阅读说明：本技术 包含预糊化蜡质木薯淀粉的烘焙物 (Baked goods comprising pregelatinized waxy tapioca starch ) 是由 拉谢尔·巴哈莫 埃琳娜·德拉佩纳 迪莱克·乌祖纳里奥格鲁 杰弗里·沙利文 于 2018-12-28 设计创作，主要内容包括：本文公开了包含预糊化蜡质木薯淀粉的具有改善的特性的烘焙物,以及制作此类烘焙物的方法。在一些实施方案中,所述烘焙物包含介于1重量％和10重量％之间的蜡质木薯淀粉。在实施方案中,所述烘焙物具有与使用化学改性的淀粉的烘焙物相比相同或更好的糕点心硬度。(Disclosed herein are baked goods with improved properties comprising pregelatinized waxy tapioca starch, and methods of making such baked goods. In some embodiments, the baked good comprises between 1% and 10% by weight waxy tapioca starch. In embodiments, the baked good has the same or better cake firmness compared to baked goods using chemically modified starch.)