Dough compositions for extended shelf life baked articles

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.

1 - 17 . (canceled) 
     
     
         18 . A raw cinnamon roll composition comprising a developed dough layer and a fat component layer, wherein the developed dough comprises:
 hard wheat flour,   yeast,   vital wheat gluten, and   monoglyceride in an amount of less than 4 percent.   
     
     
         19 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough is yeast-leavened and comprises no more than a minor amount of chemical leavening agent. 
     
     
         20 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough comprises less than about 10 percent by weight chemical leavening agent based on the total weight of yeast and chemical leavening agent. 
     
     
         21 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough matrix contains no chemical leavening agent. 
     
     
         22 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough comprises vital wheat gluten in an amount up to 2.5 percent by weight. 
     
     
         23 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough comprises monoglyceride in an amount up to 2 percent by weight. 
     
     
         24 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough comprises monoglyceride in an amount up to 1.8 percent by weight. 
     
     
         25 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough comprises from about 0.05 to 0.3 weight percent hydroxyl propyl methyl cellulose. 
     
     
         26 . A raw cinnamon roll composition according to  claim 18  wherein the developed dough optionally comprises fructose in an amount of about 1 percent by weight or less. 
     
     
         27 . A yeast-leavened cinnamon roll composition according to  claim 18  wherein the developed dough comprises:
 vital wheat gluten in an amount up to 2.5 weight percent, 
 monoglyceride in an amount of less than 4 percent, 
 less than about 10 percent by weight chemical leavening agent based on the total weight of yeast and chemical leavening agent, and 
 
     
     
         28 . A yeast-leavened cinnamon roll composition according to  claim 18  comprising from 35 to 45 weight percent hard wheat flour, and optionally comprising fructose in an amount of about 1 percent by weight or less. 
     
     
         29 . A yeast-leavened cinnamon roll composition according to  claim 28  wherein the developed dough comprises from about 2 to about 8 weight percent yeast. 
     
     
         30 . A raw cinnamon roll composition according to  claim 28  wherein the developed dough comprises from about 0.05 to 0.3 weight percent hydroxyl propyl methyl cellulose. 
     
     
         31 . A yeast-leavened cinnamon roll composition according to  claim 18  comprising alternating dough and fat component layers. 
     
     
         32 . A yeast-leavened cinnamon roll composition according to  claim 27  comprising alternating dough and fat component layers.