Acid Fermented Flour and Yeast Extract Composite for Low-Sodium Bakery Flavor
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Solution Overview
Problem
Baked products often become bland when reducing salt content, limiting the range of applications for low-salt breads, as existing flavor enhancers like fermented flour and yeast extracts can introduce unwanted sensory notes.
Innovation Solution
A dry flavor enhancing agent combining acid fermented flour and yeast extract, optimized in terms of microbial flora, yeast species, and ratio, to enhance salty taste without unwanted notes, suitable for a wide range of bakery products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If salt content is reduced in baked products, then health benefits are improved, but taste quality deteriorates
Solution Approach 1:
The patent combines acid fermented flour and yeast extract into a single composite flavoring agent. This merging creates a synergistic effect where the two components work together to enhance salty taste perception without requiring additional salt, thereby reducing sodium content while maintaining taste quality.
Solution Approach 2:
The composite flavoring agent acts as an intermediary substance that mediates between the need for low sodium and the desire for good taste. It contains compounds that stimulate salty taste receptors indirectly, allowing the perception of saltiness without the harmful effects of high sodium intake.
2Manufacturing precision
If fermented flour is used as a flavor enhancer, then salty taste is enhanced, but acid flavor is introduced
Solution Approach 1:
By combining acid fermented flour with yeast extract, the patent merges two different flavor profiles. The yeast extract provides savory, umami notes that counterbalance the acid taste from the fermented flour, creating a more rounded flavor that enhances saltiness without leaving an unwanted acid aftertaste.
Solution Approach 2:
The patent creates a composite flavoring material that integrates components with complementary properties. The acid fermented flour contributes salty taste enhancement while the yeast extract contributes savory notes, and together they create a balanced flavor profile that avoids the drawbacks of using either component alone.
3Manufacturing precision
If yeast extract is used as a flavor enhancer, then salty taste is enhanced, but cheese cracker notes are introduced
Solution Approach 1:
The combination of acid fermented flour and yeast extract creates a synergistic flavor interaction. The acid fermented flour provides a clean salty taste enhancement that counteracts the cheesy, cracker-like notes from the yeast extract, resulting in a more neutral and universally acceptable flavor profile.
Solution Approach 2:
The composite flavoring agent balances the characteristic notes of yeast extract with the properties of acid fermented flour. This composite approach allows the beneficial salty taste enhancement to be achieved while minimizing the unwanted aromatic notes that would result from using yeast extract alone.
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 effectively enhances the salty flavor of bakery products while reducing sodium content, maintaining taste quality and broadening the applicability of low-salt products across various bread types.
Implementation Method 1
a fermented product obtained by fermentation of cereal flour by lactic acid bacteria
Implementation Method 2
the soluble fraction obtained after enzymatic hydrolysis of yeast cells
Data Source
AI summary
Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.