Extended shelf life yeast-raised baked goods

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.

We claim:  
     
         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.