Breadcrumb Texture and Color Stability via Direct Drying
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Solution Overview
Problem
Current breadcrumbs have small grain sizes, fail to maintain a crispy texture after long-term distribution, and undergo color changes after cooking, requiring inefficient yeast fermentation and aging processes.
Innovation Solution
Breadcrumbs are prepared with a high proportion of large bread grains by including starch in flour and using a leavening agent without yeast, resulting in a crispy texture and stable distribution, achieved through a method involving a premix of flour, starch, sugar, refined salt, emulsifier, and sweetener, mixed with a liquid, ovened, and then cooled and pulverized.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If yeast fermentation and aging processes are used to prepare breadcrumbs, then the breadcrumbs can be prepared through traditional bread making, but the preparation process becomes inefficient and time-consuming
Solution Approach 1:
The patent extracts and eliminates the yeast fermentation and aging steps from the traditional breadcrumb preparation process. By using a direct mixing method where flour, starch, water, and other ingredients are combined and then dried, the invention removes the time-consuming biological processes while still achieving the desired breadcrumb product
Solution Approach 2:
The invention skips the intermediate fermentation and aging stages entirely. Instead of allowing gradual chemical and biological changes over time, the patent uses rapid mixing followed by direct drying to transform the dough into breadcrumbs, significantly reducing preparation time while maintaining product quality
2Ease of manufacture
If breadcrumbs are prepared with small grain sizes, then the breadcrumbs can be easily pulverized, but the texture becomes unsatisfactory and fails to maintain crispiness after long-term distribution
Solution Approach 1:
The patent changes the grain size parameter of the breadcrumbs by controlling the drying and pulverization conditions. The invention produces breadcrumbs with larger grain sizes (2-5 mm) by adjusting the drying moisture content and using gentle pulverization, which maintains texture stability and crispiness while still achieving adequate pulverization for cooking applications
3Ease of manufacture
If breadcrumbs undergo traditional preparation methods, then the breadcrumbs can be made through established processes, but color changes occur after cooking
Solution Approach 1:
The patent changes the chemical composition parameters by using a specific formulation with flour, starch, sugar, salt, and leavening agents in controlled proportions. This optimized composition, combined with controlled drying and minimal processing, prevents excessive browning and color changes during cooking while maintaining the desired breadcrumb characteristics
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 resulting breadcrumbs have a high proportion of large grains, maintaining a crispy texture and bright color even after cooking, with improved distribution stability and efficiency in production, eliminating the need for yeast fermentation and aging processes.
Implementation Method 1
using a leavening agent combining specific ingredients without using yeast
Implementation Method 2
ovening the dough
Implementation Method 3
ovening the dough
Implementation Method 4
cooling and pulverizing the dough subjected to ovening to prepare bread grains
Data Source
AI summary
The present invention relates to novel breadcrumbs and a preparation method therefor. The breadcrumbs of the present application have a high proportion of larger bread grains than those of typical breadcrumbs, are crisper than typical breadcrumbs with no yeast fermentation processes, keep a crispy texture even after being cooked, and have high stability in distribution. In addition, the breadcrumbs of the present application look bright in color, retain the bright color even after being cooked, and are highly efficient when it comes to mass production with no need of yeast fermentation and aging processes for the preparation thereof.