Refrigerated Dough Stability via Carbon Dioxide Atmosphere
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Solution Overview
Problem
Existing methods for stabilizing refrigerator-stable dough compositions during refrigerated storage require freezing the dough under vacuum, which adds cost and complexity, and may not effectively maintain desired leavening properties and freshness.
Innovation Solution
Packaging dough compositions in a low-pressure package with a controlled carbon dioxide atmosphere, where the headspace does not exceed 0.5 cubic centimeters per gram of dough, allowing for refrigerated storage without freezing, using a combination of encapsulated basic and acidic chemical leavening agents and glucose oxidase to manage leavening and freshness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If vacuum packaging is used to improve storage stability, then refrigerated storage stability is improved, but the process complexity and cost increase due to required freezing
Solution Approach 1:
The patent applies inert atmosphere packaging by replacing air with carbon dioxide in the package headspace. This prevents oxidation and microbial growth without requiring freezing or vacuum conditions. The carbon dioxide atmosphere maintains dough stability during refrigerated storage while avoiding the complexity of frozen vacuum packaging processes.
2Stability of the object's composition
If headspace is reduced or eliminated to improve storage stability, then refrigerated storage stability is improved, but manufacturing complexity increases due to freezing requirements
Solution Approach 1:
The patent maintains a practical headspace volume (0.05-0.50 mL/g dough) and fills it with carbon dioxide atmosphere. This approach achieves storage stability without requiring headspace elimination or freezing, making the packaging process simpler and more economically viable while maintaining dough quality.
3Stability of the object's composition
If carbon dioxide atmosphere is added to maintain freshness, then refrigerated storage stability is improved, but the amount of carbon dioxide and headspace must be controlled
Solution Approach 1:
The patent specifies precise parameters for carbon dioxide atmosphere (90-99.9% CO2 concentration) and headspace volume (0.05-0.50 mL/g dough). These controlled parameters optimize freshness maintenance while providing clear manufacturing guidelines. The defined ranges balance effectiveness with practical manufacturability.
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
This method maintains the stability and leavening properties of dough compositions during refrigerated storage, achieving desired specific volumes and freshness without the need for freezing, while reducing packaging costs and complexity.
Implementation Method 1
a carbon dioxide atmosphere, with the amount of carbon dioxide being based on the amount of dough in a package
Implementation Method 2
a chemical leavening system that includes a basic chemical leavening agent and acidic chemical leavening agent
Data Source
AI summary
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.