It has been used to increase the mass manufacture and distribution of bread products, including bagels.
Partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread) so that the inside is sterile and stable, but the loaf has not generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked.
It can be transported easily and stored in containers preventing moisture loss until needed.
[citation needed] Parbaking, also known as blind baking,[4] is used for pastry crusts, as in pies[5] and quiches to prevent sogginess.
[6] It is also used to manipulate the taste of pizza crusts through its effect on the yeast content of the dough.