Dysphagia Bread with Hydrocolloid Texture and High Protein
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Solution Overview
Problem
Individuals with swallowing and chewing disorders, particularly dysphagia, face challenges in consuming bread due to its texture, leading to reduced food intake, malnutrition, and increased risk of aspiration, as existing adaptations fail to replicate the nutritional and sensory qualities of bread.
Innovation Solution
A reconstituted food product made from a powder mixture of functional fibers, abundant proteins, and cereal flour, reconstituted in a liquid to create a modified texture suitable for dysphagia, using a shear mixing process and steam cooking to achieve a texture that is both nutritious and easy to swallow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If bread is soaked in milk or liquid to soften it, then the texture becomes easier to chew and swallow, but the visual appearance and taste are lost, leading to meal rejection
Solution Approach 1:
The patent changes the physical-chemical parameters of bread by incorporating hydrocolloids and modifying the baking process to create a soft texture without soaking. This achieves both improved swallowability and maintained visual/taste quality through controlled changes in moisture content, gel structure, and protein composition during manufacturing
Solution Approach 2:
The patent creates a composite bread structure combining traditional bread components with hydrocolloids (guar gum, xanthan gum, carrageenan) and specific protein formulations. This composite approach provides both the soft texture needed for dysphagia and the sensory qualities of conventional bread that prevent meal rejection
2Ease of operation
If soft texture bread products are provided for dysphagia, then chewing difficulty is reduced, but nutritional value and protein content are insufficient
Solution Approach 1:
The patent modifies the nutritional parameters of soft texture bread by incorporating high-protein ingredients (whey protein, soy protein, egg white) and adjusting the protein-to-carbohydrate ratio. This ensures that despite the modified texture for easier chewing, the nutritional density and protein content meet the needs of dysphagia patients
Solution Approach 2:
The patent develops a composite formulation combining multiple protein sources (animal and plant-based) with hydrocolloids and fortified ingredients. This composite structure simultaneously provides the soft texture required for dysphagia management and the enhanced nutritional profile including 15-20g protein per serving needed for malnourished patients
3Ease of manufacture
If traditional bread texture is maintained, then sensory pleasure and eating habits are preserved, but the risk of choking and aspiration increases
Solution Approach 1:
The patent applies preliminary action by pre-modifying the bread texture through hydrocolloid incorporation and controlled softening during manufacturing, rather than requiring post-preparation soaking. This ensures the bread is safely soft before consumption while maintaining its visual and taste appeal, preventing choking risk before it arises
Solution Approach 2:
The patent carefully controls the transformation of bread parameters (moisture content, firmness, elasticity) to achieve an optimal range that preserves sensory qualities for eating pleasure while falling below the threshold for choking risk. The gel structure created by hydrocolloids provides a safety margin against aspiration
4Ease of operation
If existing soft bread products are used, then some chewing difficulty is addressed, but they are not suitable for severe dysphagia cases
Solution Approach 1:
The patent creates a dynamic texture system where the bread's physical properties can be adjusted by changing hydrocolloid types and concentrations. This allows the same base product to be adapted for different severity levels of dysphagia, from mild chewing difficulty to severe aspiration risk, enhancing versatility across patient populations
Solution Approach 2:
The patent develops a universal bread formulation platform that can serve multiple functions: providing soft texture for dysphagia, maintaining sensory appeal for eating pleasure, delivering enhanced nutrition for malnutrition, and adapting to different severity levels. This multi-functional design replaces multiple specialized products with one versatile solution
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 product provides a modified texture that is easier to consume, retains nutritional value, and meets daily protein intake needs, reducing the risk of aspiration and malnutrition while maintaining the sensory qualities of bread, thus addressing the challenges faced by individuals with dysphagia.
Implementation Method 1
mixing (i) the powder and (ii) the liquid by a mixing member configured to generate a shear force of between 3000 and 12500 rpm
Implementation Method 2
The mixture is then placed in a steam oven for cooking in steam
Data Source
Figure 1~2a
Figure 2b~3b
Figure 4a~4b
AI summary
The present invention relates to improving and maintaining the health of individuals suffering from swallowing and chewing disorders, particularly dysphagia, by providing specially adapted nutrition. Specifically, the invention relates to a reconstituted food product with improved texture, its preparation process, and a food powder for reconstituting the product according to the invention.