a period of time sufficient to allow the formation of minute pre crystals within the bread product nucleation followed by heating the bread product for a period of time sufficient to allow maturation of the pre crystals into fully formed crystals propagation at a relative humidity of about 60 to about 100 the basic components of any dough are flour yeast and water lipid materials salt and sugars the term flour refers to any farinaceous flour or meal used alone or in combination with other flours and meals by freshly extruded dough is meant that dough which is prepared by feeding a flour and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 27 to 45 mixing and kneading the flour water and other optional ingredients to prepare a homogeneous dough and extruding the dough in rope form the dough may either be expanded according to the traditional yeast leavening method or by incorporation of a gas forming agent which will release a gas during extrusion to develop the desired aerated structure the starch based product which is preferably a freshly extruded bread dough may be a partially or fully baked bread most preferably the starch based product is fully baked bread produced by extrusion in the preferred embodiment of this invention the freshly extruded ropes with a moisture content of about 27 to about 45 were cut and sealed in plastic bags the samples are then held for a time period of from about 2 hours to.