REFRIGERATED EXTENDED SHELF-LIFE BREAD PRODUCTS

摘要

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for th e shelf life (e.g., at least about 3 months) of the product if maintained unde r a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45.degree.F). The fully bak ed bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to abo ut 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.