Crust Flavoring Composition for Bread and Pastry
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Solution Overview
Problem
Current methods for personalizing the taste of breads and pastries often require high dosages of aromatic products, lead to rheology issues, and rely on synthetic flavors, which are less favored by consumers, while being economically uncompetitive and complex to implement.
Innovation Solution
A process involving a flavoring composition with ingredients like malt, malt extract, or yeast derivatives applied to the crust of breads or pastries in liquid or powder form, using a carrier such as flour or semolina, allowing for a wide range of flavors with reduced ingredient quantities and avoiding synthetic flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If aromatic products are added directly to the kneader before kneading, then varied aromatic profiles are obtained, but significant dosages (up to 15%) are required and each taste requires specific production setup
Solution Approach 1:
The aromatic product is incorporated into the crust coating material before application, allowing the flavor to be deposited on the crust surface during the final coating step rather than requiring large amounts to be mixed into the entire dough batch beforehand
Solution Approach 2:
The aromatic product is concentrated in the crust coating material and applied locally to the crust surface, rather than being distributed throughout the entire dough, achieving intense flavor localization without requiring large overall dosages
2Loss of time
If aromatic products are incorporated at the end of kneading, then time is saved and customization is easier, but over-kneading generates rheology problems such as stickiness
Solution Approach 1:
The aromatic product is pre-incorporated into the crust coating material before the final kneading and coating steps, allowing customization without requiring additional kneading time and avoiding disruption to dough rheology
Solution Approach 2:
The flavor incorporation is separated from the main dough kneading process and integrated into the distinct crust coating step, allowing aromatic customization without affecting the dough mixing and rheology
3Adaptability or versatility
If synthetic flavors are used for product flavorings, then a wide range of flavors is achieved, but special labeling is required and consumer enthusiasm is decreasing
Solution Approach 1:
The aromatic product type is changed from synthetic to natural origin, transforming the product classification and eliminating special labeling requirements while maintaining flavor versatility through selection from various natural aromatic sources
4Adaptability or versatility
If natural flavors are used as alternative to synthetic flavors, then consumer enthusiasm is maintained, but price becomes problematic
Solution Approach 1:
The natural aromatic product is concentrated in the crust coating material and applied only to the crust surface, significantly reducing the total quantity required compared to incorporating natural flavors throughout the entire dough, thereby reducing cost
Solution Approach 2:
The natural aromatic product is pre-concentrated in the crust coating material, allowing efficient use of the more expensive natural ingredient only where needed for maximum flavor impact, optimizing cost-effectiveness
Data Source
Figure 1a~2b
Figure 3
AI summary
The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by weight of the liquid composition, or - a pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.