Yeast leavened baked goods and fruit based shelf life extender composition therefor

Abstract From the Canadian patent

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 …