Baked goods

Abstract

Compositions and method comprising lactic acid-producing bacteria in baked goods.

What is claimed is: 
     
         1 . A baked composition selected from the group consisting of a cake, a pie, a tart, a pastry, a candy bar, an energy bar, a granola bar, a quiche, and a cookie comprising an edible starch and isolated  Bacillus coagulans  spores, and wherein said  Bacillus coagulans  spores are applied prior to cooking the baked good and present at a concentration of at least about 1×10 7  to 1×10 12  CFU of spores/int of external surface of said baked composition. 
     
     
         2 . The baked composition of  claim 1 , wherein said isolated  Bacillus coagulans  comprises between 0.01% and 0.1% by weight of said baked composition. 
     
     
         3 . The baked composition of  claim 1 , wherein said isolated  Bacillus coagulans  is  Bacillus coagulans  Hammer strain Accession No. ATCC 31284, GBI-30 strain, (ATCC Designation Number PTA-6086), GBI-20 strain (ATCC Designation Number PTA-6085) or GBI-40 strain (ATCC Designation Number PTA-6087). 
     
     
         4 . The baked composition of  claim 1 , further comprising  Bacillus coagulans  vegetative cells. 
     
     
         5 . The baked composition of  claim 1 , further comprising a fat selected from the group consisting of oil, butter, shortening, artificial lipid, synthetic fat, and a fat substitute. 
     
     
         6 . The baked composition of  claim 1 , further comprising a sugar, sugar substitute, or artificial sweetener. 
     
     
         7 . The baked composition of  claim 1 , wherein said  Bacillus coagulans  spores have been applied as a powder.