Hydrated Fat Piece Compositions for Bakery Dough
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Solution Overview
Problem
There is a demand for bakery products with reduced saturated and trans fatty acids without compromising taste and baking performance, as traditional triglyceride-based fats in dough compositions contain high levels of these unhealthy fats.
Innovation Solution
Hydrated fat piece compositions comprising a solid fat phase with dispersed water droplets, using base oils and hardstock fats low in trans fatty acids, along with hydrocolloids and emulsifiers, which are processed to create discrete, non-adherent fat pieces that can be incorporated into dough for laminated or non-laminated bakery products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If traditional triglyceride-based fats are used in dough compositions, then baking performance and taste are maintained, but the product contains high levels of saturated and trans fatty acids which are unhealthy
Solution Approach 1:
The patent uses composite materials by combining water droplets dispersed within a fat phase to create hydrated fat pieces. This composite structure allows the fat to function similarly to traditional fats in dough applications while reducing the amount of saturated and trans fatty acids needed, thereby maintaining baking performance with lower harmful fat content
Solution Approach 2:
The patent changes the physical and chemical parameters of the fat phase by hydrating it and dispersing water droplets throughout. This parameter change modifies the functional properties of the fat, allowing it to perform effectively in baking applications with reduced saturated and trans fatty acid content while maintaining taste and texture
2Quantity of substance
If traditional triglyceride-based fats are used in dough compositions, then baking performance and taste are maintained, but the overall fat content must be reduced for healthier products
Solution Approach 1:
By creating a composite structure of water droplets dispersed in a fat phase, the patent enables the fat to be more efficient at delivering baking performance. This allows reduction of overall fat content in the dough while maintaining the necessary functional properties for successful baking
Solution Approach 2:
The hydrated fat pieces serve multiple functions: they provide the necessary fat content for taste and texture, deliver water for dough hydration and leavening, and enable reduced overall fat content. This multi-functionality allows the ingredient to maintain baking performance while reducing total fat quantity
3Object-affected harmful factors
If fat is hydrated and dispersed as discrete pieces, then fat content and harmful fats are reduced, but the fat pieces must remain separate and non-adherent which complicates the composition structure
Solution Approach 1:
The patent segments the fat into discrete, separate pieces with water droplets dispersed within each piece. This segmentation prevents the fat pieces from adhering to each other, maintaining their individuality and functionality while simplifying the overall composition structure through clear definition of separate phases
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
These compositions result in low or trans-free fat dough products that maintain baking performance and taste while reducing the overall fat content and providing a leavening effect, allowing for healthier bakery options.
Implementation Method 1
a plurality of water droplets distributed throughout the solid fat phase
Implementation Method 2
providing a leavening effect
Data Source
AI summary
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.