Fusarium Solani Lipase Bread Volume DATEM Elimination
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Solution Overview
Problem
The baking industry seeks a lipase that enhances bread volume, stability, and tolerance while eliminating or reducing the need for diacetyl tartaric acid esters of monoglycerides (DATEM), a chemical additive commonly used to improve dough strength and volume.
Innovation Solution
A method involving a dough composition including flour, salt, yeast, and a specific lipase with an amino acid sequence of SEQ ID NO:5 or SEQ ID NO:7, which is at least 99% identical to the provided polypeptide sequences, is used to increase bread volume without the addition of DATEM, and can be combined with other enzymes for enhanced performance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of stationary object
If DATEM is used to improve dough strength and volume, then bread volume and stability are improved, but harmful chemical additives are introduced into the product
Solution Approach 1:
The patent extracts and eliminates the harmful chemical additive DATEM from the baking process by replacing it with a naturally-derived lipase enzyme from Fusarium solani, thereby maintaining volume improvement benefits while removing harmful substances from the final product
Solution Approach 2:
The patent employs a readily available, naturally-occurring enzyme (Fusarium solani lipase) that can be easily produced and applied, replacing complex chemical additives with a simple, biodegradable enzymatic solution that performs the same functional role without harmful effects
2Volume of stationary object
If conventional lipases are used to improve bread volume, then volume enhancement is achieved, but the lipases lack sufficient activity stability across broad pH and temperature ranges
Solution Approach 1:
The patent utilizes the inherent parameter characteristics of Fusarium solani lipase, which naturally maintains optimal activity across broad pH (4.0-12.0) and temperature (20-60°C) ranges, thereby ensuring reliable volume enhancement under diverse baking conditions without requiring precise parameter control
3Volume of stationary object
If multiple enzymes are combined to enhance baking performance, then bread quality is improved, but process complexity and manufacturing cost increase
Solution Approach 1:
The patent demonstrates that Fusarium solani lipase alone can perform multiple functions previously requiring enzyme combinations (volume enhancement, stability improvement, tolerance enhancement), thereby simplifying the manufacturing process while maintaining or improving baking performance
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 effectively increases bread volume and stability across various types of flour, reducing the reliance on DATEM and maintaining activity over a broad pH and temperature range, thereby improving the baking process.
Implementation Method 1
lipases have been known to improve the stability and volume of the bread
Implementation Method 2
providing a lipase, wherein the lipase is a polypeptide having the amino acid sequence of: SEQ ID NO:5 or SEQ ID NO:7
Data Source
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AI summary
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.