Dough compositions for extended shelf life baked articles
View Patent ↗Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
1. A developed dough composition comprising:
a dough matrix; and
encapsulated L-cysteine, wherein the developed dough composition contains the encapsulated L-cysteine and no non-encapsulated L-cysteine.
2. The developed dough composition of claim 1 , wherein the encapsulated L-cysteine includes L-cysteine particulates and an encapsulating agent, with the encapsulating agent having a melting point that allows the encapsulating agent to melt during baking.
3. The developed dough composition of claim 2 , wherein the encapsulating agent has a melting point in a range of 100° F. -200° F.
4. The developed dough composition of claim 2 , wherein the encapsulating agent is hydrophobic.
5. The developed dough composition of claim 4 , wherein the encapsulating agent is a hydrogenated vegetable oil.
6. The developed dough composition of claim 2 , wherein the encapsulating agent forms a coating on surfaces of the L-cysteine particulates to separate the L-cysteine particulates from the dough matrix and prevent interaction of the L-cysteine with ingredients of the dough matrix prior to the developed dough composition being cooked.
7. The developed dough composition of claim 2 , wherein the encapsulated L-cysteine comprises about 60 weight percent of the L-cysteine particulates and 40 weight percent of the encapsulating agent.
8. The developed dough composition of claim 1 , wherein the dough matrix constitutes a raw dough matrix.
9. The developed dough composition of claim 1 , wherein the encapsulated L-cysteine comprises from 0.01%-0.05% by weight of the developed dough composition.
10. The developed dough composition of claim 9 , wherein the encapsulated L-cysteine comprises from 0.025%-0.035% by weight of the developed dough composition.
11. The developed dough composition of claim 1 , wherein the dough matrix comprises a mixture of dough ingredients including flour, water, sweetener and yeast, with the encapsulated L-cysteine being distributed throughout the mixture.
12. 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.
13. The developed dough composition of claim 1 , further comprising:
a moisture control agent selected from fructose or hydroxy propyl methyl cellulose.
14. The developed dough composition of claim 12 , wherein the moisture control agent comprises a non-gelling hydrocolloid comprising maltodextrin or hydroxy propyl methyl cellulose.
15. The developed dough composition of claim 12 , wherein the developed dough composition comprises:
a prehydrated monoglyceride;
a laminated fat;
a hydrogenated starch hydrolysate;
hydroxy propyl methyl cellulose; and
artificial flour.
16. A cinnamon roll comprising the developed dough composition of claim 1 , wherein the cinnamon roll has a shelf life of 7 days or greater.
17. The cinnamon roll of claim 16 , wherein the cinnamon roll has a shelf life of 28 days or greater.