOSPHERIC STEAM PROCESSED         
POUND CAKES OF EXAMPLE I                                                  
Time/                                                                     
    STORAGE TEMPERATURE                                                   
Weeks                                                                     
    115° F.                                                        
                  100° F.                                          
                              70° F.                               
                                       40° F.                      
                                                    0° F.          
__________________________________________________________________________
0                                      Refrigerated until stored.         
                                       High quality moist, heavy          
                                       texture cake with excellent        
                                       flavor and golden color.           
2   Only very slight color                                                
                  Similar to control                                      
                              Similar to control                          
                                       Similar to control                 
                                                    Identical to          
                                                    descrip-              
    change noted                                    tion of sample at     
                                                    time                  
    Acceptable as quality cake.                     0. High quality       
                                                    cake.                 
4   Only very slight color                                                
                  Very slight darkening                                   
                              Similar to control                          
                                       Similar to control                 
                                                    High quality cake.    
    change. Very slightly less                                            
                  of color                                                
    flavor than freezer control.                                          
                  Similar to control                                      
    Good texture  Acceptable                                              
    Acceptable                                                            
6   Good texture, some flavor                                             
                  Good texture, similar to                                
                              Texture, flavor                             
                                       Similar to control                 
                                                    High quality cake     
    loss, more carmel flavor,                                             
                  frozen control. Flavor                                  
                              and color is very                           
    color continuing to darken                                            
                  slightly less intense                                   
                              similar to frozen                           
    slightly.     than control. Color has                                 
                              control.                                    
    Acceptable    hint of darkening                                       
                  Acceptable.                                             
8   Good texture and aroma,                                               
                  Good texture and flavor,                                
                              Good color, tex-                            
                                       Similar to control                 
                                                    High quality cake     
    definately changing in flavors,                                       
                  although flavor is less                                 
                              ture and flavor.                            
    does not have pound cake                                              
                  intense. Color becoming                                 
                              Quite similar to                            
    flavor. Color continues to                                            
                  slightly darker.                                        
                              control                                     
    become browner.                                                       
                  Acceptable.                                             
    Borderline.                                                           
12  Flavor old, carmel. Texture                                           
                  Good texture. Color                                     
                              Similar to control                          
                                       Similar to control                 
                                                    Maintains high        
                                                    quality               
    is slightly drier but good.                                           
                  only slightly browning                                  
    Color changed to color of                                             
                  Very slight flavor                                      
    dry toast.    change.                                                 
    Not Acceptable.                                                       
                  Acceptable.                                             
16  Samples depleted.                                                     
                  Good texture. Moist.                                    
                              Similar to control                          
                                       Similar to control                 
                                                    Maintains high        
                                                    quality.              
                  Color only slightly dark-                               
                  er. Flavor is carmeliz-                                 
                  ing.                                                    
                  Borderline.                                             
20  Samples depleted.                                                     
                  Good texture. Aromatic                                  
                              Quite similar to                            
                                       Similar to control                 
                                                    High quality cake.    
                  after taste which is disa-                              
                              control, with de-                           
                  greeable. Color becomes                                 
                              crease in &#34;pound                            
                  darker.     cake&#34; flavor.                               
                  Not Acceptable.                                         
                              Acceptable.                                 
26  Samples depleted.                                                     
                  Samples depleted.                                       
                              Good flavor and                             
                                       Similar to control.                
                                                    High quality cake.    
                              texture with only                           
                              slight darkening                            
                              of color.                                   
                              Acceptable.                                 
32  Samples depleted.                                                     
                  Samples depleted.                                       
                              Similar to control.                         
                                       Similar to control.                
                                                    High quality cake.    
                              Very slight dark-                           
                              ening of color and                          
                              flavor changes.                             
                              Acceptable.                                 
38  Samples depleted.                                                     
                  Samples depleted.                                       
                              Similar to control                          
                                       Similar to control.                
                                                    High quality cake.    
                              with very slight                            
                              darkening of                                
                              color, slight loss                          
                              of &#34;pound cake&#34;                             
                              flavor. Good                                
                              texture.                                    
                              Acceptable.                                 
__________________________________________________________________________
 
    
     EXAMPLE 2 
     A cake in accordance with Example 1 was prepared with the following difference. The polyhydric alcohol remained at the level of 10.27% by weight; however, 20% of its polyhydric alcohol content was propylene glycol. The cake was processed in a conventional oven at 340° F. for 50 minutes, cooled and innoculated with zerotrophic mold spores, packaged in a sealed polyethylene bag and stored at room temperature. This cake has remained mold free and of high quality for 90 days, and is still in storage. A conventional formulated cake, processed the same way, molded and staled in eight days. 
     As can be seen, in every instance the product after long storage compared very favorably to the fresh product indicating again excellent long term stability. 
     EXAMPLE 3 
     (Carrot Cake) 
     
         ______________________________________                                    
                     % H.sub.2 O                                          
                     of        % H.sub.2 O Contributed                    
Ingredients  %       Ingredients                                          
                               to total                                   
______________________________________                                    
Sugar        21.72   --                                                   
Flour        16.14   12.0      1.94                                       
Shortening, Emulsified                                                    
             4.68    --                                                   
Puffed Carrot                                                             
             1.20     4.0      0.05                                       
Granules                                                                  
Starch       1.09    12.0      0.13                                       
Salt         0.42    --                                                   
Spices &amp; Coloring                                                         
             0.71     7.0      0.05                                       
Leavenings   0.76    --                                                   
Thickeners   0.12    --                                                   
Whole Eggs   14.28   73.7      10.52                                      
Oil          5.80    --                                                   
Raisins      6.94    18.0      1.25                                       
Nuts         11.79    3.5      0.41                                       
Glycerine    5.69     4.0      0.23                                       
Water        8.66    100.0     8.66                                       
             100.0             23.24                                      
______________________________________                                    
 
    
     The water activity level was 0.8. The starch to glycerine ratio was 2.21 and the water to glycerine ratio was 4.26. 
     The basic make-up procedure was the same as in the previous example. The steaming process was approximately 63 minutes to make a 370 gram cake. 
     The following Table III shows the microbiological and water activity determinations for the product for periods of zero weeks up to 38 weeks. 
     Table IV shows organoleptic and color evaluations by an expert panel in accordance with the procedure discussed in Example 1. 
     
                       TABLE III                                                   
______________________________________                                    
MICROBIOLOGICAL AND WATER ACTIVITY                                        
DETERMINATIONS ON ATMOSPHERIC STEAM                                       
PROCESSED CAKES, IN 603 × 108 CANS.                                 
CARROT CAKE WITH RAISINS AND NUTS                                         
                       35° C.                                      
                              35° C.                               
                                     55° C.                        
Time/ Storage          Anaerobic                                          
                              Anaerobic                                   
                                     Anaerobic                            
Weeks Temp.    TPC*    Spores Spores Spores A.sub.w                       
______________________________________                                    
0     Batch 1   27     &lt;3     &lt;3     &lt;3     .805                          
      Batch 2  180     &lt;3     &lt;3     &lt;3     .817                          
      Batch 3   33     &lt;3     &lt;3     &lt;3     .796                          
      Batch 4  160     &lt;3     &lt;3     &lt;3     .802                          
      Batch 5   77     &lt;3     &lt;3     &lt;3     .813                          
      Batch 6  230     &lt;3     &lt;3     &lt;3     .814                          
2     115° F.                                                      
               330     &lt;3     &lt;3     &lt;3     .809                          
      100° F.                                                      
                20     &lt;3     &lt;3     &lt;3     .814                          
       70° F.                                                      
               100     &lt;3     &lt;3     &lt;3     .823                          
       40° F.                                                      
               110     &lt;3     &lt;3     &lt;3     .819                          
       0° F.                                                       
                5      &lt; 3    &lt;3     &lt;3     .816                          
4     115° F.                                                      
                50     &lt;3     &lt;3     &lt;3     .827                          
      100° F.                                                      
                3      &lt;3     &lt;3     &lt;3     .795                          
       70° F.                                                      
               100     &lt;3     &lt;3     &lt;3     .812                          
       40° F.                                                      
                53     &lt;3     &lt;3     &lt;3     .800                          
       0° F.                                                       
                43     &lt;3     &lt;3     &lt;3     .805                          
6     115° F.                                                      
               350     &lt;3     &lt;3     &lt;3     .803                          
      100° F.                                                      
                23     &lt;3     &lt;3     &lt;3     .787                          
       70° F.                                                      
               630     &lt;3     &lt;3     &lt;3     .805                          
       40° F.                                                      
               210     &lt;3     &lt;3     &lt;3     .825                          
       0° F.                                                       
                90     &lt;3     &lt;3     &lt;3     .794                          
8     115° F.                                                      
                27     &lt;3     &lt;3     &lt;3     .807                          
      100° F.                                                      
                40     &lt;3     &lt;3     &lt;3     .799                          
       70° F.                                                      
               110     &lt;3     &lt;3     &lt;3     .808                          
       40° F.                                                      
               830     &lt;3     &lt;3     &lt;3     .809                          
       0° F.                                                       
               200     &lt;3     &lt;3     &lt;3     .810                          
12    115° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .768                          
      100° F.                                                      
                7      &lt;3     &lt;3     &lt;3     .780                          
       70° F.                                                      
                57      53     10    &lt;3     .781                          
       40° F.                                                      
                47      20    &lt;3     &lt;3     .806                          
       0° F.                                                       
               583     350     3     &lt;3     .791                          
16    115° F.                                                      
               &lt;3      &lt;3     &lt;3     &lt;3     .822                          
      100° F.                                                      
                10      3      3     &lt;3     .820                          
       70° F.                                                      
                30      7     &lt;3     &lt;3     .749                          
       40° F.                                                      
               113      30    &lt;3     &lt;3     .788                          
       0° F.                                                       
                27      7      3     &lt;3     .794                          
20    115° F.                                                      
               NO SAMPLE                                                  
100° F.                                                            
           122     &lt;3       &lt;3     &lt;3     .802                            
 70° F.                                                            
            26     &lt;3       &lt;3      6     .808                            
 40° F.                                                            
            59      3       &lt;3     &lt;3     .822                            
 0° F.                                                             
            69      17      &lt; 3    &lt;3     .823                            
26    115° F.                                                      
               NO SAMPLE                                                  
      100° F.                                                      
               NO SAMPLE                                                  
 70° F.                                                            
            60     120       70     10    .799                            
 40° F.                                                            
            40     170       60     30    .805                            
 0° F.                                                             
            70     380      150     40    .818                            
32    115° F.                                                      
               NO SAMPLE                                                  
      100° F.                                                      
               NO SAMPLE                                                  
 70° F.                                                            
            60     110       10     10    .826                            
 40° F.                                                            
           110      50       20     20    .818                            
 0° F.                                                             
            70     100       50     30    .823                            
38    115° F.                                                      
               NO SAMPLE                                                  
      100° F.                                                      
               NO SAMPLE                                                  
 70° F.                                                            
            10      90      &lt;10     20    .814                            
 40° F.                                                            
            40      30       20     10    .820                            
 0° F.                                                             
            30      40       10    &lt;10    .830                            
______________________________________                                    
 
    
     
                                           TABLE IV                                
__________________________________________________________________________
ORGANOLEPTIC AND COLOR EVALUATIONS ON CARROT CAKE OF EXAMPLE II           
CARROT CAKE WITH RAISINS AND NUTS                                         
Time/                                                                     
    STORAGE TEMPERATURE                                                   
Weeks                                                                     
    115° F.                                                        
                 100° F.                                           
                               70° F.                              
                                          40° F.                   
                                                     0° F.         
__________________________________________________________________________
0                                         Dense, moist high               
                                          quality cake. Distinct          
                                          spice flavor. Golden            
                                          brown color with                
                                          flecks of orange carrot         
                                          pieces throughout.              
2   Similar to control                                                    
                 Similar to control                                       
                               Similar to control                         
                                          Similar to control              
                                                     High quality cake.   
                                                     Excellent flavor,    
                                                     color and eating.    
4   Very slight darkening of                                              
                 Texture and flavor excellent                             
                               Similar to control                         
                                          Similar to control              
                                                     High quality cake    
    color noted. Nuts appear                                              
                 Very slight darkening of                                 
    slightly darker-but flavor                                            
                 crumb, raisins and nuts.                                 
    not changed. Flavor of                                                
    spices seem more intense.                                             
    Acceptable                                                            
6   Good texture. Crumb struc-                                            
                 Some darkening of total                                  
                               Similar to control                         
                                          Similar to control              
                                                     High quality cake    
    ture continues to darken                                              
                 cake, including nut, raisins &amp;                           
    Browning of raisins and                                               
                 carrot pieces. Good texture                              
    nuts. Only slight flavor                                              
                 Flavor has changed but does                              
    changes. No rancidity                                                 
                 not have an &#34;off&#34; flavor.                                
    of nuts.     Acceptable.                                              
    Acceptable.                                                           
8   Texture somewhat drier.                                               
                 Good flavor and texture.                                 
                               Similar to control                         
                                          Similar to control              
                                                     High quality cake    
    Color changes more pro-                                               
                 Very little darkening of cake                            
    nounced. Flavor changes;                                              
                 since last pulled though nuts                            
    hint molasses, and stronger                                           
                 and raisins have darkened.                               
    spice, more like over-                                                
                 Acceptable.                                              
    cooked fruit cake.                                                    
    Not Acceptable                                                        
12  Cake has become quite                                                 
                 Very slight darkening of                                 
                               Similar to control                         
                                          Similar to conrol               
                                                     High quality cake    
    brown. Has flavor of over-                                            
                 crumb structure as well as                               
    cooked fruit cake. Texture                                            
                 nuts, raisins and carrot                                 
    is slightly drier. Nuts do                                            
                 pieces. Texture good. Flavor                             
    not taste rancid, but color                                           
                 becoming more like fruit                                 
    has darkened.                                                         
                 cake but edible                                          
    Edible.      Acceptable.                                              
    Not Acceptable                                                        
16  Very dark brown color.                                                
                 Good texture, however                                    
                               Similar to control                         
                                          Similar to control              
                                                     High quality cake    
    Flavor of overcooked fruit                                            
                 somewhat drier. Color some-                              
                               Acceptable.                                
    cake with a bitter burned                                             
                 what darker. Carrot pieces                               
    taste. Texture becoming                                               
                 appear orange. Flavor begin-                             
    very dry.    ning to resemble fruit cake                              
    Not Acceptable.                                                       
                 rather than carrot cake.                                 
                 Borderline.                                              
20  Samples depleted.                                                     
                 Color becoming very brown.                               
                               Good texture and only                      
                                          Similar to control              
                                                     High quality cake.   
                 Texture satisfactory. Flavor                             
                               slight darkening of   Unchanged.           
                 of overcooked fruit cake.                                
                               crumb structure. Very                      
                 Not Acceptable.                                          
                               slight favor loss.                         
                               Acceptable.                                
26  Samples depleted.                                                     
                 Samples depleted.                                        
                               Very slight darkening                      
                                          Similar to control.             
                                                     High quality cake.   
                               of crumb. Texture                          
                               excellent/Flavor good.                     
                               Acceptable.                                
32  Samples depleted.                                                     
                 Samples depleted.                                        
                               Good color, flavor &amp;                       
                                          Similar to control.             
                                                     High quality cake.   
                               texture, only minor                        
                               color change &amp; very                        
                               slight flavor change.                      
                               Acceptable.                                
38  Samples depleted.                                                     
                 Samples depleted.                                        
                               Very slightly darker                       
                                          Similar to control.             
                                                     High quality cake.   
                               color. Nuts of good                        
                               flavor &amp; crunchy.                          
                               Flavor more like spice                     
                               cake. Texture excellent                    
                               Acceptable.                                
__________________________________________________________________________
 
    
     EXAMPLE 4 
     A bread utilizing the invention was prepared. The bread was a typical sponge dough bread formulation. The sponge dough bread formula was as follows: 
     
         ______________________________________                                    
                    % H.sub.2 O                                           
                    of        % H.sub.2 O Contributed                     
Ingredients %       Ingredients                                           
                              to total                                    
______________________________________                                    
Bread flour 30.00   14.0      4.20                                        
Water       18.00   100.0     18.00                                       
Yeast (Dry active)                                                        
             1.21    5.0      0.06                                        
Sugar        0.22                                                         
            49.43                                                         
______________________________________                                    
 
    
     The sponge dough formulation was prepared into a bread dough batter or dough mix in accordance with the following: 
     
         ______________________________________                                    
                       % H.sub.2 O                                        
                                 % H.sub.2 O                              
                       of        Contributed                              
Ingredients   %        Ingredients                                        
                                 to total                                 
______________________________________                                    
Bread flour   21.00    14.0      2.94                                     
Shortening    4.40     --                                                 
Non-fat milk solids                                                       
              2.20      3.5      0.08                                     
Sugar         3.00     --                                                 
Salt          2.00     --                                                 
Myvatex (dough condi-                                                     
              0.11     --                                                 
tioner monoglyceride)                                                     
Sodium Bicarbonate                                                        
              0.60     --                                                 
Glucona delta lactone                                                     
              1.10     --                                                 
Water         6.16     100.0     6.16                                     
Glycerine     8.50      4.0      0.34                                     
              50.57              31.78                                    
______________________________________                                    
 
    
     The starch to liquid polyhydric alcohol ratio was 3.22. The water activity level was 0.843. The water to liquid polyhydric alcohol ratio was 3.29. 
     In the sponge process, the sugar from the sponge formulation was dissolved in water at 110° F. to disperse it, and the active dry yeast was then added and dispersed. The bread flour was placed in a Hobart mixer bowl and the sponge formula ingredients were added at mixing speed #1, using a dough hook for one minute. The mixer was stopped and the bowl scraped down, and then mixed at #2 speed for three additional minutes. 
     The dough was placed in a greased container and allowed to rise under fermenting conditions for four hous in a proofing cabinet set at 82° F. and an 85% relative humidity. 
     With regard to the bread dough formulation, all the dry ingredients were added to the Hobart mixing bowl and blended for one minute at #1 speed using a mixing paddle. Shortening was added and mixing was continued at #1 speed for one more minute. Thereafter, the mixing paddle was replaced with a dough hook, water, glycerine and propylene glycol were added while mixing at #1 speed for one more minute. The mixer was stopped, scraped down and mixing continued at #2 speed for an additional minute. 
     Thereafter, the sponge which had been fermented for the four hours was mixed in for 41/2 minutes to develop the gluten. This was then formed into 800 gram loaves and placed in a greased 9×5 inch bread baking pan. It was placed in a proofing cabinet at 108° and 88% relative humidity and proofed until the product rose to the top of the pan, which was approximately 11/2 hours. 
     It was then placed in an atmospheric steamer and steamed until it reached a center temperature of 205° F. which was approximately 50 minutes. Thereafter, it was allowed to air cool to room temperature for 30 minutes. Melted butter was then placed on the surface and the surface was browned by heating in an oven set at 450° F. for six minutes. It was then removed from the pan and air cooled to room temperature. The bread was then packaged in polyethylene bags, using tie closures. 
     The resulting product had good eating quality, and was evaluated as a slightly dense, soft-textured bread. It had a water activity level at this stage of 0.84 and a pH of 6.45. 
     The bread remained soft and had good eating quality when stored at room temperature for 41 days, and is still in storage. 
     EXAMPLE 4 
     A brownie was prepared in accordance with this invention, having the following ingredients: 
     
         ______________________________________                                    
                    % H.sub.2 O                                           
                    of        % H.sub.2 O Contributed                     
Ingredients %       Ingredients                                           
                              to total                                    
______________________________________                                    
Flour       27.96   12.0      3.36                                        
Sugar       29.02   --                                                    
Cocoa       3.62     5.0      0.18                                        
Shortening  5.56    --                                                    
Vegetable Oil                                                             
            7.72    --                                                    
Salt        0.56    --                                                    
Vanilla Flavor                                                            
            0.11    --                                                    
Sodium Bicarbonate                                                        
            0.11    --                                                    
Whole Eggs  8.32    73.7      6.13                                        
Water       3.62    100.0     3.62                                        
Glycerine   7.50     4.0      0.30                                        
Walnuts     5.90     3.5      0.21                                        
            100.0             13.80                                       
______________________________________                                    
 
    
     The starch to glycerine ratio was 2.72. The water to glycerine ratio was 1.92. The water activity level was 0.66. 
     The brownie was prepared in accordance with the following procedure. Dry ingredients were placed in a Hobart mixer along with the shortening. They were mixed at #1 speed for one minute using a paddle. 
     Thereafter, eggs, water, glycerine and the above described mix were mixed for an additional minute at #1 speed. The vegetable oil was added and mixing continued for one more minute at #1 speed. The walls were then scraped down and mixing was continued at #2 speed for three minutes. The walnuts were then added, and mixing continued at #1 speed for another one-half minute. 
     450 grams of the batter was placed into a 603×108 can with a release paper on the bottom. A release paper was placed on top of the batter. It was then sealed into the can with a 1/16 vent hole pierced in its center. 
     The sealed cans were placed in an atmospheric steamer at 210° F. and held there until the center of the product reached 200° F., which was approximately 75 minutes. 
     The cans were removed from the streamer and immediately the vent hole was covered with a sealing tape as described in other examples. They were thereafter allowed to cool to room temperature. 
     An excellent quality fudge brownie resulted that remained fresh with no starch staling or sugar crystallization. The sample has remained good and has so far been stored at room temperature for 10 months. 
     EXAMPLE 5 
     (Chocolate Chip Cookie) 
     
         ______________________________________                                    
                    % H.sub.2 O                                           
                    of        % H.sub.2 O Contributed                     
Ingredients                                                               
           %        Ingredients                                           
                              to total                                    
______________________________________                                    
Butter     7.97     15.5      1.24                                        
Shortening 6.57     --        --                                          
Sugar      18.26    --        --                                          
Whole egg  7.35     73.7      5.42                                        
Flour      22.21    12.0      2.67                                        
Baking Soda                                                               
           0.35     --        --                                          
Malto Dextrin                                                             
           4.38      5.0      0.22                                        
Chocolate Chips                                                           
           24.93     0.9      0.22                                        
Glycerine  7.47      4.0      0.30                                        
Flavoring  0.51     --        --                                          
         Total Water in Dough                                             
                      10.07                                               
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     Cookie dough was made in a Hobart Mixer with a paddle. Cookie dough (25 gm) was placed on ungreased cookie sheets and baked 9 minutes at 375° F. in a Reel Oven. The baked cookies were cooled 15 minutes on pans on racks and then cooled 2-3 hours at room temperature on the counter top. The cookies were packaged in sealed foil pouches, 3 cookies/pouch and stored. After 54 weeks stored at 70° F. the cookies were still soft and good tasting with no sugar crystallization. 
     In the cookie dough the ratio of water to liquid polyhydric alcohol was 1:42; the A w  was 0.55; the water to starch was 0.65 and starch to liquid polyhydric alcohol was 2.17. 
     In the baked good, ratio of water to liquid polyhydric alcohol was 0.72, the A w  was 0.47 and the starch to liquid polyhydric alcohol 2.17.