CMC Bread Improver Formulation for Turkish Somun
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Solution Overview
Problem
There is a need for bread improvers that can enhance dough tolerance, volume, and quality of bread, particularly for specific types of bread like Turkish Somun, while also being cost-effective and improving bread yield, as existing bread improvers are often specific to certain types of bread and do not offer optimal performance across these parameters.
Innovation Solution
A bread improver comprising 90% to 95% CMC combined with at least one improving agent, such as an oxidizing agent, enzyme, or emulsifier, which improves bread yield, dough tolerance, and quality, specifically designed for Turkish Somun bread, allowing for increased production and better crust, cut, and color characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If standard bread improvers are used, then specific bread types can be improved, but they do not offer optimal performance across multiple parameters (bread yield, dough tolerance, volume, quality) simultaneously
Solution Approach 1:
The patent combines multiple improving agents (oxidizing agent, enzyme, emulsifier) with CMC in a single bread improver formulation. This merging of functions allows the improver to simultaneously enhance bread yield, dough tolerance, volume, and quality, resolving the contradiction between productivity and adaptability across multiple parameters.
Solution Approach 2:
The bread improver is designed with multi-functionality to perform various improving functions in a single application. The combination of CMC, oxidizing agent, enzyme, and emulsifier enables the improver to work effectively across different bread types and improve multiple parameters simultaneously, achieving universality that standard single-function improvers lack.
2Reliability
If bread improvers are formulated for specific bread types, then that specific bread type benefits, but the improver is of no interest for other types of bread
Solution Approach 1:
The bread improver incorporates a universal formulation with CMC, oxidizing agent, enzyme, and emulsifier that can be effectively applied to various bread types. This multi-functional composition ensures reliable performance across different bread preparations, making the improver adaptable and useful beyond a single specific bread type while maintaining high dough tolerance improvement.
3Productivity
If existing bread improvers are used, then basic improvements are achieved, but they do not provide cost-effective results with optimal bread yield
Solution Approach 1:
The patent optimizes the concentration and formulation parameters of the improving agents within the bread improver. By carefully controlling the amounts of CMC, oxidizing agent, enzyme, and emulsifier, the formulation achieves cost-effectiveness while maximizing bread yield and productivity, resolving the contradiction between high productivity and ease of manufacture.
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 bread improver significantly enhances bread yield, maintains dough shape during fermentation, increases bread volume, and improves crust and color homogeneity, outperforming standard bread improvers in these aspects, with a shelf life of at least one year and ease of storage.
Implementation Method 1
Hydrocolloids are water soluble macromolecules that are commonly used as thickeners in food industry. One example of hydrocolloid is CMC, also known as cellulose gum or carboxymethylcellulose.
Implementation Method 2
the at least one improving agent is chosen among an oxidizing agent, a reducing agent, an enzyme and an emulsifier
Implementation Method 3
the at least one improving agent is chosen among an oxidizing agent, a reducing agent, an enzyme and an emulsifier
Implementation Method 4
the at least one improving agent is chosen among an oxidizing agent, a reducing agent, an enzyme and an emulsifier
Data Source
AI summary
The present invention relates to a new bread improver comprising one hydrocolloid and at least another improving agent. The present invention also relates to a dough comprising said bread improver and a process for preparing dough. Another object of the invention is the use of said new bread improver to improve bread yield, dough tolerance, the volume of bread, and/or the quality of bread.