| abstract |
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls (10)) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater) . The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions include one or more shelf life enhancing agents selected from encapsulated L-cysteine or a moisture control agent. |