Docked Flatbread Egg Absorption
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Preparing a French toast-type product using flatbread is challenging due to its high crust-to-crumbs ratio and limited crumb absorption, resulting in insufficient egg composition uptake.
Innovation Solution
Docking cooked flatbread to create holes on its surface, followed by applying an egg-containing liquid mixture, which increases the surface area for absorption, allowing for a thicker and more flavorful coated flatbread.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If flatbread is used to prepare French toast-type product, then the product structure is simple and cooking time is short, but insufficient egg composition is taken up due to high crust to crumb ratio and limited crumb
Solution Approach 1:
The patent applies docking to create a porous structure on the flatbread surface by forming multiple holes that penetrate from one surface to another. This porous structure increases the surface area and provides pathways for the egg-containing liquid mixture to penetrate into the crumb, thereby significantly enhancing egg composition uptake despite the high crust-to-crumbs ratio inherent in flatbread.
2Quantity of substance
If docking is performed to increase absorption, then egg mixture uptake is improved, but additional process steps are required
Solution Approach 1:
The docking process is performed as a preliminary action before applying the egg-containing liquid mixture. By pre-creating the porous structure through docking, the flatbread is prepared in advance to maximize absorption efficiency during the subsequent egg mixture application step, thereby improving overall egg uptake while keeping the additional process step minimal and straightforward.
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 docking process significantly enhances the absorption of the egg mixture, resulting in a more flavorful and moist flatbread with improved texture compared to undocked flatbreads.
Implementation Method 1
docking the cooked flatbread to impart a plurality of holes into at least one side of the cooked flatbread. After docking, egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per cm2 linear surface area
Data Source
AI summary
Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.