Bakery Enzyme Composition for Short Bite Without Crumbliness Loss
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Solution Overview
Problem
Existing methods to improve the short bite of bakery products, such as the use of unsaturated monoglycerides and thermostable serine or metallo-proteases, face limitations including the need for specific labeling and adverse effects on crumbliness and resiliency, necessitating a more effective solution.
Innovation Solution
A combination of a thermophilic serine protease with an optimum activity above 70°C and a lipase is used in bakery applications, particularly in bread making, to enhance the short bite of bakery products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If unsaturated monoglycerides are used to improve short bite, then the bakery product becomes easier to bite, but specific labeling with E-number is required which prevents some consumers from buying the product
Solution Approach 1:
The patent changes the chemical parameter by using a specific ratio of monoglycerides (1-5%) combined with proteases instead of higher amounts of monoglycerides alone, achieving the same short bite improvement without requiring excessive emulsifier labeling
Solution Approach 2:
The patent creates a composite system combining monoglycerides with proteases (specifically thermophilic proteases like subtilisin Carlsberg or subtilisin BPN') to achieve synergistic effects on short bite, allowing reduced emulsifier content while maintaining functionality
2Ease of operation
If high amounts of thermostable serine or metallo-protease are used to improve short bite, then the bakery product becomes easier to bite, but the crumbliness and resiliency of the product deteriorate
Solution Approach 1:
The patent optimizes the protease concentration parameter to a specific range (0.01-0.1% based on flour weight) and combines it with monoglycerides, achieving improved short bite while maintaining dough strength and product crumbliness through the synergistic interaction between the two components
Solution Approach 2:
The patent introduces monoglycerides as an intermediary substance that works in conjunction with proteases to modify protein-protein interactions in the crumb structure, thereby improving short bite without compromising the structural integrity and resiliency provided by the gluten network
3Ease of operation
If intermediate thermostable or thermostable serine or metallo-protease is used to improve short bite, then the bakery product becomes easier to bite to a certain extent, but the improvement is limited and high amounts are detrimental to other properties
Solution Approach 1:
The patent merges the functions of monoglycerides (emulsifiers) and proteases (protein-modifying enzymes) into a single dough treatment system, where the protease component specifically targets protein-protein interactions to improve short bite, while the monoglyceride component provides additional textural benefits and stabilizes the system
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 synergistic effect of this enzyme combination significantly improves the short bite of bakery products, reducing the maximum force needed to break the product by at least 15% compared to using either enzyme alone, without adversely affecting dough rheology or crumb structure.
Implementation Method 1
the use of combination of a thermophilic serine protease having an optimum activity at a temperature higher than 70°C
Implementation Method 2
at least one second enzyme, wherein said second enzyme is a triacylglycerol lipase or triacylglycerol acylhydrolase
Data Source
Figure 1A~1B
Figure 1C
AI summary
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.