ATI-Reduced Flour Composition via Selective Enzymatic Purification
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Solution Overview
Problem
Current methods for producing wheat products that are digestible for individuals with non-celiac gluten sensitivity (NCGS) are limited, as they often require complete protein decomposition, leading to unsuitable materials for industrial or food processing, and existing purification processes compromise the quality of flour, making it difficult to create high-quality ATI-free or ATI-reduced bread and baked goods.
Innovation Solution
A flour mixture with a significantly reduced content of specific ATI types (ATI 0.19 and ATI 0.28) is developed through enzymatic and hydrolytic treatments, allowing for the production of ATI-reduced wheat products that are better tolerated by patients with NCGS, using a combination of protein and starch sources, and adding baking additives like sourdough to maintain bread quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If complete protein decomposition is used to remove ATIs, then ATI content is reduced, but the treated raw materials are no longer suitable for further industrial or food processing
Solution Approach 1:
The patent extracts and removes specific ATI proteins (amylase-trypsin inhibitors) from wheat flour through selective purification processes, rather than decomposing all proteins. This allows ATI reduction while preserving the functional protein content needed for baking applications.
Solution Approach 2:
The patent employs controlled enzymatic treatment parameters and purification conditions to selectively target and remove ATIs while maintaining the structural integrity and functional properties of remaining proteins, thus preserving suitability for food processing.
2Object-affected harmful factors
If purification processes are used to remove ATIs, then ATI content is reduced, but the quality of flour is compromised
Solution Approach 1:
The patent applies localized and selective purification steps that target specifically the ATI protein fractions while leaving other flour components untouched. This selective approach removes harmful ATIs while preserving the quality characteristics of starch, other proteins, and micronutrients.
Solution Approach 2:
The patent uses intermediary substances such as specific enzymes and binding agents that selectively interact with ATIs to facilitate their removal without affecting other flour components, thereby maintaining overall flour quality.
3Object-affected harmful factors
If wheat products are avoided to treat NCGS, then ATI intake is reduced, but patients are restricted from consuming common flour-based foods
Solution Approach 1:
The patent creates composite flour products that combine ATI-reduced wheat flour with other ingredients to produce baked goods that are both safe for NCGS patients and nutritionally complete, allowing patients to enjoy varied diets without complete wheat avoidance.
Solution Approach 2:
The patent applies partial purification to reduce ATI content to safe levels rather than complete removal, which is sufficient to protect NCGS patients while preserving the ability to consume wheat-based foods and maintaining food variety.
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 ATI-reduced flour mixture results in baked goods with reduced bioactivity, improved tolerability, and comparable baking properties to conventional wheat products, providing a wider range of digestible food options for individuals with NCGS while maintaining the quality and characteristics of traditional bread.
Implementation Method 1
enzymatic and hydrolytic treatments
Data Source
Figure 1
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Figure 4A~4B
AI summary
The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs that correspond to the technical and rheological requirements of a wheat dough.