Bread formulation with alpha-cyclodextrin and gluten
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Solution Overview
Problem
Current methods for producing bread with alpha-cyclodextrin to reduce glycemic index fail to maintain conventional bread characteristics, such as volume, crust uniformity, ear formation, and organoleptic qualities, due to the incorporation of alpha-cyclodextrin causing issues like denseness and abnormal coloring.
Innovation Solution
Incorporating a sufficient amount of gluten into the bread-making process, specifically at least 2.1% total gluten by weight, to balance the effects of alpha-cyclodextrin and maintain conventional bread characteristics like volume, crust, and organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If alpha-cyclodextrin is incorporated into bread to reduce glycemic index, then the glycemic response is reduced, but the bread volume decreases and the bread becomes dense
Solution Approach 1:
Vital wheat gluten acts as an intermediary substance that mediates between alpha-cyclodextrin and the bread matrix. The gluten network absorbs and distributes alpha-cyclodextrin, preventing it from directly interfering with gas bubble formation and retention, thereby maintaining bread volume while achieving glycemic control
Solution Approach 2:
The invention creates a composite dough system combining alpha-cyclodextrin, vital wheat gluten, and conventional flour ingredients. This composite material leverages the functional properties of each component: alpha-cyclodextrin for glycemic control, vital wheat gluten for structural support and volume, and conventional ingredients for basic bread characteristics
2Object-affected harmful factors
If alpha-cyclodextrin is added to bread, then the glycemic index is reduced, but the crust uniformity and color are adversely affected
Solution Approach 1:
Vital wheat gluten serves as a protective intermediary during baking, forming a stable matrix that shields alpha-cyclodextrin from direct exposure to heat and oxidation. This prevents abnormal coloration and maintains uniform crust formation while preserving the glycemic control benefits of alpha-cyclodextrin
3Object-affected harmful factors
If alpha-cyclodextrin is incorporated into bread, then the glycemic response is reduced, but the organoleptic qualities deteriorate
Solution Approach 1:
The composite dough formulation using vital wheat gluten and conventional ingredients creates a matrix that masks the sensory defects caused by alpha-cyclodextrin. The gluten network provides desirable texture and elasticity, while the combination of ingredients restores flavor and mouthfeel, making the functional bread organoleptically acceptable
4Object-affected harmful factors
If alpha-cyclodextrin is added to bread, then the glycemic index is reduced, but the ear formation is impaired
Solution Approach 1:
Vital wheat gluten acts as a structural intermediary that supports ear formation during baking. The gluten network provides the necessary strength and elasticity to the dough surface, allowing it to expand and form characteristic ears despite the presence of alpha-cyclodextrin, which would otherwise inhibit this process
Data Source
AI summary
The present invention describes a preparation of ingredients that includes alpha-cyclodextrin and other ingredients which permit the production of a dough suitable for processing in a traditional way and making bread with a reduced glycemic index.