Abstract: Cake products (yellow, white and devil's food) as produced by commercial bakers for wholesale and retail markets and characterized by significantly prolonged shelf-life are produced by replacing 10 to 35% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 35% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening), or both, in such standard formulations containing as a norm, 24 to 32% sugar and 8 to 13% fat. Shelf-life of the improved cake products, which is related to the tenderness or "freshness" of the baked products, is prolonged 100 to 400%, or longer, as compared to the shelf-life of standard formulation cakes of the same type. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulatin products.

Abstract: White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 50% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening) or both, in such standard formulations containing as a norm, on the weight of the flour, 6 to 12% sugar and 2.5 to 8% fat (white pan breads: 6-10% sugar, 2.5-3.5% fat; rolls: 10-13% sugar, 6-8% fat). Shelf-life of the improved bread and rolls, which is related to the tenderness or "freshness" of the baked products, is prolonged 50 to 100%, or longer, as compared to the shelf-life of standard formulation white pan breads and rolls. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulation products.