Breadmaking Improver for Precooked Loaves Storage
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Solution Overview
Problem
Existing breadmaking methods fail to maintain the freshness and quality of precooked bread for extended periods, leading to issues like drying, crust flaking, and shrinkage, making it difficult to supply fresh bread throughout the day without significant labor or storage limitations.
Innovation Solution
A breadmaking improver comprising maltogenic exoamylase, oxidants, pregelatinized starch, and malted wheat flour allows precooked loaves to be stored at room temperature for up to 7 days or at a positive low temperature for a month, preserving freshness and quality through a specific enzyme composition and baking process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If precooked dough is stored at room temperature or positive low temperature for extended periods, then productivity is improved by having fresh bread available throughout the day, but the bread quality deteriorates with drying, crust flaking, and shrinkage
Solution Approach 1:
The patent modifies the chemical composition parameters of the dough by adding specific ingredients (maltogenic exoamylase, oxidants, pregelatinized starch, malted wheat flour) to change the storage characteristics. This allows the dough to maintain its quality parameters (moisture content, crust integrity, volume) during extended storage at room temperature or positive low temperatures, resolving the contradiction between extended availability and quality maintenance
Solution Approach 2:
The patent applies preliminary treatment to the dough by incorporating specific enzymes and additives before storage. The maltogenic exoamylase and other ingredients are added in advance to prevent quality deterioration during storage, allowing the bread to remain fresh throughout the day without freezing or repeated baking
2Duration of action of stationary object
If precooked dough is frozen for storage, then storage duration is extended, but the crumb dries out with white haloes and the crust flakes off
Solution Approach 1:
The patent changes the physical-chemical parameters of the dough by adding maltogenic exoamylase and other ingredients that modify the starch and protein structure. This prevents the harmful effects of freezing (crumb drying with white haloes and crust flaking) while still allowing extended storage, as the modified dough structure is more resistant to freezing damage
Solution Approach 2:
The patent converts the potentially harmful effect of freezing into a beneficial storage method. By modifying the dough composition with specific enzymes and additives, the freezing process no longer causes crumb drying and crust flaking, but instead allows extended storage while maintaining quality
3Productivity
If precooked dough is stored for extended periods, then productivity improves, but shrinkage occurs during final baking reducing volume
Solution Approach 1:
The patent modifies the dough parameters by adding maltogenic exoamylase and other ingredients that stabilize the dough structure during storage. This prevents shrinkage during final baking, allowing the bread to maintain its volume even after extended storage periods, thus resolving the contradiction between extended storage capability and volume maintenance
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 solution enables the production of high-quality, fresh bread that remains fresh for an extended period, with minimal shrinkage and no crust flaking, allowing for quick final baking to produce fresh bread in just a few minutes, maintaining optimal freshness and taste.
Implementation Method 1
an enzyme composition comprising a maltogenic exoamylase
Implementation Method 2
an oxidant such as ascorbic acid
Implementation Method 3
pregelatinized starch, or a source of pregelatinized starch
Data Source
AI summary
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.