Anhydrous Fat Compositions for Extended Baked-Good Hold Quality
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Consumers desire convenient baked goods that maintain a favorable eating experience over extended heated hold times or after reheating, as current methods often result in reduced quality.
Innovation Solution
Anhydrous fat compositions containing 3% to 10% lecithin and/or distilled monoglycerides with an iodine value less than 50 are incorporated into doughs, providing improved eating quality and flakiness in baked goods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If baked goods are pre-baked and held in a heated state to provide convenient service, then service convenience is improved, but eating quality deteriorates over time
Solution Approach 1:
The patent changes the chemical composition parameters of the fat by incorporating specific emulsifiers (lecithin at 0.5-5% and monoglycerides at 0.5-3%) into the fat formulation. This parameter change in fat composition modifies the fat's functional properties to maintain baked good quality during extended heated holding periods, resolving the contradiction between service convenience and eating quality maintenance.
Solution Approach 2:
The patent creates a composite fat material combining traditional bakery fats with specific emulsifier components. This composite fat formulation leverages the synergistic effects of the emulsifiers to stabilize the baked good structure and maintain quality attributes during holding, enabling both convenient service and sustained eating quality.
2Ease of operation
If baked goods are made from frozen or refrigerated dough for home convenience, then ease of preparation is improved, but eating quality after reheating deteriorates
Solution Approach 1:
The patent modifies the fat composition parameters by adding specific emulsifiers that prevent quality degradation during reheating. This parameter change enables frozen or refrigerated dough to maintain eating quality after reheating while preserving the convenience of home preparation.
Solution Approach 2:
The emulsifiers in the fat composition perform preliminary protective action during the baking process, establishing structural stability that prevents quality deterioration during subsequent reheating. This preliminary structural stabilization enables the baked good to maintain quality throughout the entire process from frozen dough to final reheated product.
3Ease of manufacture
If conventional fats are used in baked goods, then manufacturing simplicity is maintained, but eating quality over extended hold times deteriorates
Solution Approach 1:
The patent introduces specific emulsifier parameters into the fat composition (lecithin at 0.5-5%, monoglycerides at 0.5-3%) that significantly improve eating quality during extended holding. These parameter changes enhance the fat's functional performance without complicating the manufacturing process, as the emulsifiers are simply incorporated into the existing fat formulation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fat compositions extend the acceptable eating quality of baked goods during heated hold times by at least 30 minutes and enhance flakiness without negatively impacting flavor.
Implementation Method 1
Such fat compositions are anhydrous and contain lecithin and/or certain distilled monoglycerides in an amount of about 3% to about 10% by weight
Implementation Method 2
A fat composition provided herein is anhydrous and solid at 20° C.
Data Source
AI summary
Anhydrous fat compositions are described that are solid at 20° C. and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions described are suitable for use in making doughs that can be cooked to make baked goods that advantageously maintain an acceptable eating experience over a heated hold time, achieve better eating quality after reheating, and/or exhibit improved flakiness. Also described are methods of making such fat compositions, methods of making doughs containing such fat compositions, packaged and unpackaged doughs containing such fat compositions, methods of making baked goods using the described doughs, and baked goods made using the described doughs.