CA2214265A1 - Yeast leavened baked goods and fruit based shelf life extender composition therefor - Google Patents

Abstract

A shelf life extender composition will decrease the staling rate of yeast leavened baked goods by at least 10%, and generally up to 40%, when the baked goods are shelf stored at temperatures ranging from about 4°C up to 22°C. The shelf life extender composition comprises a mixture of fruit pectin and fruit fibre, in the range of 20% up to 60% by weight of fruit pectin, with the balance of the mixture being fruit fibre. The shelf life extender is incorporated into the dough formulations for yeast leavened baked goods as an initial constituent, in an amount of 1% up to 5% by weight of the flour constituent of the dough formulation. After baking and cooling, considerably improved softness of the baked goods can be noted for periods of up to 12 to 14 days. By reducing the rate of staling, which is determined by measuring the softness of the stored baked goods over time, and noting that baked goods incorporating the shelf life extender composition are softer than those which do not, over time, the shelf life of those baked goods has therefore been increased.
Since the shelf life extender composition is derived from fruits, particularly citrus fruits but also apples, the shelf life of the baked goods incorporating the shelf life extender is improved without the use of chemical or non-naturally occurring additives.

Description

CA 0221426~ 1997-08-27 YEAST LEAVENED BAKED GOODS AND FRUIT BASED
SHELF LIFE EXTENDER COMPOSITION THEREFOR

FIELD OF THE INVENTION:
This invention relates to baked goods, particularly yeast leavened breads, which have an extended shelf life due to the presence therein of a shelf life extender composition, whose purpose is to decrease the staling rate of the baked goods into whose dough formulation the shelf life extender is incorporated. The shelf extender comprises fruit pectin and fruit fibre, which are generally derived from natural citrus fruits, and which may be derived from other fruits such as apples. Usually, the fruit pectin and fruit fibre have been treated so that most, if not all, of the naturally occurring fruit colour and fruit flavour have been removed therefrom.

BACKGROUND OF THE INVENTION:
A particular aspect of the present invention is directed to commercially baked, yeast leavened baked goods, where a fruit based shelf life extender comprises fruit pectin and fruit fibre which have been added to the dough formulation during initial preparation of the dough from which the baked goods is baked. This is very much in contradistinction to baked goods such as raisin breads or other fruit breads which may contain, for example, cranberry pieces, pieces of orange rind, orange juice, or the like, where the raisins or other fruit pieces or juices have been added to the dough after the dough has been mixed, and just prior to its proofing and baking. The present invention is also in contradistinction to and not relevant to cake-type breads, such as banana bread or fig bread, or fruit muffins, cookies and the like, which are not yeast leavened.
It will first be noted that the present discussion, and this application, are relevant to yeast leavened baked goods of many different types. Baked breads, particularly commercially baked breads, are the most typical of yeast leavened CA 0221426~ 1997-08-27 baked goods, but the term, as used herein, is equally applicable to buns, bagels, rolls, and the like. The baked goods must be yeast leavened for the present invention to be applicable; and a particular feature of the present invention is that the shelf life extender is added to the dough formulation when it is first beingS prepared. Also, as used herein, the terms baked bread and baked goods should be considered to be interchangeable, or equivalent, except where their context clearly dictates otherwise.
The softness of any baked, yeast leavened bread comes as a property of the amount of moisture that is retained in the baked bread. The incorporation of a shelf life extender, which will act in such a manner as to combine with water and to increase the moisture retention in the bread, thus has the effect of adding an anti-staling agent to the bread--by which the staling rate of baked bread, when shelfstored, may be decreased. Indeed, reduction of staling rates of shelf stored breads, whether stored at refrigeration temperatures or at room temperatures, may be l S significantly improved. The manner by which these results occur will be discussed in greater detail hereafter.
In general, bread is a leavened baked food, of which the principal constituent is ground or milled cereal grain. The usual cereal content is wheat flour, although other grains may be lltili7e-l, at least in part. For example, rye may be used in the production of pumpernickel and rye breads, often with the addition of caramel colouring; multi-grain and other breads may utilize flours and grain constituents derived from oats and other grains; and whole wheat bread, or part-whole wheat bread, and cracked wheat bread, may contain all of the components of cleaned wheat kernel, whole grain meal, and possibly also white flour.
The leavening of yeast leavened bread dough is biological, and it is to yeast leavened breads, and other baked goods, to which this invention is directed.
In general, bakers' yeast is composed of living cells of Saccharomyces cerevisiae, which is a unicellular microorganism. The purpose of the yeast in CA 0221426~ 1997-08-27 leavening the bread dough is to ferment carbohydrates found in the bread dough, such as glucose, fructose, maltose, and sucrose, or starches derived from the flour.
However, yeast cannot metabolize lactose, a predominant carbohydrate in milk. Asthe fermentation proceeds, its principal products are carbon dioxide which produces the leavening effect, and ethanol which can be noticed as a slight alcohol scent in bread as it is rising.
The flour that is utilized in bread making is made from hard wheat. The dough that is thereby produced has good elastic properties so as to hold and contain the gases produced during fermentation, as discussed below.
If commercial breads are to be produced, sometimes the ingredients are measured in huge quantities, such as several hundred kilograms at a time. In anyevent, the dough for any yeast leavened baked goods is prepared by mixing and kneading the ingredients so that the dough becomes extendible, meaning that it can stretch during fermentation, and then allowing fermentation to occur under controlled conditions. Once the dough is fermented, it is usually kneaded once again, formed or cut into small loaf-size batches, proofed, and baked. When the dough is mixed and kneaded, it forms a soft, elastic mass, and this is termed as"developing" the dough, so that what is produced is a developed dough. A normal developed bread dough has a slight sheen on its surface and will be slightly sticky to touch. When the dough is stretched to a thin film, it should not tear readily, and it will have a translucent, webbed appearance when it is held towards a light source and viewed from the side away from the light. Often, the developed dough is punched or collapsed so that most of the leavening gas is pressed out of it, and so as to prevent the formation of large gas bubbles within the dough. Moreover, theprocess of punching the dough will mellow or relax the glutens that are developed in the dough.
Doughs may sometimes be fermented two or three times, and proofed whereby they are permitted to expand once again at a slightly elevated temperature CA 0221426~ 1997-08-27 before they are baked. Usually, commercial bread doughs are cut into loaf-size pieces, moulded, and then placed into baking pans prior to proofing; and the breads may be baked either in batches or by being placed on slow moving conveyors moving through tunnel ovens with sufficient dwell time to ensure that the bread is baked when it leaves the tunnel oven. Other baked goods such as buns, rolls, or bagels, may be treated somewhat differently.
Typically, commercial breads may be baked for about 18 to 20 minutes, or up to about 30 to 45 minutes, and are cooled for about 90 minutes before they are further handled, such as being sliced if necessary, wrapped, and prepared for delivery to the market.
Moreover, the above discussion is also applicable, at least as to the general steps taken in the formulation preparation, and baking of yeast leavened breads,rolls, buns, etc., in small or large quantities, such as may be carried out by ahousewife, an operator of a retail baked goods store, a staff baker at a hotel, hospital, or restaurant, and so on.
The methods and products of the present invention differ very considerably from fruit or cheese-breads and the like, which are yeast leavened breads, but where a fruit constituent such as raisins or cranberry bits, or a constituent such as cheese or other fillers, is not added to the dough until after it has been fully mixed.Indeed, such constituents might not be added until after at least a first fermentation.
In contradistinction, the present invention requires the addition of fruit pectin and fruit fibre to the dough formulation as it is being prepared. By so doing, as noted below, there is added to the bread to be baked a fruit based bread softener whose purpose is to give to the baked bread or other baked goods an extended shelf life, due to a higher retained moisture percentage. Some of the water content may be bound water, as discussed hereafter.
The present inventor has discovered, quite unexpectedly, that fruit pectin and fruit fibre can be employed as a shelf life extender composition, whereby the shelf CA 0221426~ 1997-08-27 life of yeast leavened baked goods is improved by decreasing the staling rate of the baked bread. However, the shelf life extender must be added to the formulation of the dough, when it is first being prepared, so that it will thus enter into the initial dough formulation and become an initial formulation constituent thereof.
S The shelf life extender composition of the present invention is wholly naturally occurring, and comprises a mixture of fruit pectin and fruit fibre. In the usual embodiment in which the shelf life extender composition of the present invention is to be used, particularly by commercial bakeries who will produce batches of bread loaves, buns, rolls, bagels, etc., in quantities of hundreds orthousands at a time, the shelf life extender composition is found in the form of a dehydrated powder. More particularly, the dehydrated powder is usually decoloured and deflavoured, as well. However, the shelf life extender composition--that is,the fruit pectin and fruit fibre employed as a shelf life extender composition--may be employed in other forms, such as in the form of a moist paste, with appropriate adjustments to the bread dough formulation in order that the formulation constituents thereof are otherwise found in that formulation in the same proportions as are required for a successful baked bread loaf product.
The fruit pectin and fruit fibre of the present invention, as noted hereafter, are generally derived from citrus fruits, but may be derived from other fruits such as apples.
The general formulation of pectin is described in greater detail hereafter. For the moment, it is noted that pectin is a polyscaccharide, which is particularly noted for its hydrophillic properties.
Pectin is found in fruits, root vegetables, and other plant products; and the most general use for pectin is to take advantage of the gelling property of pectin in the production of jams. For those purposes, pectin is usually derived from the inner portion of the rind of citrus fruits, or more particularly from apple pomace, and is manufactured as a white powder which is soluble in water. Other purposes to CA 0221426~ 1997-08-27 which pectin may be put are medicinal, for example when pectin and kaolin are combined for human consumption in anti-diarrheic medicines.
However, by combining fruit pectin with fruit fibre, in the ratio of 20:80 up to 60:40 of pectin:fibre and adding that fruit pectin and fruit fibre mixture into the dough formulation as one of the initial formulation constituents, in the amount of 1% up to 5% by weight of the flour constituent of the dough formulation, the rate of staling of the baked bread, after it is baked, is dramatically reduced, and thus the shelf life of the baked bread is extended. Shelf life extension, and decreased staling, are determined particularly by measurements of the softness of the baked bread, over time; the softness of the baked bread comes as a consequence of moisture which is retained in the baked bread; and a softer bread is regarded as a fresher bread. As bread stales, it becomes harder and less attractive and less palatable.
Moreover, stale bread which has become harder, has decreased toastability, so that when it is toasted the toast may be burned or dry.
The improved shelf life softness, and thus the improved and decreased staling rate of baked bread, come about as a consequence of competition in the baked bread for the water content thereof, which competition occurs between the starch component of the flour and the fruit pectin component of the shelf life extendercomposition of the present invention. Without the presence of the shelf life extender composition, the starch component of the flour will continue to absorb moisture--in a process defined as starch retrogradation--so that the baked breadbecomes more dry, and thus the baked bread becomes more stale.
As discussed hereafter, prior art baked, yeast leavened breads and other baked goods may be expected ordinarily to have a shelf life of not more than 4 or 5 days, after which they lose their softness, due to increased staling. In contradistinction thereto, commercially baked, yeast leavened breads or other baked goods--or yeast leavened baked goods in general--which are formulated in keeping with the present invention, will ordinarily be expected to have a shelf life CA 0221426~ 1997-08-27 of at least 9 to 12 days, even when shelf stored at room temperatures as well as at refrigeration temperatures such as 4~C to 6~C. The improved shelf storage characteristics come about as a result of the decreased staling rate of the bread, due to the presence of the shelf life extender composition as an initial formulationS constituent of the bread dough. Indeed, any baked bread which incorporates the present invention will exhibit the same improvements.
It should be noted that the standards for determination of the quantities of various constituents of bread dough, as they are employed in commercial bakeries, are established on the basis of 100 weight units of the flour being used. Thus, the formulations for batches of commercial bread dough being prepared are determinedon, say, 100 pounds (or multiples of 100 pounds) of flour, or 100 kilograms (or multiples of 100 kilograms) of flour, together with lower numbers of weight units of the water, yeast, salt, shortening, and other constituents, as they may be used.
Traditionally, flour was delivered to the baker in 100 pound, or 50 or 100 kilogram, sacks, which were emptied directly into the mixing vat or bowl without being divided. Accordingly, the present discussion m~int~in~ those criteria, for ease of underst~n~ling by professional bakers.
The present invention provides for the dough formulation to have a fruit pectin and fruit fibre shelf life extender which is added to the dough formulation during its initial plepa~dtion stages, in an amount which is in the range of about 1%
to 5% by weight of the flour constituent of the dough. A typical prepared dough formulation, based on 100 weight units of natural bread flour, will include 1 to 5 weight units of fruit pectin and fruit fibre, 30 to 70 weight units of water, up to 10 weight units of sugar, 2 to 5 weight units of yeast, and 1 to 5 weight units of a fat constituent such as liquid vegetable oil, shortening, or butter; as well as possible further amounts of salt, a mould growth inhibitor, and an emulsifier.
In the past, bread softeners such as mono-di-glyceride, lecithin, or other lipidbased softeners--essentially, esters of fatty acids--have been included in bread CA 0221426~ 1997-08-27 formulations. Even so, a shelf life of no more than five days can be achieved.
After the fifth day, unsold commercially baked breads are removed from the shelves, and disposed of. However, in keeping with the present invention, there is no necessity for the use of bread softeners, which are often viewed by the general S public as being artificial or chemical additives and/or substances, and which must be noted on the label description of ingredients. Essentially, the purpose of bread softeners has been to slow down the process of starch retrogradation, and thus to continue to m~int~in the moisture content in the bread. However, by the use of afruit based bread softener in keeping with the present invention, there is a competition established in the baked yeast leavened product between the hydrophillic pectin, and the starch component of the flour. However, the pectin will bind water, by which bound water is absorbed by the polysaccharide molecules andcarried into the bread formulation by the fruit pectin. There, the presence of the bound water increases the moisture content of the bread and therefore extends its shelf life. Thus, the use of fruit pectin and fruit fibre as a bread softener will serve to help prevent starch retrogradation because the bound water contributes to bread softness; whereas starch retrogradation captures water so that it is no longer available, thus causing staling of the yeast leavened bread.
As noted, fruit pectin is a sugar colloid, and is particularly found in fruits that are considered by the present invention including citrus fruits such as oranges, grapefruit, tangerines, lemons, etc., as well as apples, and combinations thereof, as noted below. During the baking process by which the bread is prepared, there is competition for the water constituent of the dough, which competition is carried out among the starch and fibre of the flour, as well as the fruit pectin and fruit fibre shelf life extender which is carried into the bread dough formulation for the bread.
Water will attach to the polysaccharide molecules in the pectin, and will also be absorbed by the starch, fruit fibre, and flour fibre. However, the water which CA 0221426~ 1997-08-27 attaches to the pectin is held in suspension by the pectin molecules due to their hydrophillic properties, causing the pectin molecules to swell.
Methods of making baked, yeast leavened breads or, more particularly, methods of improving the shelf life of baked, yeast leavened breads, in keeping with the present invention, include the preparation of a dough formulation which willinclude, as major constituents thereof, flour, water, yeast, and fat, and which may further include sugar, salt, a mould growth inhibitor, and an emulsifier. The dough formulation further includes fruit pectin and fruit fibre. The yeast leavened bread dough is prepared according to and in keeping with the process requirements therefor, including an initial mixing of the major constituents of the dough formulation, kne~-ling the formulated dough, resting the dough, punching the dough, and proofing the dough, all as may be required. However, during the initial mixing of the dough formulation, there is added thereto the fruit pectin and fruit fibre, which are carried into the dough formulation in the range of about 1% to 5% by weight of the flour constituent thereof. The fruit pectin and fruit fibre are carried into the dough formulation during the initial mixing thereof, and thereafter thefurther processing requirements for a prepared dough formulation of commerciallybaked bread may be carried out, as required, in the usual manner. Thus baking divided quantities of the prepared dough formulation into baked loaves of yeast leavened bread, or rolls, buns, bagels, etc., having fruit pectin and fruit fibre as constituents thereof, which will function as a crumb softener for the yeast leavened baked goods with the result that the shelf life thereof will be increased to at least 9 to 12 days.

DISCUSSION OF PRIOR ART PATENTS:
Several patents which have come to the attention of the inventor herein, require some discussion so as to demonstrate their lack of relevance to the present CA 0221426~ 1997-08-27 invention. Not all of the patents described immediately hereafter relate to breads, or baked products of any sort, but are made of record for the sake of the record:
FAHLEN United States patent No. 4,971,823 issued November 20, 1990 is directed to a high fibre baked product which is baked from dough formulation comprising high fibre flour and from 5% to 15% by weight of flour of a high fibre fruit paste. The intent is to provide a baked loaf product which has no fat constituent but which has a high fibre content. High fibre fruits, including figs, raisins, and dates, are employed for purposes of their high fibre content and their nutritional value. Moreover, raisin and date paste are used for their nutritional value, and raisin paste may also be employed because it may serve as a natural mould inhibitor. Citrus pulp may also be employed, in an amount of from 0.5% to

2% by weight of the final product based on the dry flour weight, for purposes offlavour; and where lemon pulp, which is more highly acid than orange pulp, is used, it also tends to be a mould inhibitor. Essentially, the purpose is to provide a high energy, dense, high fibre baked loaf having no fat such as butter or other animal fats that might normally be used in the production of bread. There is no concern or consideration over shelf life, as apl)arelltly the high fibre, low fat loaf is intended to be consumed quite quickly.
European patent application No. 0146044 was published June 26, 1985 and is equivalent to United States patent No. 4,587,126 issued May 6, 1986 to PATTONet al, and assigned to Campbell Taggart, Inc. Yeast leavened baked goods, essentially breads, are provided, which are intended to have the same taste, flavour, and texture, of conventional white bread but with reduced calorie content and increased moisture, fibre, and protein content. Specifically, citrus vesicle solids are employed, in an arnount of 5% to 20% by weight of the weight of flour; and the baked goods are intended to have a higher moisture content than the 38% moisturecontent which is permitted by law in respect of large loaves of white bread. Patton et al provide 45% moisture; and they attain their high moisture content by the use CA 0221426~ 1997-08-27 of citrus vesicle cells so as to attain higher water absorption, particularly during the baking process. The baked loaves have higher moisture and therefore are a lower calorie baked product than ordinary white bread. The citrus vesicles are employed rather than other water absorptive, low calorie materials such as Alpha Cellulose or soya husk fibre, corn fibre, or wheat bran. However, storage of the baked goods according to Patton et al is best attained by freezing the baked loaves, because the citrus vesicle cells contribute better storage qualities and freeze-thaw stability. Any extended freshness of the Patton et al/Campbell Taggart, Inc. baked loaves comesstrictly as a consequence of the use of citrus vesicle cells with the added feature of caloric reduction. However, since the discussion is otherwise in respect of comparison to commercial white breads which, by industry standard, are removed from the shelves after five days, the only contemplation of longer term storage is by freezing, so as to thereby take advantage of the freeze-thaw stability contribution of the citrus vesicle cells.
A German Offenlegungsschrift 3403090, published August 23, 1984, was filed by V.E. BACKWARENKOMBINAT DRESDEN which, at the time, was the appointed manufacturer of commercial baked products in East Germany. The document discusses the pl~pal~lion of breads, specifically German breads, using a dried and ground residue of apples and pears, in an amount of about 20% by weight of the rye and/or wheat flour being used. It is stated that the thus baked bread will retain its freshness and taste for at least six days. However, that statement must be taken in the context of zwieback, or twice-baked, breads. These breads are rye breads or wheat breads, not white breads; and if they are sliced, they will remain fresh for only three to four days. Moreover, the utilization of apple or pear concentrates is to provide a vehicle which will m~int~in water which is baked into the bread in captivity, so that the water will not be released to the starch fibre of zwieback, and thus the zwieback will remain crisp for longer. In this case, CA 0221426~ 1997-08-27 therefore, freshness is equated to crispness of the bread and not to softness of the bread.
DEVIC United States patent No. 5,480,788 issued January 2, 1996, and is particularly directed to discussions of the bleaching of plant materials so as to achieve a high degree of whiteness. Various plant materials are discussed, but each of them is soaked in an ~lk~line solution such as aqueous solutions of hydrogen peroxide having a pH which is at least 8.5. The aqueous solution is completely absorbed by the plant material without establishing any liquid phase, and is thereafter heated so as to bleach the plant material which is then washed and dried.
The dried fruit fibres are intended to be highly cellulosic, and are generally intended for use in low calorie dietary flours and the like. While the dietary flours mayultimately be used in some baked goods, the products of Devic are strictly bleached dry fibres, and there is no consideration of any contribution of shelf life of goods baked using those products.
BRIEF DESCRIPTION OF THE DRAWl[NGS:
Embodiments of this invention will now be described by way of example in association with the accompanying drawings in which:
Figure 1 shows the accepted chemical formula of methyl pectate, the essential component of pectin;
Figure 2 shows data comparing softness and percentage decrease in staling of a test bread, compared with a control white bread and control brown bread;
Figure 3 shows other test data, beginning at day three following baking of a white bread, a test bread, and the percentage decrease of staling of the test bread compared to the white bread;
Figure 4 shows data of a twelve day experiment comparing white test bread loaves and white control loaves, stored at 22~C and 4~C, and also showing comparative decrease in staling data; and CA 0221426~ 1997-08-27 Figure 5 shows a shorter, seven day test comparing storage of control and test breads at 22~C and 4~C and the comparative decreases in staling rates.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS:
It has been discussed, above, that fruit pectin and fruit fibre, when present in a dough formulation in an amount which is in the range of from 1% to 5% by weight of the flour constituent of the dough formulation, will function as a shelf life extender, or crumb softener. In this sense, the term "crumb" is directed to the baked composition or texture of the yeast leavened baked goods, in the manner as it isreferred to in the baking industry.
The fruit pectin and fruit fibre may be carried into the dough formulation in differing manners. The present invention contemplates that the fruit pectin and fruit fibre may be carried into the dough either with that portion of citrus fruits inparticular, or apples, or mixtures thereof, which fruit portion remains after the juice thereof has been removed in keeping with usual juice production processes as maybe carried out by commercial fruit juice suppliers. Those processes are, of course, outside the scope of the present invention. More particularly, however, the fruit pectin and fruit fibre are usually carried into the dough formulation in the form of a dehydrated powder which has been derived from that portion of citrus fruits, or apples, which remains after the juice has been removed therefrom, and which has further been dried or dehydrated--especially after it has been washed with solvents for the fruit colour and fruit flavour components which remain in the residual fruit pulp after the juice has been removed therefrom. While the specific manner of dehydration of the residual pulp is, for most purposes, outside the scope of thepresent invention, some discussion of the plepal~ion of dehydrated fruit pectin and fruit fibre powder will follow hereafter.
In any event, no matter how the fruit pectin and fruit fibre is carried into thedough formulation, it will be carried into the dough formulation in an amount so as CA 0221426~ 1997-08-27 to be present in the range of about 1% to about 5% by weight of the flour constituent of the dough formulation. For purposes of ease of understanding of the present invention, and for purposes of exemplification only, there now follows adescription of typical baking methods for preparation of improved commercially baked yeast leavened breads in keeping with the present invention. Similar discussions are also be applicable to commercially baked rolls, buns, and bagels.
Moreover, the following discussions are also generally applicable, as to the methodology and principles being described, to baking procedures for yeast leavened baked goods.
Other formulations for bread doughs, apart from those described hereafter, and particularly as they may be used in commercial bakeries, are within the skill of the ordinary person skilled in the art of baking, and commercial baking, and arespecifically contemplated herein. The examples noted herein are for purposes of illustration only, and are not intended to be limiting.
Assume, for purposes of discussion, that a batch of prepared dough for a commercially baked bread is being prepared, and that the amount of flour will be100 kilograms of bread flour. For the prepa~d~ion of a batch of cornmercially baked bread based on 100 kilograms of bread flour being used, about 3 kilograms of yeast will be employed. The yeast is suspended in about 5 kilograms of water at about 40~C so as to form a yeast slurry. If salt is to be used in the bread formulation, up to about 2 kilograms of salt will be added to the dough formulation at an applopliate time during its initial preparation; and about 3 kilograms of liquidvegetable oil, vegetable shortening, or butter, will be added to the dough formulation. As a typical example, a prepared dough formulation which will be inkeeping with the present invention, based on 100 weight units of natural bread flour, may be as follows:
flour 100 weight units water 30 to 70 weight units CA 0221426~ 1997-08-27 sugar up to 10 weight units yeast 2 to S weight units liquid vegetable oil, shortening, or butter 1 to 5 weight units salt 0 to 2 weight units mould growth inhibitor 0 to 0.25 weight units emulsifier 0 to 0.75 weight units fruit pectin and fruit fibre 1 to 5 weight units Usually, the water and sugar, and up to about 20 weight units of flour will be mixed together; if necessary, ascorbic acid may be added at this point to assist the oxidation of the mixture. The rem~ining flour constituent will then normally be mixed together with the water/sugar/flour mixture, and then the yeast slurry which had previously been made will be added. The liquid vegetable oil, shortening, orbutter constituent which is used in the dough formulation will be added; and at any time during the initial ~lepaldlion of the dough formulation, the salt, if used, the mould growth inhibitor, and the emulsifier, if used, will be added to the dough formulation. Also, at any time during the initial steps for preparation of the dough formulation, between 1 and 5 weight units of fruit pectin and fruit fibre will be added to the dough formulation.
Thereafter, the prepared dough formulation will be mixed and kneaded in a bread mixture until it is fully developed, and then rested while fermentation proceeds. Then, the fermented, developed dough will be punched or re-kneaded so as to remove large gas bubbles therefrom, and then it will be rested for a second time. The prepared dough will be divided into a~propliate weights, moulded, and deposited into baking tins; and, if necessary, the deposited dough will then be proofed. Finally, the divided quantities will be baked into loaves of commercially baked bread; and thereafter, the baked bread will be cooled, removed from its baking tins, sliced if necessary, stored, and wrapped, for further handling so as to be brought to the consumer.

CA 0221426~ 1997-08-27 Returning to the provision of fruit pectin and fruit fibre constituents to be added to the dough formulation, it has been stated above that the fruit pectin and fruit fibre may be carried into the dough formulation in the form of a dehydrated powder which has been derived from citrus pulp, or apple pulp, which has been dried. Some discussion of typical manners by which the dehydrated powder may be obtained, as determined by the present inventor, now follow:
First, it is assumed that citrus fruits, or apples, are being employed, or combinations thereof, from which the juice has been extracted. What remains fromthose fruits, after the juice has been extracted, is a residual fruit pulp. That pulp will have fruit colour components and fruit flavour components, which are typical as to the fruit which is being employed. However, fruit colour and fruit flavourcomponents of residual fruit pulp are soluble in appropriate solvents therefor.
Appropriate solvents may be water, or highly heated water in the form of steam, alcohols, or edible esters such as glycerine. In any event, when suitable solvents are mixed with the residual fruit pulp which remains after the fruit juice has been removed from fruits being employed, the fruit colour and fruit flavour components will be carried into a solution which is quite apart from the fruit pectin and fruit fibre which are also rem~ining constituents of the residual fruit pulp. As such,therefore, after the fruit pulp has been washed in the solvent, it may thereafter be dried such as by being sprayed into a drying tunnel or tumbling chamber. If so, all or substantially all of the fruit colour and fruit flavour components will be removed from the residual fruit pulp/solvent mixture, because the fruit colour and fruitflavour components will be carried out as solutes in the solvents therefor.
The citrus fruits which may be employed include the typical or usual citrus 2~ fruits such as oranges, tangerines, lemons, limes, and grapefruits; the citrus fruits may also be citrons, kumquats, tangelos, citranges, and tangors. Tangelos, citranges, and tangors, are bred hybrids or cross-hybrids from such as tangerines and grapefruit, various species of oranges, or oranges and tangerines.

CA 0221426~ 1997-08-27 It has been stated above that a mould growth inhibitor may be utilized in the bread dough formulation. For example, calcium propionate or sodium propionate may be lltili7e-1; it being recognized that prolonged shelf life of baked, yeastleavened bread, and thereby an increased retention of moisture, may foster the possibility of moulds developing in the bread, especially on surfaces thereof, and especially if the bread wrapper has been opened. Thus, the consuming public may expect or require the use of a mould growth inhibitor.
However, it may be noted that, if the freshly baked bread is to be bagged or packed into a sealed package such as a typical plastic bread bag or overwrap while it is still hot, or if the sealed bread bag or package may be gas flushed with aneutral or non-oxidizing gas such as carbon dioxide or a nitrogen-rich gas mixture prior to or just as the baked bread is placed therein, the use of a mould growthinhibitor may be lessened, if not elimin~te~l Moreover, so as to promote competition for the water constituent, not only during dough preparation but also in the baked bread, use of an emulsifier such as mono-di-glyceride may be appropriate.
The decision as to the utilization and quantity of salt to be used, if any, may be determined by many factors, as is well known in commercial bakery practice.
For example, the baker will take into consideration the flour and the yeast being used, as well as the ambient conditions of temperature and humidity, and even such matters as barometric pressure and elevation of the commercial bakery above sea level.
As to the matter of the total elimin~tion of the flavour and the colour constituents of the fruit pectin and fruit fibre used in the formulation of breads in keeping with the present invention, the following conditions may also apply or be considered by the commercial bakery: In some circumstances, there may be an intent to retain at least a small amount of the flavour and perhaps even of the colour, particularly when the fruit pectin and fruit fibre have been derived from CA 0221426~ 1997-08-27 oranges. Such circumstances may include the preparation of baked bread which is particularly intended to be used to prepare breakfast toast. Usually, however, breads and other yeast leavened baked goods in keeping with the present invention will be used in their intended manner, and will be m~nuf~ctured without any fruit flavour or fruit colour of the fruit pectin and fruit fibre being noticeable or evident.Traditionally, white round topped commercially baked breads in North America are considered by the comrnercial bakers, and by the retail sellers, to have a shelf life of usually not more than five days, and an eating quality life of up to seven days. Commercial baked breads, buns, rolls, bagels, and the like, may and usually are date stamped on their packaging, so that they may be removed from retail shelves after about five days. This is essentially important in respect of breads and some rolls and buns such as dinner rolls, soft kaiser rolls, hamburger and hot dog buns, and so on. It may also be noted that, typically, commercially baked breads and the like in continental Europe are expected to have shelf life and eating life of no more than three to five days.
The role of lipid systems, the fats and oils, and monoglycerides, that may be found in yeast leavened baked goods of all sorts, is now being more fully understood. Specifically, the lipid systems will function so as to prevent or delay starch retrogradation by surface extension of the coating ability of the starch molecules by the available lipids. However, that film will break down over a period of a few days up to five days or one week, and thereby the water phase in the baked goods will be absorbed by the starch and other solids therein.
However, it has been discovered that the use of fruit pectin and fruit fibre, particularly citrus pectin and citrus fibre in dough formulations, will result in the retention of an excess amount of water. There may also be less water loss, whichoccurs during the baking process. One result is that, after final prepalaLion of the dough for yeast leavened baked bread or other baked goods, and placement of the divided dough into baking tins or forms, is that there may be a water content of CA 0221426~ 1997-08-27 about 40% to 42% after the baked goods have been baked, as opposed to the usual 34% to 36% water content that is usually found in conventional commercially baked breads, rolls, buns, and the like.
The retained water phase in the yeast leavened baked breads and other baked goods having fruit pectin and fruit fibre incorporated in their dough formulation as a shelf life extender is so strong, indeed, that there will be a strong competition between the fruit pectin and fruit fibre constituent and the starch constituent, each of which will compete for water absorption within the baked bread. Effectively, therefore, there may be two water systems which are found in the baked breads;
and, as described in detail herein, the baked goods are consequently rendered considerably softer for a longer period of time.
The more important component of the shelf life extender of the present invention is pectin. Pectin is a purified carbohydrate product which is obtainedfrom the dilute acid abskact of fruits, particularly from the inner portion of the rinds lS of citrus fruits and the like, or from apple pomace. Pectin is a polysaccharide; and is a mixture of which the most important constituent is methylpectate, whose chemical formulation is shown in Figure 1. Methylpectate is the methyl ester of pectid acid, which is high molecular weight polymer of D-galacturonic acid, and has the formula shown in Figure 1.
It is the combination of the pectin, together with the fruit fibre, which produces the colloid activity, and thus the competing water systems, and will provide the improved shelf life and lower staling rates which are accomplished by the present invention. It should also be noted that pectin will absorb up to twenty-five times its own weight in water, whereas flour will absorb only up to 66% of its weight in water. Comparatively, therefore, the ratio of the water absorption properties of pectin compared with the water absorption properties of flour may be stated as 2,500:66, which is quite profound.

CA 0221426~ 1997-08-27 Moreover, bakers, and particularly commercial bakers, are also concerned with farinograph tests, which show the rate of absorption of water into flour, as well as other prescribed results concerning arrival and peak time, departure time, and stability, of the flour as determined by farinograph testing procedures. It has been discovered that ordinary flour of the sort used by commercial bakers for the production of white bread products, including breads, rolls, and buns, will havesignificantly better farinograph test results when the flour is mixed with fruit pectin and fibre. The following is a description of such a test:
Ordinary white bread flour was selected as a control group; and two test batches where prepared. The first test batch incorporated 2% of soya fibre, by weight, into a sample of the control flour; the second test batch incorporated 2% of citrus pectin and citrus fibre, specifically as derived from Florida oranges, into a sample of the control flour. Farinograph tests were conducted, with the results shown in Table I, below:
TABLE I:
Farinograph Tests Control White Test Sample I T e s t Sample II
Flour 2% Soya Fibre 2 %
C i t r u s Pectin & Fibre Mixture Absorption 66.2% 67.4% 71.3%
Arrival Time (min) 1.5 1.5 1.5 Peak Time (min) 3.0 3.0 5.0 Departure Time (min) 9.0 9.0 13.0 Stability (min) 7.5 8.5 11.5 CA 0221426~ 1997-08-27 It is seen that test sample II had higher water absorption than either of the other samples, its peak time was 5.0 minutes as compared with 3.0 minutes for the other two samples, and its stability was 11.5 minutes as compared with 7.5 minutes for the control white flour sample and only 8.5 minutes for the other sample incorporating 2% soya fibre by weight. Clearly, the test sample incorporating 2%citrus pectin and fibre ~ by weight had much better farinograph test results.
From those results, a commercial baker will understand that ordinary white flourincluding 1%, and up to 5%, by weight of fruit pectin and fruit fibre, will provide better and easier h:~n~lling characteristics, particularly when employed in the production of yeast leavened baked goods in commercial quantities.
The softness of bread is normally measured in instron units, which are determined by pressure tests or, rather, tests of compression or compressibility of the bread, usually on a daily or every few days basis. The softness of breads, or other baked goods, contributes to their shelf life characteristics; it being understood that softer baked goods will have a longer shelf life. In all inskon unit testing, as described herein, standard methods as prescribed and accepted by the American Society of Bakery Engineers, were followed.
EXAMPLE I:
One batch of bread was baked, wherein the fruit pectin and fruit fibre were carried into the dough formulation during the initial preparation thereof, together with fruit colour and fruit flavour as they were found in a residual fruit pulp derived from oranges, after orange juice had been extracted therefrom. The amount of orange fruit pectin and orange fruit fibre in this case, was within the range provided for by this invention, namely within the range of from 1% to 5% by weight of theflour constituent of the prepared dough formulation. Then, typical inskon unit tests of the experimental bread were made, and compared with ordinary commercial white and whole wheat breads. Calculations as to reduction of staling rates werealso made. The results are noted in Table II, which gives the bread compression CA 0221426~ 1997-08-27 strength of sliced breads, expressed in g/cm2 (~ 22~C, and where the bread is compressed to 25% of its original thickness; and reductions in staling rates.
The formula by which staling rate decrease is calculated, is based on the softness of the control sample minus the softness of the test sample, divided by the softness of the control sample, expressed in percentage; and is shown as:
Staling Rate Decrease = Control Softness - Test Softness x 100 Control Softness 0 TABLE II:
White, Brown, and Test Samples at Room Temp~ulu, ~s WHITE 11.21 19.95 20.27 21.61 25.34

3 4 .67 g/cm2 BROWN 14.16 19.76 21.66 24.46 27.32 32.46 g/cm2 TEST 13.00 13.54 14.68 15.32 18.36 77 g/cm2 % cf W. -15.97% 32.13% 27.58% 29.11% 27.55%
34.18%
% cf B. 8.19% 31.48% 32.22% 37.37% 32.80%
29.70%

The results of Table II are plotted on Figure 2. However, the day 1 results for the test sample are ignored, it being believed that an error in measuring procedures took place. A11 other tests reported herein show an initial softness of the experimental breads incorporating shelf life extenders in keeping with the present invention as being softer than the control breads.

EXAMPLE II:

CA 0221426~ 1997-08-27 In a further experiment, tests were run to establish the prolonged crumb softness using citrus fibre and pectin, which was added to the dough formulation in an amount of 2% based on the flour weight. In this test, approximately 1,000 loaves of bread were prepared, each loaf weighing 675 grams net.
It was observed, however, that the addition of 2% by weight of flour of the citrus fibre and citrus pectin required either an increased amount of water, or a decreased amount of flour, by approximately 8% in order to develop a pliable andwell developed dough. Thus, approximately 8% additional water was added to the dough formulation during its plel)al~lion. The balance of the dough formulation was conventional, comprising flour, sugar, vegetable oil, yeast, a small amount of mono-di-glycerides, and a small amount of salt.
Moreover, because it was anticipated that there would be a higher moisture retention in the baked bread, the scaling weight for each loaf as the fully developed and rested dough was being divided for placement into baking tins, was reduced by about 3%. Still further, the baking time for the baked bread, in a conventional commercial oven, was reduced from 18 minutes to 17.2 minutes, or approximately

4.4% reduction of baking time.
Further instron unit testing was carried out, compared with ordinary commercial white bread, with the following results, expressed in g/cm2 (~ 22~C, with the bread being compressed to 25% of its original thickness. The results are noted in Table III:

TABLE III:
White and Test Samples at Room Temperatures WHITE 19.87 20.89 23.36 26.59 3 2 . 63 g/cm2 CA 0221426~ 1997-08-27 TEST 13.66 14.79 16.67 19.74 23.72 g/cm2 STALING DECREASE 31.25% 29.20% 28.64% 25.76%
27.31%

The experimental results from Table III are shown in Figure 3.
Examples I and II, above, were carried out during the spring and summer months. The breads of Example I were baked in a small laboratory kitchen, and the breads of Example II were baked in a larger test kitchen.
In Examples III and IV, below, larger test batches of breads were baked using the same commercial baking equipment as is used for production of several different brands of commercial white breads which are supplied to the market in the Toronto and surrounding Southern Ontario regions. The control samples, therefore, in Example III and Example IV are commercial breads.

EXAMPLE III:
Control bread samples were removed from commercial production for storage and testing. At the same time, using similar equipment, a batch of about 1,000 loaves of bread was prepared, again using 2% of citrus pectin and citrus fibre mixture, by weight of the flour being used. The ratio of citrus pectin:citrus fibre was approximately 40:60.
After the breads were baked and cooled, a first set of instron tests were made immediately, which results are shown in Table IV, below, as results at day 0. The test and control samples were then divided into two batches, and one batch was stored at room temperature of 22~C for the following twelve days, the other batch of test and conkol breads was stored at refrigerated temperatures of about 4~C for the following twelve days. Instron tests were carried out after two, five, eight, and twelve days of storage on samples from each of the batches of stored bread, with CA 0221426~ 1997-08-27 the following results. Once again, the co~ aldlive staling rate decrease is alsoshown.

TABLE IV:
Commercial Test Samples at 22~C and 4~C
Day 0 2 5 8 12 White (~ 22~C 5.78 12.04 17.47 23.02 24.

g/c m2 Test (~ 22~C 5.00 10.37 13.46 16.56 19.

g/c m2 Staling Decrease 12.98% 13.87% 22.95% 28.06% 19.

%

White ~ 4~C 5.78 16.48 26.93 29.05 29.

g/c m2 Test ~ 4~C 5.00 13.14 19.02 22.64 19.

g/c m2 Staling Decrease 12.98% 20.27% 29.37% 22.06% 33.

%

The above results are shown in Figure 4.
These tests were carried out at the end of September, carrying into the first week of October.

EXAMPLE IV:

CA 0221426~ 1997-08-27 Similar tests as those in Example III, above, were made using a differing bread formulation for a commercial bread which is marketed as a soft bread in the first instance. These tests were made in the first week of September, and were discontinued after one week. Again, commercial breads were compared with sample breads baked at the same time on the same equipment in the same commercial bakery; and the breads were stored at 22~C (room temperature) and 4~C
(refrigeration temperature) for testing. Those results, and the results of the staling rate decrease, are shown in Table V.

0 TABLE V:
Commercial Test Sample at 22~C and 4~C
Day 0 3 5 7 White ~ 22~C 9.21 14.08 15.97 1 9 . 6 7 g/cm2 Test (~ 22~C 6.57 9.29 12.08 1 1 . 8 2 g/cm2 Staling Decrease 28.66% 34.02% 24.36% 39.90%
White (~ 4~C 9.21 19.26 22.68 2 4 . 7 3 g/cm2 Test ~ 4~C 6.57 14.31 17.40 1 9 . 8 2 g/cm2 Staling Decrease 28.66% 25.70% 23.38% 19.85%

The above results are also plotted in the results of Figure 5.

GENERAL DISCUSSION:
There are significant economies of scale that can be realized by the use of shelf life extenders for yeast leavened baked goods, in keeping with the presentinvention, as well as ecological advantages to be gained. For example, because there is an extended shelf life to be gained for commercially baked, yeast leavened CA 0221426~ 1997-08-27 breads, there is a reduced requirement for the commercial baker to m~int~in hugefleets of delivery trucks for delivery on a daily basis to retail distribution centres, retail supermarkets, and the like. It may be a~prop~iate for deliveries to be made only once every two or three days. This, in turn, reduces the requirement for capital investment and equipment on the part of the commercial baker or on the part of the retail supermarket chain, due to the decreased number of delivery truck excursions that are required. This, in turn, will mean less emissions from the delivery truck engines, and thus a reduced impact on the environment. The real savings in reduced costs may be handed on to the consumer, thereby resulting either in lower pricedbread loaves at the retail level, or less frequent increases in the retail price of baked bread; and as well, there is an ecological benefit to be derived.
There is one further advantage that may be gained by production of baked breads in keeping with the present invention. Government agencies, as well as industry associations, pay particular attention to listing of ingredients in prepared l S food products of all sorts, including commercially baked breads. The usualconvention is that the order in which the constituents of a food product are listed is based on the relative proportion of each individual constituent that is stated in the table of ingredients, with the ingredients that have the highest proportion being stated first. Also, statements which are in any way misleading, or which might be regarded as being indicative of something which is not the case, or of suggesting that a particularly healthful ingredient is being used when it is not, will not be tolerated.
A typical label of ordinary commercially baked breads might carry a table of ingredients somewhat as follows:
wheat flour, water, sugar, vegetable oil, yeasts, mono-di-glycerides, chemical preservatives, salt, etc.

CA 0221426~ 1997-08-27 On the other hand, breads that are prepared in keeping with the present invention may well have a table of ingredients which appears on the bread package w~pillg, as follows:

wheat flour, water, sugar, vegetable oil, yeast, dietary fruit pectin and dietary fruit fibre, salt, mould growth inhibitors, etc.

Accordingly, the prospective purchaser of the yeast leavened baked goods that have been prepared in keeping with the present invention will note the inclusion of dietary fruit fibre and dietary fruit pectin as principal ingredients of the baked goods, and will further have noted the absence of a listing of any ingredient that appears simply to be a synthetic or chemical additive except as to inhibit mouldgrowth.
There has been described shelf life extenders for yeast leavened baked goods, in which fruit pectin and fruit fibre are employed as the shelf life extender and thus as a bread softener. The use of such bread softeners, which are added to the bread dough formulation as it is being prepared, results in higher moisture retention within the baked bread. Thus, baked goods in keeping with the present invention are generally softer, and have a longer shelf-life--9 to 12 days, and up to 14 days, is not uncommon.
Various citrus fruits, and apples, have been suggested. Tests have shown excellent flavour and bread softness, and improved shelf storage characteristics, as noted above.
Other variations and amendments to the baked goods formulations and the prepared baked goods may be suggested and/or achieved, without departing from the spirit and scope of the accompanying claims.

Claims (27)

WHAT IS CLAIMED IS:

1. A shelf life extender composition for decreasing the staling rate of yeast leavened baked goods by at least 10%, when shelf stored at temperatures of4°C up to 22°C for up to at least 12 days;
said shelf life extender composition comprising a mixture of fruit pectin and fruit fibre, in the range of 20% up to 60% by weight of fruit pectin, with the balance of said mixture being fruit fibre;
where said yeast leavened goods are baked from dough formulations whose initial formulation constituents at least comprise flour, water, yeast, fat, and said shelf life extender composition in an amount of 1% up to 5% by weight of the flour constituent of said dough formulations.

2. The shelf life extender composition of claim 1, for decreasing the staling rate of yeast leavened baked goods chosen from the group consisting of breads, rolls, buns, and bagels; and wherein the decrease in staling rate is in the range of about 10% up to about 40%.

3. The shelf life extender composition of claim 2, wherein said fruit pectin and said fruit fibre are derived from citrus fruits.

4. The shelf life extender composition of claim 3, wherein said fruit pectin and said fruit fibre are in the form of a dehydrated powder.

5. The shelf life extender composition of claim 4, wherein said fruit pectin and said fruit fibre are decoloured.

6. The shelf life extender composition of claim 4, wherein said fruit pectin and fruit fibre are deflavoured.

7. The shelf life extender composition of claim 3, wherein said citrus fruit is chosen from the group consisting of oranges, tangerines, lemons, limes,citrons, grapefruit, kumquats, tangelos, citranges, and tangors.

8. The shelf life extender composition of claim 7, wherein said fruit pectin and said fruit fibre are in the form of a dehydrated, deflavoured, and decoloured powder which is derived from citrus fruits from which juice has been extracted so as to leave a residual citrus fruit pulp, and wherein said residual citrus fruit pulp has been washed in a solvent for citrus fruit flavour and citrus fruit colour so as to carry said citrus fruit flavour and citrus fruit colour in a solution thereof away from said residual citrus fruit pulp, and wherein the remaining residual citrus fruit pulp has thereafter been dried and ground up so as to form said dehydrated, deflavoured, and decoloured powder.

9. The shelf life extender composition of claim 7, wherein said solvent is water, steam, an alcohol, or an edible ester.

10. A method of improving the shelf life of yeast leavened baked goods chosen from the group consisting of breads, rolls, buns, and bagels;
wherein said yeast leavened baked goods are baked from a dough formulation utilizing, as major constituents thereof, the shelf life extender composition of claim 1, flour, water, yeast, fat, and an additive chosen from the group consisting of salt, a mould growth inhibitor, an emulsifier, and combinations thereof;
wherein said method comprises the steps of:
(a) preparing dough for said yeast leavened baked goods by mixing said major constituents thereof, kneading the dough, resting the dough, punching the dough, and proofing the dough, as required; and (b) baking divided quantities of said prepared dough into said yeast leavened baked goods;
whereby said fruit pectin and fruit fibre of said shelf life extender composition will function as a crumb softener in said yeast leavened baked goods, and thereby increase the shelf life thereof to at least 9 to 12 days by decreasing the staling rate thereof by an amount of at least 10% up to about 40%.

11. An improved commercially baked, yeast leavened bread, having an increased shelf life of at least 9 to 12 days, and a decreased staling rate in an amount of at least 10% up to about 40%;
wherein said commercially baked bread is baked from a dough formulation utilizing, as major constituents thereof, the shelf life extender composition of claim 1, flour, water, yeast, fat, and an additive chosen from the group consisting of salt, a mould growth inhibitor, an emulsifier, and combinations thereof; and wherein said fruit pectin and fruit fibre of said shelf life extender composition have been baked into said commercially baked yeast leavened bread so as to function as a crumb softener therefor, and to thereby provide for said increased shelf life by decreasing the staling rate thereof.

12. A constituent dry mixture for use in the preparation of yeast leavened baked goods chosen from the group consisting of breads, rolls, buns, and bagels;where said constituent dry mixture utilizes said shelf life extender composition of claim 4, and comprises:
a select weight of flour;
up to 10% by weight of the flour weight of sugar; and 1% to 5% by weight of the flour weight of said shelf life extender composition.

13. The constituent dry mixture of claim 12, further comprising up to 3%
by weight of the flour weight of an additive selected from the group consisting of salt, mould growth inhibitor, and emulsifier, and combinations thereof.

14. The constituent dry mixture of claim 12, further comprising up to 2%
by weight of the flour weight of salt.

15. The constituent dry mixture of claim 12, further comprising up to 0.25% by weight of the flour weight of mould growth inhibitor.

16. The constituent dry mixture of claim 12, further comprising up to 0.75% by weight of the flour weight of emulsifier.

17. The constituent dry mixture of claim 12, wherein said fruit pectin and said fruit fibre of said shelf life extender are deflavoured and decoloured.

18. A method of making dough or yeast leavened baked goods, utilizing the constituent dry mixture of claim 12, including the steps of mixing together: (a) said constituent dry mixture;
(b) 2% to 5% by weight of the flour weight of yeast;
(c) 1% to 5% by weight of the flour weight of a fat selected from the group consisting of vegetable oil, shortening, butter, and mixtures thereof; and (d) 30% to 70% by weight of the flour weight of water.

19. The method of claim 18, wherein said yeast is first mixed with 5%
by weight of the flour weight of water.

20. The method of claim 19, further including the steps of:
kneading the dough mixture;

punching the kneaded dough mixture;
resting the punched and kneaded dough mixture; and baking divided quantities of said dough mixture into said yeast leavened baked goods.

21. A method of making commercially baked, yeast leavened bread having an increased shelf life of at least 9 to 12 days, and a decreased staling rate in an amount of at least 10% up to 40% when shelf stored at temperatures of 4°C
up to 22°C;
wherein said method utilizes the constituent dry mixture of claim 12, and includes the steps of:
making a bread dough by mixing together said constituent dry mixture of claim 12,2% to 5% by weight of the flour weight of yeast, 1% to 5% by weight of the flour weight of a fat selected from the group consisting of vegetable oil, shortening, butter, and mixtures thereof, 20% to 70% by weight of the flour weight of water, and up to 3% by weight of the flour weight of an additive selected from the group consisting of salt, mould growth inhibitor, an emulsifier, and combinations thereof;
kneading the bread dough;
punching the kneaded bread dough;
resting the punched and kneaded bread dough;
dividing the bread dough into loaf sized portions; and baking the loaf size portions.

22. A dough formulation for yeast leavened baked goods chosen from the group consisting of breads, rolls, buns, and bagels, and having an improved shelf life and decreased staling rate when shelf stored at temperatures of 4°C up to 22°C, and wherein the staling rate of said baked goods is decreased by an amount in the range of about 10% up to about 40%, for up to at least 12 days;
said dough formulation comprising:

flour;
water, in an amount of 30% up to 70% by weight of said flour;
yeast, in an amount of 2% up to 5% by weight of said flour;
fat, selected from the group consisting of vegetable oil, shortening, butter, and mixtures thereof, in an amount of 1% up to 5% by weight of said flour;
and a shelf life extender composition comprising a mixture of fruit pectin and fruit fibre in the ratios of 20:80 up to 60:40 of pectin:fibre said shelf life extender composition being present in said dough formulation in amount of 1% up to 5% by weight of said flour.

23. The dough formulation of claim 22, further comprising sugar, in an amount up to 10% by weight of said flour.

24. The dough formulation of claim 23, further comprising up to 3% by weight of said flour of an additive selected from the group consisting of salt, mould growth inhibitor, an emulsifier, and combinations thereof.

25. A method of improving the shelf life and decreasing the staling rate by an amount in the range of about 10% up to about 40%, of yeast leavened baked goods chosen from the group consisting of breads, rolls, buns, and bagels, when shelf stored at temperatures of 4°C up to 22°C for up to at least 12 days;
where said yeast leavened baked goods are baked from a dough formulation whose initial formulation constituents at least comprise flour, water, yeast, fat, and a shelf life extender composition in an amount of 1% up to 5% byweight of the flour constituent of said dough formulations; and wherein said shelf life extender comprises a mixture of fruit pectin and fruit fibre in ratios of 20:80 up to 60:40 of pectin:fibre;
wherein said method comprises the steps of:
(a) preparing said dough formulation into bread dough;

(b) kneading said dough;
(c) resting said dough;
(d) punching said dough;
(e) proofing said dough, as required; and (f) baking divided quantities of said dough into said yeast leavened baked goods.

26. The method of claim 25, wherein said dough formulation further comprises sugar, in an amount up to 10% by weight of said flour.

27. The method of claim 26, wherein said dough formulation further comprises up to 3% by weight of said flour of an additive selected from the group consisting of salt, mould growth inhibitor, an emulsifier, and combinations thereof.