Brownable dough for microwave cooking

Abstract From the Canadian patent

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