Extended shelf life yeast-raised baked goods

• US 20010006691A1
• Filed: 12/18/2000
• Published: 07/05/2001
• Est. Priority Date: 12/16/1998
• Status: Abandoned Application

• Current Assignee: Dunkin Donuts Incorporated (Mavericks, Inc. (d/b/a Inspire Brands, Inc.))
• Original Assignee: Dunkin Donuts Incorporated (Mavericks, Inc. (d/b/a Inspire Brands, Inc.))
• Inventors: Vincente, Patricia A., Cataldo, Michael D., Pitts, Robert P.
• Application Number:
  US09/739,175
• Publication Number:
  US 20010006691A1
• Time in Patent Office: Days
• US Class Current: 426/62
• CPC Class Codes: A21C 13/00 Provers, i.e. apparatus permitting dough to rise
• CPC Class Codes: A21D 10/00 Batters, dough or mixtures before baking
• CPC Class Codes: A21D 10/005 Solid, dry or compact materials; Granules; Powders
• CPC Class Codes: A21D 2/183 Natural gums
• CPC Class Codes: A21D 2/188 Cellulose; Derivatives thereof
• CPC Class Codes: A21D 2/366 Tubers, roots
• CPC Class Codes: A21D 6/00 Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
• CPC Class Codes: A21D 8/00 Methods for preparing or baking dough treatment of flour or dough by adding materials A21D2/00
• CPC Class Codes: A21D 8/042 with enzymes
• CPC Class Codes: Y10S 165/919 Wheeled

Abstract

A formulation for making a yeast-raised baked good having an extended shelf life is provided. The ingredients that contribute to the shelf life extension of the product are hard and soft wheat flours, dextrose, soybean oil, nonfat dry milk or milk replacement, fermented flavor, a gum blend, vital wheat gluten, distilled monoglycerides, an enzyme blend, konjac flour, and methylcellulose.

Claims

1. A formulation of dry ingredients for a yeast-raised baked good having an extended shelf life, the dry ingredients comprising:

at least 74 weight % flour;

6.5-9 weight % dextrose;

6-8 weight % soybean oil;

0.75-1.25 weight % nonfat dry milk or milk replacement;

0.04-0.06 weight % yeast flavor;

0.2-0.4 weight % blend of gums;

0.45-1.0 weight % vital wheat gluten;

0.1-0.4 weight % distilled monoglycerides;

0.6-1.0 weight % blend of enzymes;

0.0-0.18 weight % konjac flour; and

0.1-0.4 weight % methylcellulose.

2. The formulation of

claim 1

, further comprising:

at least 60.50 weight % hard wheat flour;

at least 17.33 weight % soft wheat flour;

at least 6.70 weight % dextrose;

at least 6.40 weight % soybean oil;

at least 1.00 weight % nonfat dry milk or milk replacement;

0.05 weight % yeast flavor;

at least 0.23 weight % blend of gums;

at least 0.45 weight % vital wheat gluten;

0.1 weight % distilled monoglycerides;

0.6 weight % blend of enzymes; and

at least 0.13 weight % methylcellulose.

3. The formulation of

claim 2

, further comprising:

62.00 weight % hard wheat flour;

18.20 weight % soft wheat flour;

6.70 weight % dextrose;

6.40 weight % soybean oil;

1.05 weight % nonfat dry milk or milk replacement;

0.05 weight % yeast flavor;

0.23 weight % blend of gums;

0.45 weight % vital wheat gluten;

0.10 weight % distilled monoglycerides;

0.60 weight % blend of enzymes; and

0.13 weight % methylcellulose.

4. The formulation of

claim 1

, wherein the yeast flavor comprises a spray dried beer flavor.

5. The formulation of

claim 1

, wherein the enzyme blend includes novo maltogenic amylase and novo xylanase.

6. The formulation of

claim 1

, wherein the enzyme blend comprises 7.59 weight % enzymes.

7. The formulation of

claim 1

, wherein the gum blend includes cellulose gum, guar gum, carrageenan, gum acacia, or xanthan, or a combination of cellulose gum, guar gum, carrageenan, gum acacia, and xanthan.

8. The formulation of

claim 1

, further comprising:

1-2 weight % salt;

0.1 weight % color;

0.5-0.9 weight % sodium acid pyrophosphate;

0.6-1.4 weight % soy flour;

0.08-0.4 weight % vanilla flavor; and

0.01 weight percent I-cysteine or L-cysteine.

9. A dough comprising the formulation of

claim 1

and further comprising:

yeast at a ratio of approximately 4% of the weight of the dry ingredients; and

water at a ratio of 43-46% of the weight of the dry ingredients.

10. A baked good comprising the baked dough of

claim 1

.

11. A baked good comprising the baked dough of

claim 1

having a shelf life of at least eight hours.

12. A baked good comprising the baked dough of

claim 1

having a shelf life of at least twenty-four hours.