How to extend the shelf life of bread

Abstract

A method for extending the shelf life of a baked bread product containing wheat flour, comprising providing the integrated shelf life extender composition to a dough mixture containing at least a portion of the wheat flour in the baked bread product recipe, wherein the integrated shelf life extender composition comprises the following ingredients in weight percentage based on the total weight of the shelf life extender composition: a) about 10 wt.% to about 80 wt.% of at least one fat composition; b) about 1 wt.% to about 10 wt.% of at least one hydrocolloid adsorbent; c) about 1 wt.% to about 5 wt.% of at least one glyceride; d) about 1 wt.% to about 5 wt.% of at least one dough strengthener; e) about 1 wt.% to about 10 wt.% of at least one flavor component. The integrated shelf life extender composition is added to the dough mixture in an amount of about 0.5 wt.% to about 2 wt.% based on the weight of the baked bread product recipe. Thereafter, the dough mixture containing the shelf life extender composition is incorporated into the baked bread product recipe. In a specific embodiment, the baked bread product is white bread.

Description

[0001] The present disclosure relates to a method of extending the shelf life of a baked bread product containing wheat flour, such as white bread, to at least seven (7) days.

[0002] Bread is one of the oldest prepared foods and is a staple food product almost all over the world. Modern bread production methods use mechanical processing of dough to reduce the fermentation period and the time required to produce bread. This process is widely used in large factories around the world. As a result, bread can be produced very quickly and at a low cost for manufacturers and consumers.

[0003] However, bread is a dynamic system that undergoes continuous physical, chemical and microbiological changes that limit its shelf life. Physical and chemical changes lead to a loss of freshness, as evidenced by changes in texture and taste and a gradual hardening of the crumb. Microbiological changes lead to the development of off-flavors, the production of invisible mycotoxins and visible mold growth. Bread staling results in food waste and economic losses to producers and consumers. To avoid the sale and consumption of stale bread, some producers voluntarily remove bread from retail shelves less than five (5) days after baking.

[0004] Extending the shelf life of bread from five (5) days to at least seven (7) days would have significant economic benefits for both producers and consumers by extending the viable retail and consumption period of baked bread products.

[0005] The disclosed method is developed to solve the problem of short shelf life of bread, exemplified by white sandwich bread, by extending the shelf life from 5 days to 7 days. This method can maintain the texture, moisture, aroma retention and freshness of bread for at least up to 7 days.

[0006] This method enables bread manufacturers to utilize the best combination of ingredients in an integrated shelf life extender composition, thereby achieving better performance in such bread applications. In addition, this method eliminates the need to purchase from different ingredient manufacturers and eliminates the need to determine and measure the dosage of each individual ingredient, resulting in a combined approach to extend shelf life for use in the dough making process.

[0007] The subject method addresses the short shelf life of bread in the grocery / retail market. Currently, unsold bread may be removed from the shelves after two to three days. The extended shelf life not only improves the economic life of the distribution chain (and reduces waste), but also better demonstrates the preservation of the flavor of the bread through sensory (fresh bread feel) and physical synergy between flavors, emulsifiers and stabilizers in the bread matrix. It can minimize the effects of staling while maintaining texture and moisture.

[0008] The subject method utilizes an integrated shelf life extender composition as a novel delivery system to provide better dispersion of emulsifiers, stabilizers and flavors, thereby creating ease of use during dough making. By using the subject method and its integrated delivery system composition, bread manufacturers do not have to mix and match, pre-weigh the various ingredients, and create premixes or keep inventory of all of these individual ingredients.

[0009] There is currently no technology available that solves all the issues of extending shelf life while maintaining the freshness and texture of bread. The alternative solutions are "either / or" rather than "all-in". For example, a specific ingredient can extend the shelf life of bread and prevent mold, but may not keep the bread texture "soft and moist". Similarly, the use of stabilizer ingredients can make the texture of bread soft, but may produce greasy off-flavors. The addition of flavors can improve the sensory attributes (of fresh bread), but alone cannot guarantee an extended shelf life.

[0010] The subject method provides all of the benefits cited above by using an integrated shelf-life extender composition as disclosed herein. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 and 2 is a graphical representation of the comparison of bread texture / firmness with and without the subject integrated shelf-life extender composition.

[0013] Figure 3 and 4 is a graphical representation of the moisture comparison of bread with and without the subject integrated shelf-life extender composition.

[0014] Figure 5 and 6 Graph showing comparison of water activity of bread with and without the subject integrated shelf life extender composition.

[0015] Figure 7 is a graphical representation of the sensory panel results, where the y-axis represents the preference scores and the x-axis represents the descriptors provided by the sensory panel.

[0016] A method for extending the shelf life of a baked bread product containing wheat flour is provided, the method comprising adding an integrated shelf life extender composition to a dough mixture containing at least a portion of the wheat flour in the baked bread product recipe, the integrated shelf life extender composition comprising the following ingredients in weight percentage based on the total weight of the shelf life extender composition:

[0017] a) from about 10 wt.% to about 80 wt.% of at least one fat composition;

[0018] b) from about 1 wt.% to about 10 wt.% of at least one hydrocolloid adsorbent;

[0019] c) from about 1 wt.% to about 5 wt.% of at least one glyceride;

[0020] d) from about 1 wt.% to about 5 wt.% of at least one dough strengthener;

[0021] e) from about 1 wt. % to about 10 wt. % of at least one fragrance component.

[0022] The method may further include adding to the dough mixture about 0.5 wt.% to about 2 wt.% of a shelf-life extender composition based on the weight of the baked bread product formulation. Thereafter, the dough mixture containing the shelf-life extender composition may be incorporated into the baked bread product formulation. In a specific embodiment, the baked bread product is white bread.

[0023] In certain embodiments, the fat composition can be palm olein, palm fat, palm shortening, palm stearin, refined, deodorized and bleached palm oil, vegetable oil, rapeseed oil, sunflower seed oil, coconut oil or at least one of the fatty acids selected from palmitic acid, stearic acid, oleic acid, linoleic acid and lauric acid. The fat or oil composition is partially used as a medium to suspend other components of the shelf-life extender composition, such as a hydrocolloid (e.g., gum). It helps in functions such as solvents, dough conditioners, dough softeners and water activity controllers in flavor delivery. The fat composition in the delivery system composition varies between about 10wt.% and about 80wt.% as a single fatty compound or a combination of fatty compounds in different proportions in the delivery system composition.

[0024] In certain embodiments, the adsorbent is at least one of a hydrocolloid and an oligosaccharide selected from gums, carboxymethylcellulose, hydroxypropylmethylcellulose, inulin cellulose, or alpha, beta or gamma cyclodextrin, alone or in combination. The gum may be selected from xanthan gum, guar gum, tara gum, gum arabic, tragacanth gum, karaya gum, locust bean gum, gellan gum and cellulose gum. The hydrocolloid adsorbent is used as a water binding medium to retain some water in the system and keep the bread moist. The hydrocolloid adsorbent composition varies between about 1 wt.% to about 10 wt.% in the delivery system composition as a single compound or a combination of different hydrocolloids such as carboxymethylcellulose (CMC) and / or gums.

[0025] In certain embodiments, glyceride is at least one of monoglyceride, diglyceride or medium chain triglyceride of at least one fatty acid. Medium chain triglyceride (MCT) is a triglyceride of a fatty acid, i.e. a medium chain fatty acid, having two or three aliphatic tails with 6-12 carbon atoms. In certain embodiments, the triglyceride composition may include caprylic acid (50-65wt.%) and capric acid (30-45wt.%). In some embodiments, a small amount of caproic acid (≤2wt.%) and lauric acid (≤2wt.%) may be present in the medium chain triglyceride. In a specific embodiment, the glyceride used is a combination of distilled monoglyceride (DMG) or monoglyceride-diglyceride of fatty acids.

[0026] Glycerides act as softeners and help to slow down the aging of starch in bread. Glycerides act as emulsifiers, dough softeners and conditioners. Glycerides slow down the aging (aging) of starch, which can cause bread to go bad, dry and harden, and be easy to break. As a single compound or a combination of different glycerides, glycerides can vary between about 1wt.% to about 5wt.% in the delivery system composition.

[0027] In certain embodiments, the dough strengthener is at least one of sodium stearoyl lactylate (SSL), albumin, or egg protein. Sodium stearoyl lactylate is a particularly effective strengthening agent when used in an integrated shelf life extender composition. When more water is added to a bread dough formulation to facilitate processing, the addition may weaken the resulting bread structure. SSL, by strengthening the bread system during processing, enables the addition of additional water to the dough formulation without weakening the bread structure after baking. This increases the moisture and softer texture of the baked bread. Strengtheners such as SSL can vary from about 1 wt.% to about 5 wt.% in the delivery system composition.

[0028] In certain embodiments, the flavor component is at least one of a fatty acid, lactic acid, propionic acid, a lactone, an aldehyde, a diketone, a pyrazine, a thiazole, furfural, acetylfuran, maltol, an amino acid, or a dairy culture. Effective flavors may have the characteristics of a bread crust, and these ingredients typically have a baked, crusty flavor. Suitable amino acids include proline, cysteine, and glycine. Lactic acid (formula CH3CH(OH)CO2H) is very soluble in water and is responsible for the sour flavor of sourdough bread. Propionic acid is a naturally occurring carboxylic acid (formula CH3CH2CO2H).

[0029] The spices mask the floury taste resulting from the use of flour and provide flavor enhancement to the bread to compensate for any flavor loss due to long-term storage. These spices can give the bread a sensory experience of freshly baked bread even after a shelf life of 7 days. The flavor component can vary from about 1 wt.% to about 10 wt.% in the delivery system composition as a single flavor compound or a combination of different flavor compounds.

[0030] In certain embodiments, the shelf-life extender compositions are described in the table below.

[0031]

[0032] In certain embodiments, about 0.5wt.% to about 2wt.% of the shelf-life extender composition is used, based on the total weight of the toasted product formula. In some embodiments, about 0.5wt.% to about 1wt.% of the shelf-life extender composition is used, based on the total weight of the toasted product formula. In a specific embodiment, about 1wt.% of the shelf-life extender composition is used, based on the total weight of the toasted product formula. Lower dosages may reduce the functionality of the additives used and thus affect the absorption of the water used in the formula. Higher dosages may potentially overdose the spices used in the formula.

[0033] The shelf life extender composition of the method can be added as a delivery system composition to an initial dough mix. Thereafter the dough mix containing the shelf life extender composition can be incorporated into a baked bread product formulation.

[0034] For example, but not limited to, dough for baked bread product recipes typically may include water, wheat flour, wheat gluten, sugar and / or other sweeteners, eggs, milk or milk powder, vegetable oil, baker's yeast and / or other leavening agents, oligosaccharides, fiber, minerals and vitamins (ammonium sulfate, sodium chloride, potassium chloride, calcium sulfate, calcium propionate, iron, thiamine, riboflavin, niacin), depending on the type of bread desired. Other flours and other typical bread ingredients may be included in the recipe as desired. Such other flours may include rye, oats, barley, and those for gluten-free breads, such as millet, sorghum, quinoa, arrowroot, corn starch, rice flour, tapioca flour, and potato flour.

[0035] In one embodiment, the integrated shelf-life extender composition used in the subject method can be prepared by a method comprising the following steps:

[0036] melting said at least one fat composition, optionally comprising an oil as disclosed above;

[0037] adding the glyceride and dough strengthener to the melted fat / oil composition under stirring or high shear mixing to form a liquid oil phase;

[0038] adding the hydrocolloid adsorbent and optionally the at least one flavorant to the liquid oil phase under mixing or stirring to form a homogenized continuous oil phase; and

[0039] The homogenized continuous oil phase is allowed to cool and solidify.

[0040] In some embodiments, sodium stearoyl lactylate (SSL) is added together with glycerides. The hydrocolloid adsorbent is added under stirring until uniformly or fully dispersed in the continuous oil phase. The homogenized continuous oil phase is packaged in a container and can be cooled and solidified in the packaging container.

[0041] The shelf life extender composition produced in this manner may be prepared by a batch mixing process in a heat-jacketed vessel comprising heating the vessel by circulating hot water and / or steam in the jacket of the vessel to melt the at least one fat composition.

[0042] In another embodiment, the integrated shelf-life extender composition used in the subject method can be prepared by a method comprising the following steps:

[0043] melting said at least one fat composition, optionally comprising an oil as disclosed above;

[0044] Under stirring or high shear mixing, successively:

[0045] a) glycerides and dough strengtheners,

[0046] b) fragrance, water and other water-soluble ingredients, and

[0047] c) hydrocolloid adsorbent,

[0048] added to a molten fat / oil composition to form a dispersed aqueous phase water-in-oil emulsion in a continuous non-aqueous phase, and

[0049] The continuous non-aqueous phase is crystallized upon cooling to form a viscous paste.

[0050] A dispersed water-in-oil emulsion of an aqueous phase in a continuous non-aqueous phase may be passed through a dynamic scraped-surface heat exchanger to form a viscous paste.

[0051] The principles of stabilization of water-in-oil emulsions are well known in the art, and those skilled in the art will readily understand what is required in each case, or can determine what is required by simple, non-inventive routine experimentation. There are a considerable number of these materials with different physical properties and manufacturing capabilities available in the art, and the selection of suitable materials or combinations is within the skill of the art.

[0052] Examples of other water-soluble ingredients that may be added in the aqueous phase along with water include, but are not limited to, colorants, citric acid, potassium sorbate, and flavors such as vanillin, ethyl vanillin, maltol, ethyl maltol, furanol, caramel, molasses, gula Melaka (a caramelized sugar extracted from palm trees), maple syrup, pandan extract, and the like.

[0053] There is also provided a method for preparing a baked bread product containing wheat flour, the bread product having an extended shelf life of up to at least 7 days, the method comprising:

[0054] Prepare a spongy mixture containing wheat flour by mixing it with other ingredients;

[0055] Proofing the sponge mixture;

[0056] The integrated shelf-life extender composition is added to a dough mixture containing at least a portion of the wheat flour in the baked bread product recipe, and comprises the following ingredients in weight percentage based on the total weight of the shelf-life extender composition:

[0057] a) from about 10 wt.% to about 80 wt.% of at least one fat composition;

[0058] b) from about 1 wt.% to about 10 wt.% of at least one hydrocolloid adsorbent;

[0059] c) from about 1 wt.% to about 5 wt.% of at least one glyceride;

[0060] d) from about 1 wt.% to about 5 wt.% of at least one dough strengthener;

[0061] e) from about 1 wt.% to about 10 wt.% of at least one fragrance component;

[0062] mixing a dough mixture containing a shelf life extender composition with a proofed sponge mixture;

[0063] Mix shortening component into dough mixture / sponge mixture;

[0064] optionally molding the shortening modified dough mixture / sponge mixture mixture;

[0065] Proofing the shortening modified dough mixture / sponge mixture; and

[0066] The proofed shortening modified dough mix / sponge mix is ​​baked.

[0067] The integrated shelf-life extender composition in the method for manufacturing a baked bread product can be prepared by the homogenized continuous oil phase or dispersed aqueous phase water-in-oil emulsion in the above disclosed continuous non-aqueous phase preparation method embodiment. Example

[0068] Example 1. Integrated delivery system made by a batch mixing process, continuous fat phase.

[0069] Formulations in the continuous fat phase:

[0070]

[0071] Samples of the integrated delivery system containing the shelf life extender composition were prepared by a batch mixing process in a heat jacketed vessel. The tank was heated by recirculating hot water in the jacketed tank to melt the oil / fat. The glyceride emulsifier and sodium stearoyl lactylate fortifier were then added to the oil under stirring. High shear mixing was performed by or The mixture is then mixed with a mixer. Hydrocolloid (carboxymethyl cellulose) and spices (including tocopherol) are then added to the melted liquid oil phase and further mixed. Once homogenized, the composition is filled into containers and cooled naturally. The liquid oil mixture solidifies over time in the package.

[0072] Example 2. Integrated delivery system made by continuous mixing process of water-in-oil emulsion with dispersed aqueous phase in continuous non-aqueous phase

[0073] Formulations in water-in-oil emulsions:

[0074]

[0075]

[0076] Samples of integrated delivery systems containing shelf life extender compositions were prepared by a continuous mixing process: the oil / fat was heated in a tank, followed by the glyceride emulsifier and sodium stearoyl lactylate fortifier, flavor, hydrocolloid (carboxymethylcellulose) and other aqueous phase ingredients under stirring. The mixture was then passed through a scraped surface heat exchanger, where in a final cooling step, the fat and oil were crystallized, thereby producing a viscous paste, which was filled and packed into containers.

[0077] White Bread Recipes: Baked bread recipes were used, one without the subject shelf-life extender composition (control) and another with the subject shelf-life extender composition.

[0078] Comparative Example 3. White sandwich bread without the integrated shelf life extender composition:

[0079]

[0080]

[0081] Example 4. White sandwich bread with integrated shelf life extender composition:

[0082] Comparative Example 5. White sandwich bread without integrated shelf life extender composition:

[0083]

[0084]

[0085] Example 6. White sandwich bread with integrated shelf life extender composition:

[0086]

[0087] Examples 5 and 6 breads used a wheat flour grade with 67% water absorption as analysed by Brabender Farinograph.

[0088] Method for making sandwich bread: The sponge mixture ingredients are added to a mixing bowl (McDuffy double spiral arm) at speed 1 for 2 minutes. It is then transferred to a greased container and proofed at 28°C / 85% relative humidity (RH) for 2 hours. Thereafter, the remaining ingredients (except shortening) are added to the mixing bowl and mixed for 30 to 60 seconds, and the shortening is added last. Further mixing is performed at speed 2 until fully developed (<3min). The dough is covered and left to rest for 10 minutes, then divided into 100gm pieces, which are then formed and transferred to a baking pan and proofed at 35°C / 85%RH until it reaches 90% of the height of the baking pan. The proofed dough pieces are baked at 215 to 220°C for 25 minutes. Once baking is completed, the bread is immediately removed from the pan and cooled to room temperature and then packed in a polyethylene bag.

[0089] Testing Bread Samples: Baked bread was tested for texture analysis, water activity, moisture content, microbiology and sensory panel evaluation. 0, 3, 5 and 8 day samples with and without the shelf life extender composition were tested side by side.

[0090] The test method for measuring bread texture was performed using the Universal Testing Machine Method using AACC 74-09-01 Measurement of Bread Firmness using the Stable Micro System TAXT Plus series of instruments. This method quantitatively measures the force required to compress a baked product a predetermined distance. Firmness is considered a measure of freshness and quality. The average values ​​of the test results for the bread pieces of Examples 3-6 are reported in Table 1 and are displayed in a graphical format. Figure 1 Examples 3 and 4 (Test #1) and Figure 2 Bread made with the subject integrated shelf-life extender composition had a softer texture after storage than bread without the integrated shelf-life extender composition.

[0091] Table 1

[0092]

[0093] The test results of bread moisture content and water activity of Examples 3-6 are reported in Table 2. The test results of bread moisture content are shown in a graphical format at Figure 3 Examples 3 and 4 (Test 1) and Figure 4 The bread water activity test results of Examples 3 and 4 (Test 1) are shown in Figure 5 The bread water activity test results of Examples 5 and 6 (Test 2) are shown in Figure 6 The moisture content was tested using a Mettler HX204 moisture analyzer based on the ASTM E1868-10 (2015) thermogravimetric drying loss standard test method. The water activity (aw) of bread was analyzed based on ISO 18787:2017, Foodstuffs-Determination of water activity method using an Aqualab TDL water activity meter from MeterGroup. Bread made using the integrated shelf life extender composition of the present subject has a higher moisture content and a more favorable (higher) bread water activity after storage than bread not using the integrated shelf life extender composition.

[0094] Table 2

[0095]

[0096] Microbiological testing

[0097] Microbiological testing from day 1 to day 8 was performed on the bread blocks of Examples 3-6 according to the following protocol and is reported in Tables 3.1 and 3.2.

[0098]

[0099]

[0100] Table 3.1 - Examples 3 and 4

[0101]

[0102] Table 3.2 - Examples 5 and 6

[0103]

[0104] The results of the sensory panel for the bread cubes of Examples 5 and 6 were Figure 7 , wherein the y-axis represents the preference score and the x-axis represents the descriptors provided by the sensory panel. From the sensory descriptors, it was found that the use of the extender composition provided a perceived better crust, toasted nutty flavor, and moist sensory experience for the toasted bread product. The hardness of the bread product made with the integrated shelf life extender composition was also lower compared to the control sample.

[0105] Bread produced using the subject shelf-life extender composition in an integrated delivery system was not only microbiologically stable after 7 days (not exceeding yeast, mold, and total colony counts considered safe for bread applications), but also had a soft texture and sensory "crusty" or freshly baked aroma even after 7 days. This aroma or positive sensory experience is even more surprising when poor quality wheat flour is used in the bread product formulation, because starch degradation typically occurs more rapidly in such breads without the use of the subject shelf-life extender composition.

[0106] In another aspect, an embodiment of the use of an integrated shelf-life extender composition in extending the shelf life of a baked bread product containing wheat flour is provided, which is carried out by adding to a dough mixture containing at least a portion of the wheat flour in the baked bread product recipe, characterized in that the shelf-life extender composition comprises the following ingredients in weight percentage based on the total weight of the shelf-life extender composition:

[0107] a) from about 10 wt.% to about 80 wt.% of at least one fat composition;

[0108] b) from about 1 wt.% to about 10 wt.% of at least one hydrocolloid adsorbent;

[0109] c) from about 1 wt.% to about 5 wt.% of at least one glyceride;

[0110] d) from about 1 wt.% to about 5 wt.% of at least one dough strengthener;

[0111] e) from about 1 wt. % to about 10 wt. % of at least one fragrance component.

[0112] The use of the first embodiment may be further characterized by adding about 0.5 wt. % to about 2 wt. % of the shelf-life extender composition to the dough mixture, based on the total weight of the baked bread product formulation.

[0113] The use of the second embodiment is further characterized by incorporating the dough mix containing the shelf-life extender composition into a baked bread product formulation.

[0114] The use according to any of the above embodiments may be characterized in that the toasted bread product is white bread.

[0115] The use of any of the above embodiments may be characterized in that the fat is palm olein, palm fat, palm shortening, palm stearin, refined, deodorized and bleached palm oil, vegetable oil, rapeseed oil, sunflower oil, coconut oil or at least one of the fatty acids selected from palmitic acid, stearic acid, oleic acid, linoleic acid and lauric acid.

[0116] The use of any of the above embodiments may be characterized in that the adsorbent is at least one selected from gums, carboxymethyl cellulose, hydroxypropyl methyl cellulose, inulin cellulose, hydrocolloids of α, β or γ cyclodextrin and oligosaccharides, alone or in combination.

[0117] The use according to any of the above embodiments may be characterized in that the gum is selected from the group consisting of xanthan gum, guar gum, tara gum, gum arabic, tragacanth gum, karaya gum, locust bean gum, gellan gum and cellulose gum.

[0118] The use of any of the above embodiments may be characterized in that the glyceride is at least one of a monoglyceride, a diglyceride or a medium chain triglyceride of at least one fatty acid.

[0119] The use of any of the above embodiments may be characterized in that the enhancer is at least one of sodium stearoyl lactylate (SSL), albumin or egg protein.

[0120] The use of any of the above embodiments may be characterized in that the flavor component is at least one of a fatty acid, lactic acid, propionic acid, lactone, aldehyde, diketone, pyrazine, thiazole, furfural, acetylfuran, maltol, amino acid or dairy culture.

[0121] It should be understood that the embodiments described herein are exemplary only, and those skilled in the art may make changes and modifications without departing from the spirit and scope of the embodiments. All such changes and modifications are intended to be included within the scope of the embodiments as described above. In addition, all disclosed embodiments are not necessarily alternative, because different embodiments may be combined to provide desired results.

Claims

1. A method for extending the shelf life of baked bread products containing wheat flour, The method comprises adding an integrated shelf-life extender composition to a dough mixture containing at least a portion of the wheat flour in the baked bread product recipe, wherein the integrated shelf-life extender composition comprises the following ingredients in weight percentage based on the total weight of the shelf-life extender composition: a) 10 wt.% to 80 wt.% of a fat composition, wherein the fat is a vegetable oil or at least one fatty acid selected from palmitic acid, stearic acid, oleic acid, linoleic acid and lauric acid; b) 1 wt.% to 10 wt.% of a hydrocolloid adsorbent, wherein the adsorbent is at least one selected from gums, carboxymethyl cellulose, hydroxypropyl methyl cellulose, inulin cellulose α, β or γ cyclodextrin hydrocolloids and oligosaccharides, alone or in combination; c) 1 wt.% to 5 wt.% of a glyceride, wherein the glyceride is the only emulsifier in the shelf-life extender composition; d) 1 wt.% to 5 wt.% of a dough strengthener, wherein the strengthener is at least one of sodium stearoyl lactylate (SSL), albumin or egg protein; e) 1 wt.% to 10 wt.% of a fragrance component.

2. The method of claim 1, wherein the fat is at least one of palm fat, rapeseed oil, sunflower oil or coconut oil.

3. The method of claim 1, wherein the fat is at least one of palm olein, palm shortening, palm stearin, or refined, deodorized and bleached palm oil.

4. The method of any one of claims 1 to 3, further comprising adding to the dough mixture 0.5 wt.% to 2 wt.% of a shelf life extender composition based on the total weight of the baked bread product formulation.

5. The method of any one of claims 1 to 3, wherein the gum is selected from the group consisting of xanthan gum, guar gum, tara gum, gum arabic, tragacanth gum, karaya gum, locust bean gum, gellan gum and cellulose gum.

6. The method of any one of claims 1 to 3, wherein the glyceride is at least one of a monoglyceride, a diglyceride, or a medium chain triglyceride of a fatty acid.

7. The method of any one of claims 1-3, wherein the flavor component is at least one of a fatty acid, lactic acid, propionic acid, a lactone, an aldehyde, a ketone, a pyrazine, a thiazole, furfural, acetylfuran, maltol, an amino acid, or a dairy culture.

8. The process of claim 7, wherein the ketone is a diketone.

9. The method of any one of claims 1 to 3, wherein the shelf-life extender composition is prepared by a method comprising the steps of: melting the fat composition; adding the glyceride and dough strengthener to the melted fat composition under stirring or high shear mixing to form a liquid oil phase; adding the hydrocolloid adsorbent and the fragrance to the liquid oil phase under mixing or stirring to form a homogenized continuous oil phase; and The homogenized continuous oil phase is allowed to cool and solidify.

10. The method of claim 9, wherein the shelf life extender composition is prepared by a batch mixing process in a heat jacketed vessel, the batch mixing process in the heat jacketed vessel comprising heating the vessel by circulating hot water and / or steam in the jacket of the vessel to melt the fat composition.

11. The method of claim 9, wherein the homogenized continuous oil phase is packaged in a container and allowed to cool and solidify in the packaging container.

12. A method of making a baked bread product containing wheat flour, the product having an extended shelf life of up to at least 7 days, the method comprising: Prepare a spongy mixture containing wheat flour by mixing it with other ingredients; Proofing the sponge mixture; adding the integrated shelf-life extender composition to a dough mix containing at least a portion of the wheat flour in a baked bread product recipe, The integrated shelf life extender composition comprises the following components in weight percentage based on the total weight of the shelf life extender composition: a) 10 wt.% to 80 wt.% of a fat composition, wherein the fat is a vegetable oil or at least one fatty acid selected from palmitic acid, stearic acid, oleic acid, linoleic acid and lauric acid; b) 1 wt.% to 10 wt.% of a hydrocolloid adsorbent, wherein the adsorbent is at least one selected from gums, carboxymethyl cellulose, hydroxypropyl methyl cellulose, inulin cellulose α, β or γ cyclodextrin hydrocolloids and oligosaccharides, alone or in combination; c) 1 wt.% to 5 wt.% of a glyceride, wherein the glyceride is the only emulsifier in the shelf-life extender composition; d) 1 wt.% to 5 wt.% of a dough strengthener, wherein the strengthener is at least one of sodium stearoyl lactylate (SSL), albumin or egg protein; e) 1 wt.% to 10 wt.% of a fragrance component; mixing a dough mixture containing a shelf life extender composition with a proofed sponge mixture; Mix shortening component into dough mixture / sponge mixture; Proofing the shortening modified dough mixture / sponge mixture; and A mixture of a proofed shortening modified dough mix / sponge mix is ​​baked.

13. A method of making a baked bread product containing wheat flour, the product having an extended shelf life of up to at least 7 days, the method comprising: Prepare a spongy mixture containing wheat flour by mixing it with other ingredients; Proofing the sponge mixture; adding the integrated shelf-life extender composition to a dough mix containing at least a portion of the wheat flour in a baked bread product recipe, The integrated shelf life extender composition comprises the following components in weight percentage based on the total weight of the shelf life extender composition: a) 10 wt.% to 80 wt.% of a fat composition, wherein the fat is a vegetable oil or at least one fatty acid selected from palmitic acid, stearic acid, oleic acid, linoleic acid and lauric acid; b) 1 wt.% to 10 wt.% of a hydrocolloid adsorbent, wherein the adsorbent is at least one selected from gums, carboxymethyl cellulose, hydroxypropyl methyl cellulose, inulin cellulose α, β or γ cyclodextrin hydrocolloids and oligosaccharides, alone or in combination; c) 1 wt.% to 5 wt.% of a glyceride, wherein the glyceride is the only emulsifier in the shelf-life extender composition; d) 1 wt.% to 5 wt.% of a dough strengthener, wherein the strengthener is at least one of sodium stearoyl lactylate (SSL), albumin or egg protein; e) 1 wt.% to 10 wt.% of a fragrance component; mixing a dough mixture containing a shelf life extender composition with a proofed sponge mixture; Mix shortening component into dough mixture / sponge mixture; molding a shortening modified dough mixture / sponge mixture; Proofing the shortening modified dough mixture / sponge mixture; and A mixture of a proofed shortening modified dough mix / sponge mix is ​​baked.

14. The method of claim 12 or 13, wherein the fat is at least one of palm fat, rapeseed oil, sunflower oil or coconut oil.

15. The method of claim 12 or 13, wherein the fat is at least one of palm olein, palm shortening, palm stearin, or refined, deodorized and bleached palm oil.

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