Dough compostions for extended shelf life baked articles

Details Dough compostions for extended shelf life baked articles Dough compostions for extended shelf life baked articles

A - Human Necessities

21

D

A21D 13/08 (2006.01) A23L 1/00 (2006.01)

Patent

CA 2552125

Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight or greater of a pre-hydrated monoglyceride; about 4% weight or greater of a fat having a solid fat index (SFI) of: 0 to about 21 at 50°F; 0 to about 16 at 70°F; and 0 to about 12 at 92°F; less than about 3% weight dextrose; less than about 10% weight corn syrup; less than about 3% weight glycerin; and less than about 10% weight soft wheat flour.

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