Frozen Dough Enzyme System for Stability and Volume
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Solution Overview
Problem
Frozen dough experiences issues such as extended fermentation times, reduced stability, volume loss, and altered crust characteristics due to freezing, which affect the quality of baked products.
Innovation Solution
Incorporating Penicillium glucose oxidase and Talaromyces xylanase into the dough, with specific amino acid sequences, and cooling it to a temperature range of -40 to -5°C to improve dough properties and baked product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional enzymes (Aspergillus glucose oxidase and Aspergillus xylanase) are used in frozen dough, then dough strength and volume are improved, but dough stability deteriorates and coarse crumb structure forms
Solution Approach 1:
The patent changes the species parameter of the enzymes from Aspergillus to Penicillium and Talaromyces, which fundamentally alters their biochemical properties and stability characteristics, resolving the contradiction between strength improvement and stability maintenance
Solution Approach 2:
The patent uses a composite enzyme system combining Penicillium glucose oxidase and Talaromyces xylanase together, where the synergistic interaction between these specific enzymes provides both the strength enhancement and the stability required for frozen dough
2Adaptability or versatility
If frozen storage is applied to dough, then production flexibility and assortment variety are improved, but fermentation time extends and crust browning becomes uneven
Solution Approach 1:
The patent applies enzymes that maintain their activity through frozen storage, effectively performing the dough development action in advance and maintaining it during storage, thus reducing the required fermentation time after thawing while preserving production flexibility
3Productivity
If frozen dough is used, then night labour is reduced and production flexibility is improved, but baked product volume is reduced and shape is lost
Solution Approach 1:
The patent changes the biochemical parameters of the enzyme system to one that is specifically optimized for frozen storage conditions, where Penicillium glucose oxidase and Talaromyces xylanase maintain their structural integrity and catalytic activity, thereby preserving baked product volume and shape despite frozen storage
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 method enhances dough stability, volume, and crust characteristics of baked products, maintaining improved properties even after frozen storage and thawing.
Implementation Method 1
adding a Penicillium glucose oxidase and a Talaromyces xylanase to at least one dough ingredient
Implementation Method 2
cooling the dough to a temperature in the range of -40 to -5 degrees Celsius
Data Source
AI summary
The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the dough including the step of adding a Penicillium glucose oxidase and a Talaromyces xylanase to at least one dough ingredient; and b) cooling the dough to a temperature in the range of -40 to -5 degrees Celsius. In another aspect the invention relates to a composition comprising a Penicillium glucose oxidase and a Talaromyces xylanase. In a further aspect the invention relates to a dough comprising a Penicillium glucose oxidase and a Talaromyces xylanase, in a further aspect the dough is a frozen dough. The present invention also relates to a baked product a method for preparing a baked product. Further the invention relates to the use of a Penicillium glucose oxidase and a Talaromyces xylanase for improving properties of a dough which has been stored frozen or a baked product prepared from a dough which has been stored frozen.