Dough compositions for extended shelf life baked articles

1. A raw developed dough composition comprising:

a developed dough matrix comprising a mixture of dough ingredients comprising flour, water, sweetener, fat, yeast, and encapsulated L-cysteine distributed throughout the mixture;

wherein the encapsulated L-cysteine comprises L-cysteine particulates and encapsulating agent, the encapsulating agent having a melting point that allows the encapsulating agent to melt during baking, the encapsulating agent forming a coating on surfaces of L-cysteine particles to provide separation between L-cysteine particles and the dough composition and prevent interaction of L-cysteine with other ingredients of the dough composition prior to the composition being baked, and

wherein the dough contains no L-cysteine other than the encapsulated L-cysteine.

2. The developed dough composition of claim 1 , wherein the developed dough composition further comprises two or more shelf life extending agents selected from:

(i) a moisture control agent selected from a hydrogenated starch hydrolysate or a non-gelling hydrocolloid;

(ii) a plasticizer selected from a prehydrated monoglyceride or a laminated fat; and

(iii) artificial flour.

3. The developed dough composition of claim 1 , further comprising:

a moisture control agent selected from fructose or hydroxy propyl methyl cellulose.

4. The developed dough composition of claim 2 , wherein the moisture control agent comprises a non-gelling hydrocolloid comprising maltodextrin or hydroxy propyl methyl cellulose.

5. The developed dough composition of claim 2 , wherein the developed dough composition comprises:

encapsulated L-cysteine;

a prehydrated monoglyceride;

a laminated fat;

a hydrogenated starch hydrolysate;

hyroxy propyl methyl cellulose; and

artificial flour.

6. A cinnamon roll comprising the dough composition of claim 1 .

7. The cinnamon roll of claim 6 , wherein the cinnamon roll comprises a cinnamon smear comprising methyl cellulose or hydroxy propyl methyl cellulose.

8. The cinnamon roll of claim 7 wherein the cinnamon smear further comprises carrageenan and xanthan.

9. The cinnamon roll of claim 7 , wherein the cinnamon roll has a shelf life of about 7 days or greater.

10. The cinnamon roll of claim 7 , wherein the cinnamon roll has a shelf life of about 28 days or greater.

11. The developed dough composition of claim 1 wherein the encapsulated L-cysteine comprises an encapsulating agent that is hydrophobic.

12. The developed dough composition of claim 11 , wherein the encapsulating agent comprises a hydrogenated vegetable oil.

13. The developed dough composition of claim 1 , wherein the melting point is in a range from 100 degrees Fahrenheit to 200 degrees Fahrenheit.

14. The developed dough composition of claim 1 wherein the L-cysteine activity is in a range from 50 percent to 90 percent.

15. The developed dough composition of claim 14 wherein the encapsulated L-cysteine comprises about 60 weight percent L-cysteine particulates and 40 weight percent encapsulating agent.

16. The developed dough composition of claim 1 comprising from 0.01% to 0.05% by weight encapsulated L-cysteine.

17. The developed dough composition of claim 1 comprising from 0.025% to 0.035% by weight encapsulated L-cysteine.

18. The developed dough composition of claim 5 comprising from 0.01% to 0.05% by weight encapsulated L-cysteine.

19. The developed dough composition of claim 1 comprising

from 18 to 28 weight percent water,

from 1 to 5 weight percent shortening,

from 2 to 8 weight percent prehydrated monoglyceride, and

from 0.01 to 0.05 weight percent encapsulated L-cysteine.

20. The developed dough composition of claim 19 comprising from 30 to 45 weight percent hard wheat flour.

21. The developed dough composition of claim 1 comprising fructose in an amount of about 1 percent by weight or less.