Dextran and Organic Acid Blend for Bread Texture
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Solution Overview
Problem
Current bread texture improvement methods using dextran often result in harder dough, limited coexistence with lactic acid, and constraints in facility handling, especially with liquid products derived from wheat flour substrates, which restrict the optimal combination and concentration of dextran and lactic acid in bread dough.
Innovation Solution
A combination of organic acids such as acetic acid, fumaric acid, and succinic acid with dextran at specific concentrations (0.5-5% and 0.5-15% respectively) is added to bread dough, along with sourdough obtained from lactic acid bacteria like Weissella, Pediococcus, and Leuconostoc, to enhance the physical properties of bread, such as softness, moist texture, and resistance to lump formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If dextran is added to bread dough to improve texture, then softness and moist texture are improved, but dough hardness increases and handling becomes difficult
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration of dextran (0.1-5% by mass) and organic acids (0.1-3% by mass) in the dough formulation. By adjusting these chemical parameters within specific ranges, the invention achieves optimal softness while preventing excessive dough hardness that would compromise handling ease.
Solution Approach 2:
The patent uses composite materials by combining dextran with specific organic acids (acetic acid, fumaric acid, or succinic acid) in defined ratios. This composite approach creates a synergistic effect where the organic acids modify the dough matrix to maintain softness without causing the handling difficulties associated with dextran alone.
2Strength
If liquid product from wheat flour fermentation is added to increase dextran and lactic acid content, then texture improvement is enhanced, but facility constraints and preservation requirements increase
Solution Approach 1:
The patent extracts and utilizes only the essential functional components (dextran and organic acids) from the complex fermented liquid product. By isolating these key texture-improving agents and adding them in controlled amounts, the invention achieves texture enhancement without incorporating the preservation and handling complications of the complete liquid fermentation product.
Solution Approach 2:
The patent applies local quality by targeting specific functional requirements (texture improvement through dextran and acid content) rather than using the entire fermented liquid product. This selective approach allows optimization of texture properties while avoiding the facility constraints associated with storing and handling large volumes of fermented liquid.
3Strength
If dextran concentration is increased to improve softness and suppress lump formation, then mouthfeel is improved, but dough hardness increases
Solution Approach 1:
The patent applies parameter changes by establishing an optimal concentration range for dextran (0.1-5% by mass) and combining it with organic acids at specific ratios. This parameter optimization ensures sufficient dextran content to suppress lump formation and improve mouthfeel, while preventing excessive dough hardness through controlled concentration and synergistic acid interactions.
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 combination significantly improves the physical properties of bread, providing better softness, moist texture, and resistance to stickiness, while allowing for a broader range of dextran and lactic acid coexistence without complicating dough handling, thus enhancing the overall bread quality.
Implementation Method 1
dextran, an extracellular polysaccharide derived from lactic acid bacteria... dextran is produced by Leuconostoc mesenteroides, which is one of lactic acid bacteria... when a liquid product obtained by fermentation in a wheat flour substrate using lactic acid bacteria which produce dextrans is added to bread dough, lactic acid and dextran can coexist in the product
Data Source
AI summary
A food property improving agent that comprises one or more kinds of organic acids selected from acetic acid, fumaric acid and succinic acid in a total amount of 0.5 to 5 mass% and 0.5 to 15 mass% of dextran. According to the present invention, a food property improving agent, whereby the properties of a food, in particular, bread can be improved to give a moist texture, resistance to the formation of lumps and suppressed stickiness in the mouth, and a food with improved properties can be provided.