Dough compositions for extended shelf life baked articles

Patent metadata

Field	Value
Publication number	US-9730459-B2
Application number	US-201614990412-A
Country	US
Kind code	B2
Filing date	Jan 7, 2016
Priority date	Jul 19, 2005
Publication date	Aug 15, 2017
Grant date	Aug 15, 2017

Abstract

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.

First claim

What is claimed is:

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.

Assignees

• Gen Mills Inc

Inventors

• Roy Soumya
• Ray Madonna M
• Weber Jean L

Classifications

• A23V2250/0616

  Cysteine · CPC title

• A21D2/265

  from cereals, flour, bran · CPC title

• A21D13/38

  characterised by the filling composition · CPC title

• A21D2/188

  Cellulose; Derivatives thereof · CPC title

• A21D2/26

  Proteins · CPC title