DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
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United States of America Patent
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N/A
Issued Date -
Jan 25, 2007
app pub date -
Jul 17, 2006
filing date -
Jul 19, 2005
priority date (Note) -
Abandoned
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Abstract
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.degree. F.; 0 to about 16 at 70.degree. F.; and 0 to about 12 at 92.degree. 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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