Reducing Added Sugar in Baked Products Using Enzyme Hydrolysis
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The increasing market price and shortage of sugar in some regions necessitate a method to reduce added sugar in baked products without compromising their quality.
Innovation Solution
A method involving the use of a combination of raw starch degrading alpha-amylase and glucoamylase enzymes, specifically a GH13_1 amylase, to generate simple sugars from starch during dough fermentation, allowing for a reduction of at least 10% of added sugar in baked products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the amount of added sugar in baked products is reduced, then the cost decreases and availability issues are mitigated, but the quality and sensory attributes of the baked product deteriorate
Solution Approach 1:
The dough ingredients themselves (starch from flour) are made to serve the function of providing sugar. The enzymes enable the starch to convert into simple sugars during fermentation, making the dough self-sufficient for sugar needs without relying on external sugar additions.
Solution Approach 2:
The chemical composition of the dough is changed by introducing enzymes that catalyze the conversion of starch into simple sugars. This parameter change allows the system to produce the necessary sugars in-situ, replacing the need for added sugar while maintaining the required sugar concentration for quality.
2Quantity of substance
If a combination of enzymes is added to generate simple sugars from starch, then the need for added sugar is reduced, but the device complexity and process complexity increase
Solution Approach 1:
The enzyme blend performs multiple functions: breaking down starch into simpler sugars, providing food for yeast fermentation, and generating sweetness. This multi-functionality reduces the need for separate sugar addition steps and other processing interventions, offsetting the complexity of the enzyme mixture itself.
3Ease of manufacture
If traditional sugar addition methods are used, then the process is simple and reliable, but the cost increases and sugar availability becomes a constraint
Solution Approach 1:
The direct addition of sugar (a material input) is replaced by a biochemical system using enzymes to generate sugar in-situ. This substitution transforms a simple material addition process into a controlled biochemical conversion process, eliminating dependence on external sugar supplies while managing costs.
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 approach enables the production of baked goods with reduced sugar content while maintaining quality, as evidenced by comparable sensory attributes and volume increase, demonstrating effective sugar replacement and improved crumb structure.
Implementation Method 1
adding a raw starch degrading alpha-amylase and a glucoamylase to dough ingredients comprising flour wherein the raw starch degrading alpha-amylase is a GH13_1 amylase
Implementation Method 2
generate simple sugar formation from the starch of the flour during dough fermentation
Data Source
AI summary
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO:1.