Flour Protein Quality Characterization via Magnetic Resonance
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Solution Overview
Problem
The baking industry faces challenges in producing consistent and high-quality dough and baked products due to variations in wheat and wheat flour, as existing methods like Farinographs are time-consuming, require strict conditions, and do not accurately characterize dough performance based on protein quality.
Innovation Solution
A method involving mixing grain powder with water to measure torque at discrete intervals, calculating mechanical energy, and expressing protein quality as a function of torque, allowing for the characterization and adjustment of grain compositions to meet specific standards, thereby improving dough production consistency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If Farinograph methods are used to characterize flour protein quality, then measurement data is obtained, but the process is time-consuming and requires strict temperature control conditions
Solution Approach 1:
The patent replaces the mechanical Farinograph mixing and measurement system with a magnetic resonance-based detection system. The MRS sequence detects protein quality characteristics through magnetic resonance signals, eliminating the need for mechanical mixing apparatus and time-consuming Farinograph procedures while maintaining measurement accuracy.
Solution Approach 2:
The patent changes the measurement parameter from mechanical torque measurement in Farinograph to magnetic resonance signal detection. By using MRS sequences to detect protein-related magnetic resonance characteristics, the method achieves accurate protein quality assessment without the time and condition constraints of traditional mechanical methods.
2Measurement precision
If Farinograph methods are used to characterize flour protein quality, then measurement data is obtained, but strict temperature control conditions are required
Solution Approach 1:
The patent replaces the mechanical Farinograph system with temperature-sensitive requirements with a magnetic resonance detection system. The MRS methodology detects protein quality through intrinsic magnetic properties of molecules, eliminating dependence on controlled temperature conditions and complex thermal management systems.
3Reliability
If wheat flour protein content is increased to improve dough performance, then manufacturing cost increases, but lower protein content reduces production cost
Solution Approach 1:
The patent changes the approach from measuring only protein quantity to assessing protein quality characteristics through magnetic resonance signals. This enables differentiation between high-quality and low-quality protein sources, allowing selection of cost-effective flour options that meet performance requirements without simply increasing protein content.
Solution Approach 2:
The patent provides feedback on actual protein quality characteristics rather than just protein quantity. This information enables optimized formulation decisions, allowing manufacturers to select flour blends that achieve desired dough performance at lower cost by utilizing quality assessment to guide procurement and blending strategies.
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 method provides a more accurate and efficient characterization of protein quality and performance characteristics of grain powders, enabling the adjustment of processing parameters to reduce batch variability and achieve consistent dough quality, even with lower protein content grain powders.
Implementation Method 1
measuring the torque applied to the mixing apparatus by the mixture at discrete time intervals
Data Source
AI summary
A method for forming a grain composition includes mixing a first grain powder composition with water using a mixing apparatus to form a mixture. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy and is compared to a standard. If the protein quality of the first grain powder composition does not meet the standard, a second grain power composition is formed having a different weight percent of the first source of grain powder than the first grain powder composition.