Enzyme-Treated Cereal Bran for Bread Volume

Solution Overview

Problem

Existing methods for incorporating cereal bran into food products, particularly bread, face challenges in achieving acceptable volume and softness, especially when using oat or rye bran, as prior art primarily focuses on wheat bran and does not effectively solubilize these grains for improved bread quality.

Innovation Solution

A composition comprising oat bran, rye bran, or a mixture thereof, treated with a mixture of cellulase, glucanase, and xylanase enzymes to create a solubilized form that can be incorporated into dough, enhancing the volume and softness of bread products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If cereal bran (oat bran or rye bran) is incorporated into bread products, then dietary fibre content is increased, but the bread volume and softness deteriorate

Engineering Contradiction:

Improvedietary fibre contentVSAvoidbread volume

Core Design Contradiction:

Quantity of substanceVSVolume of moving object

Solution Approach 1:

The patent applies preliminary action by treating the cereal bran with enzymes (cellulase, glucanase, and xylanase) before incorporation into the dough. This pre-treatment modifies the bran structure, making it more compatible with the dough matrix and preventing the negative effects on bread volume and softness that would otherwise occur with direct incorporation of untreated bran.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent changes the physical and chemical parameters of the cereal bran through enzymatic treatment. The enzymes modify the cellular structure and composition of the bran, altering its properties to be more suitable for bread making. This parameter change enables the bran to contribute dietary fibre without compromising the bread's volume and softness.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If cereal bran is incorporated into food products, then nutritional value is improved, but the ease of incorporation deteriorates due to insolubility

Engineering Contradiction:

Improvenutritional valueVSAvoidease of incorporation

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent applies preliminary action by treating the cereal bran with enzymes (cellulase, glucanase, and xylanase) before incorporation into the dough. This pre-treatment modifies the bran structure, making it more compatible with the dough matrix and preventing the negative effects on bread volume and softness that would otherwise occur with direct incorporation of untreated bran.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent changes the physical and chemical parameters of the cereal bran through enzymatic treatment. The enzymes modify the cellular structure and composition of the bran, altering its properties to be more suitable for bread making. This parameter change enables the bran to contribute dietary fibre without compromising the bread's volume and softness.

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If oat bran or rye bran is used instead of wheat bran, then dietary fibre intake is enhanced, but the bread quality (volume and softness) deteriorates

Engineering Contradiction:

Improvedietary fibre intakeVSAvoidbread quality

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The patent applies preliminary action by treating the cereal bran with enzymes (cellulase, glucanase, and xylanase) before incorporation into the dough. This pre-treatment modifies the bran structure, making it more compatible with the dough matrix and preventing the negative effects on bread volume and softness that would otherwise occur with direct incorporation of untreated bran.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent changes the physical and chemical parameters of the cereal bran through enzymatic treatment. The enzymes modify the cellular structure and composition of the bran, altering its properties to be more suitable for bread making. This parameter change enables the bran to contribute dietary fibre without compromising the bread's volume and softness.

Inventive Principle:

Principle #35Parameter changes

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 treatment process results in bread with improved volume and softness, particularly when used with rye flour, overcoming the difficulties faced in producing bread with oat or rye bran in prior methods.

Implementation Method 1

an enzyme composition comprising a mixture of a cellulase enzyme, a glucanase enzyme, and a xylanase enzyme

Methodology Applied

Scientific EffectEnzyme: Enzyme

Implementation Method 2

treating cereal bran with one or more cell-wall modifying enzyme; one or more starch modifying enzyme

Methodology Applied

Scientific EffectHydrolysis: Hydrolysis

Data Source

PatentEP3393254B1composition

Publication Date: 2021.04.21 INT N&H DENMARK APS

Figure 1~2

AI summary

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.