Gluten-Free Bakery Composition Using Mucilage and Animal Protein
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Solution Overview
Problem
Current low-carbohydrate and gluten-free bakery products face challenges in achieving a stable crumb structure, uniform pore distribution, and pleasant taste due to the absence of gluten, often resulting in rubber-like textures, low stability during baking, and excessive stickiness, while also containing high amounts of soy products that can lead to off-tastes and antinutrient issues.
Innovation Solution
A composition comprising partially deoiled flours from shell fruits and/or non-leguminous oil seeds, mucilaginous polysaccharides, and a high animal protein content, which together form a dough with low gluten content (<0.1%) and low utilizable carbohydrates (<15%), mimicking the properties of conventional bakery products by enhancing gas retention capacity and stability without using high amounts of soy or synthetic additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If gluten-free flours are used to eliminate gluten, then health requirements are met, but dough stability and gas retention capacity deteriorate
Solution Approach 1:
The patent introduces psyllium husk as an intermediary substance that mediates between the gluten-free flour and the gas bubbles in the dough. The psyllium forms a viscous network that physically traps gas bubbles, providing stability without requiring gluten. This intermediary structure allows the dough to maintain its shape and rise properly despite the absence of gluten proteins.
Solution Approach 2:
The patent changes the physical and chemical parameters of the dough by adding psyllium husk, which significantly increases the viscosity and water-binding capacity of the dough matrix. This parameter change allows the dough to retain gas bubbles more effectively and maintain structural integrity during baking, compensating for the lack of gluten elasticity and strength.
2Reliability
If psyllium husk is added to improve gas retention, then dough stability improves, but rubber-like texture and excessive stickiness worsen
Solution Approach 1:
The patent optimizes the concentration of psyllium husk to a specific range (5-20% of total flour weight) to achieve the desired balance. By controlling this parameter, the dough gains sufficient gas retention capacity while avoiding excessive viscosity that would cause rubber-like texture. The precise dosage control transforms the harmful effect into a beneficial one.
Solution Approach 2:
The patent creates a composite dough system combining gluten-free flours with psyllium husk in specific proportions. This composite material leverages the gas-trapping ability of psyllium while mitigating its negative textural effects through proper formulation. The combination of multiple ingredients in optimized ratios produces a dough with balanced properties.
3Quantity of substance
If soy products are used to replace gluten, then protein content increases, but off-tastes and antinutrient issues worsen
Solution Approach 1:
The patent extracts and eliminates soy products from the dough formulation, removing the source of off-tastes and antinutrients. Instead of using soy protein isolate or soy flour as gluten substitutes, the recipe relies on psyllium husk and other gluten-free flours, completely taking out the problematic ingredient while maintaining the functional requirements through alternative means.
4Object-generated harmful factors
If conventional flours are used to achieve pleasant taste, then organoleptic properties improve, but carbohydrate content increases
Solution Approach 1:
The patent formulates a composite flour mixture using multiple gluten-free flours (almond flour, coconut flour, hazelnut flour) in specific proportions. This composite approach allows the recipe to maintain pleasant taste and aroma properties typically associated with conventional flours, while keeping the carbohydrate content low. Each flour component contributes different sensory characteristics that collectively replicate the experience of conventional bread.
Solution Approach 2:
The patent applies different flour types to different functional requirements within the dough. Almond flour provides richness and moisture, coconut flour adds structure and absorbency, while hazelnut flour contributes aroma. By assigning specific flours to specific functional roles, the recipe achieves overall pleasant organoleptic properties while maintaining low carbohydrate content through the selection of nut-based flours.
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 composition allows for the production of low-carbohydrate, low-gluten bakery products with organoleptic properties similar to conventional breads, offering improved texture, stability, and taste, suitable for both low-carbohydrate and gluten-free dietary needs, and can be easily prepared at home.
Implementation Method 1
mucilaginous polysaccharide-containing plant product or mucilaginous polysaccharides isolated from said plant product
Implementation Method 2
protein component that comprises in the dry matter at least 40% animal protein
Data Source
AI summary
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.