High Protein Bread Additives Using Reducing Agents
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Solution Overview
Problem
Existing bread products face limitations in increasing protein and fiber content due to dough becoming unworkable when additional protein or fiber is added, resulting in unacceptably rubbery, chewy, dense, or low-volume breads, with prior methods failing to achieve desirable texture and crumb structure.
Innovation Solution
The addition of complex compositions comprising protein, hydrocolloids, oil, and optionally minerals and emulsifiers to flour or dough, processed to form high-density additives that control hydration, allowing for higher protein and fiber content in bread products without compromising texture, using preferred compositions like vital wheat gluten, guar gum, xanthan gum, calcium carbonate, and canola oil.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If additional protein and fiber are added to bread dough, then the nutritional content is improved, but the dough becomes unworkably tough and rubbery
Solution Approach 1:
The patent introduces a reducing agent (intermediary substance) that breaks disulfide bonds in gluten proteins, acting as a mediator between the added protein/fiber and the dough matrix. This reducing agent prevents excessive gluten network formation, allowing high protein and fiber content while maintaining dough workability and preventing rubbery texture
Solution Approach 2:
The patent changes the chemical state of gluten proteins by introducing reducing agents that alter disulfide bond formation. This parameter change (chemical modification of protein cross-linking) enables the dough to accommodate high protein and fiber levels without developing excessive elasticity and toughness that would make it unworkable
2Quantity of substance
If additional vital gluten is added to supplement protein content, then the protein level is improved, but the dough elasticity becomes excessive and bread volume is reduced
Solution Approach 1:
The reducing agent serves as an intermediary that modulates gluten network development. By controlling disulfide bond formation, it allows sufficient gluten elasticity for dough structure while preventing excessive cross-linking that would trap too much gas and reduce final bread volume, enabling high protein content with acceptable volume
Solution Approach 2:
The patent modifies the physical-chemical parameters of gluten proteins through reducing agents, changing the degree of cross-linking and network density. This parameter control allows the dough to achieve optimal balance between protein content, elasticity, and gas retention capacity for proper bread rising and volume
3Quantity of substance
If fiber is added to increase dietary fiber intake, then the nutritional value is improved, but the dough becomes unworkable and bread texture deteriorates
Solution Approach 1:
The reducing agent acts as an intermediary that compensates for the negative effects of fiber addition on dough properties. By controlling gluten cross-linking, it maintains dough workability and extensibility even with high fiber content, preventing the dough from becoming unworkable while achieving high fiber bread products
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
Enables the production of bread products with significantly increased protein and fiber content, up to 50% by weight, while maintaining a texture and crumb structure comparable to breads without added protein or fiber, addressing the limitations of prior methods.
Implementation Method 1
hydration of the added protein or fiber is controlled in a manner so as to provide dough having desirable characteristics
Implementation Method 2
Vital gluten knitting has traditionally been considered to arise from disulfide cross-linking between gluten proteins
Implementation Method 3
The knitting of vital gluten produces the visco-elastic properties characteristic of most bread dough
Implementation Method 4
gas bubbles formed by yeast in leavened bread
Data Source
AI summary
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.