Dough compositions for extended shelf life baked articles
US9730459B2 · kind B2 · utility
1Cited by
21References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 7, 2016 |
| Grant date | Aug 15, 2017 |
| Priority date | — |
| Expiry date | Feb 11, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.