Water-Soluble Dietary Fiber Composition for Bakery Foods
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for incorporating water-soluble dietary fibers into bakery foods and noodles face challenges such as impaired working properties and deteriorated quality, including taste and palatability issues, due to their high solubility and viscosity, which limits their effective incorporation in sufficient amounts to provide physiological benefits like blood sugar regulation and intestinal function control.
Innovation Solution
A water-soluble dietary fiber-containing composition is prepared by mixing water-soluble dietary fibers with thickening polysaccharides in specific ratios, reducing their solubility through drying, allowing for higher incorporation levels without affecting food quality or production efficiency, using a method that includes dissolving the mixture and applying spray drying techniques.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water-soluble dietary fibers are incorporated into bakery foods in large amounts to provide physiological benefits, then the health functionality is improved, but the working properties and food quality deteriorate
Solution Approach 1:
The patent uses a composite material consisting of water-soluble dietary fiber and water-insoluble dietary fiber in a specific weight ratio (3:7 to 7:3). This composite structure allows the water-soluble fiber to provide physiological benefits while the water-insoluble fiber maintains the working properties and quality of bakery foods, resolving the contradiction between health functionality and food quality.
2Quantity of substance
If water-soluble dietary fibers are added to bakery foods to achieve blood sugar regulation, then the physiological effect is improved, but the taste and palatability deteriorate
Solution Approach 1:
The composite of water-soluble and water-insoluble dietary fibers in controlled ratios provides the blood sugar regulation effect through the water-soluble component while the water-insoluble component maintains acceptable taste and palatability, preventing the deterioration that would occur with high amounts of water-soluble fiber alone.
3Quantity of substance
If highly viscous water-soluble dietary fibers are incorporated into bakery foods, then the physiological functions are improved, but the food texture becomes hard and quality deteriorates
Solution Approach 1:
The patent combines highly viscous water-soluble dietary fiber with water-insoluble dietary fiber in a specific ratio. The water-insoluble fiber acts as a textural modifier that prevents the hardening effect caused by highly viscous water-soluble fiber, thereby maintaining acceptable food texture while achieving the desired physiological functions.
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 composition enables the incorporation of sufficient dietary fibers into bakery foods and noodles, maintaining excellent quality and working characteristics while providing physiological benefits like blood sugar regulation and intestinal function control without adverse effects on taste, palatability, or production efficiency.
Implementation Method 1
drying the resulting aqueous solution
Implementation Method 2
drying the resulting aqueous solution
Data Source
AI summary
A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the steps of dissolving, in water, a water-soluble dietary fiber material and a thickening polysaccharide such that the mixing ratio of the former to the latter, by mass, ranges from 95:5 to 80:20 and then drying the resulting aqueous solution. The composition has a low solubility in water and therefore, can be incorporated into various foods, while maintaining desired excellent quality thereof without being accompanied by the reduction of the working characteristics of the raw materials for these foods.