Bread Crumb Color Stability via Yeast and Sugar Removal
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Solution Overview
Problem
Conventional bread crumb manufacturing methods require the use of glucose, sugar, and excessive yeast, leading to darkening of bread crumb color when heated, which deteriorates the quality of bread crumbs and frozen foods.
Innovation Solution
A method involving the preparation of primary and secondary doughs with specific resting times and compositions, excluding the addition of glucose, sugar, fructose, and maltose, to produce bread crumbs that maintain color lightness even after heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If glucose, sugar, and excessive yeast are used to create three-dimensional bread crumbs through short-term resting, then the bread crumbs achieve proper texture and volume, but the color of the bread crumbs turns dark brown when heated, deteriorating the quality
Solution Approach 1:
The patent removes glucose, sugar, and excessive yeast from the bread crumb formulation, extracting the harmful components that cause darkening while retaining yeast for essential fermentation functions. This eliminates the root cause of color deterioration during heating.
Solution Approach 2:
The patent extends the resting time from short-term to 12-30 hours, fundamentally changing the time parameter to allow gradual fermentation and starch development without requiring excessive yeast or sugars. This parameter change enables proper three-dimensional structure formation without darkening compounds.
2Productivity
If conventional manufacturing methods are used with glucose and sugar, then bread crumbs can be produced quickly, but the color lightness decreases significantly after heating once or twice
Solution Approach 1:
The patent performs preliminary fermentation action by extending the resting time to 12-30 hours before baking, allowing the dough to develop proper structure and flavor in advance. This preliminary action eliminates the need for quick-fix additives like glucose and sugar, preventing future color darkening during consumer reheating.
3Loss of time
If short-term resting is used with conventional ingredients, then the production process is fast and efficient, but the bread crumbs require excessive yeast and sugars that cause quality deterioration
Solution Approach 1:
The patent changes the resting time parameter from short-term to extended (12-30 hours), which fundamentally alters the fermentation dynamics. This time extension allows complete starch gelatinization and protein development without requiring excessive yeast or sugars, achieving both time efficiency and color stability.
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 method effectively produces high-quality bread crumbs that maintain their color lightness after heating, improving the quality and appearance of frozen foods.
Implementation Method 1
preparing a primary dough by mixing the raw materials of the primary dough, which includes flour, yeast, and water; subjecting the primary dough to the first resting for 12 to 30 hours
Data Source
AI summary
The present disclosure relates to a method for preparing bread crumbs, bread crumbs prepared thereby, and frozen foods prepared using the bread crumbs.