Extended shelf life yeast-raised baked goods

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 wh...

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Bibliographic Details
Main Authors CATALDO MICHAEL D, VINCENTE PATRICIA A, PITTS ROBERT P
Format Patent
LanguageEnglish
Published 05.07.2001
Edition7
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC
GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS
HANDLING BAKED ARTICLES MADE FROM DOUGH
HUMAN NECESSITIES
MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS
PRESERVATION THEREOF
TECHNICAL SUBJECTS COVERED BY FORMER USPC
TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary: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.
Bibliography:Application Number: US20000739175