Enzyme Mixture for Bread Anti-Staling
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Solution Overview
Problem
Current anti-staling agents for baked bread, such as maltogenic amylase, are costly and do not effectively prevent the hardening and loss of elasticity in bread crumb during storage, as they primarily address starch retrogradation but do not completely halt the staling process.
Innovation Solution
Combining thermostable maltogenic amylase with amyloglucosidase in specific amounts and ratios within the dough to inhibit starch retrogradation and maintain bread freshness, using maltogenic amylase in the range of 750-75,000 MAU per kg of flour and amyloglucosidase in 0.01-3.0 AGU per MAU activity, optimizing their temperatures and pH conditions for enhanced effectiveness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If maltogenic amylase is used as an anti-staling agent, then starch retrogradation is reduced, but the cost of production increases and staling is not completely prevented
Solution Approach 1:
The patent combines two enzymes with different functions: maltogenic amylase (which hydrolyzes starch to maltose and reduces retrogradation) and amyloglucosidase (which hydrolyzes starch to glucose and maintains crumb softness). This synergistic combination achieves complete staling prevention while being more cost-effective than using high doses of a single enzyme, as each enzyme targets different aspects of the staling process.
2Reliability
If higher amounts of maltogenic amylase are used to improve anti-staling effectiveness, then staling is better prevented, but production cost increases
Solution Approach 1:
By combining maltogenic amylase and amyloglucosidase in specific ratios (0.1:1 to 10:1 w/w), the patent achieves complete staling prevention at lower total enzyme doses than would be required using maltogenic amylase alone. The two enzymes work synergistically to address different mechanisms of staling.
Solution Approach 2:
The patent optimizes the dosage parameters of both enzymes within specific ranges (maltogenic amylase: 1-10000 U/kg flour; amyloglucosidase: 1-10000 U/kg flour) to achieve maximum anti-staling effectiveness at minimum cost, preventing both crumb hardening and crust toughening.
3Reliability
If amyloglucosidase is added to maltogenic amylase mixture, then complete staling prevention is achieved, but enzyme mixture complexity increases
Solution Approach 1:
The patent combines two commercially available enzymes in a defined ratio range (0.01:1 to 3:1 w/w), creating a synergistic mixture that achieves complete staling prevention. The combination is simple enough for industrial application while delivering superior results to single-enzyme treatments.
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 combination of maltogenic amylase and amyloglucosidase significantly reduces bread staling, maintaining crumb softness and elasticity for a longer period, offering a more cost-effective solution compared to existing enzymatic anti-staling agents.
Implementation Method 1
maltogenic amylase...acts upon damaged starch particles, thereby lowering the viscosity of the dough and producing fermentable sugars
Implementation Method 2
amyloglucosidase...inhibit starch retrogradation and maintain bread freshness
Data Source
AI summary
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including:maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.;amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activityThe combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.