DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
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.
1 . A dough composition that can be baked to provide a baked article having an extended shelf life, said dough composition comprising:
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.
2 . The dough composition of claim 1 , wherein the dough composition comprises about 5% weight or greater of the fat.
3 . The dough composition of claim 1 , wherein the fat comprises about 3% weight or greater soybean oil.
4 . The dough composition of claim 1 , wherein the fat comprises about 4% weight or greater solid margarine.
5 . The dough composition of claim 1 , wherein the fat comprises about 3% weight or greater soybean oil and about 4% or greater solid margarine.
6 . The dough composition of claim 1 , wherein the fat has a solid fat index of about 15 at 50° F.; about 11.5 at 70° F.; and about 8.5 at 92° F.
7 . The dough composition of claim 1 , wherein the shelf life of the baked article is about 7 days or greater.
8 . The dough composition of claim 1 , wherein the shelf life of the baked article is about 14 days or greater.
9 . The dough composition of claim 1 , wherein the dough composition contains no dextrose.
10 . The dough composition of claim 1 , wherein the dough composition contains no corn syrup.
11 . The dough composition of claim 1 , wherein the dough composition contains no glycerin.
12 . The dough composition of claim 1 , wherein the dough composition contains no soft wheat flour.
13 . The dough composition of claim 1 , wherein the dough composition contains no dextrose, corn syrup, glycerin, or soft wheat flour.
14 . A dough composition that can be baked to provide a baked article having an extended shelf life, said dough composition comprising:
a flour consisting essentially of hard wheat flour;
a leavening agent;
a sweetener consisting essentially of 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 glycerin.
15 . A cinnamon roll comprising:
a cinnamon smear; and
a baked dough article comprising the dough composition of claim 1 .
16 . The cinnamon roll of claim 15 , wherein the dough composition is not laminated.
17 . The cinnamon roll of claim 15 , wherein the shelf life of the baked article is about 3 days or greater.
18 . The cinnamon roll of claim 15 , wherein the shelf life of the baked article is about 7 days or greater.
19 . A process of making a dough composition that can be baked to provide a baked article having an extended shelf life, the process comprising:
(a) forming a mixture comprising:
hard wheat flour;
yeast;
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.
(b) developing the mixture to provide a developed composition;
(c) adding to the developed composition of (b):
sucrose,
salt,
a chemical leavening agent, and
a second portion of a fat having a solid fat index of:
0 to about 21 at 50° F.;
0 to about 16 at 70° F.; and
0 to about 12 at 92° F.;
(d) mixing the ingredients added in step (c) with the developed composition in step (b) to form the dough composition.
20 . A dough composition made by the process of claim 19.