Legume Starch Leavening Composition for Swelling and Viscoelasticity
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Solution Overview
Problem
Existing technologies for swollen foods derived from pulse and/or cereal lack accelerated swelling properties and viscoelasticity (pull) characteristics of the starch network, and are limited in versatility due to reliance on gluten, special equipment, or specific enzymes.
Innovation Solution
Adjusting starch content, moisture content, dietary fiber content, and plant polysaccharide content, and optimizing viscosity ratios and molecular weight distribution to enhance swelling and viscoelasticity in starch networks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If starch derived from pulse and/or cereal is used in swollen foods, then gluten-free food products can be produced, but the swelling property is insufficient and viscoelasticity (pull) characteristic of starch network is not imparted
Solution Approach 1:
The patent applies parameter changes by controlling the molecular weight distribution of starch through specific processing conditions. By adjusting parameters such as temperature, time, and processing speed during the swelling process, the starch molecules undergo controlled degradation and reorganization, achieving both accelerated swelling and viscoelasticity characteristics without requiring gluten or special enzymes
Solution Approach 2:
The patent creates a composite structure within the starch network by combining intact starch granules with degraded starch molecules. This composite approach allows the starch to exhibit both swelling properties (from intact granules) and viscoelasticity (from degraded molecules forming a network), resolving the contradiction between gluten-free applicability and reliable swelling/viscoelasticity
2Reliability
If existing enzyme treatments are used to improve starch properties, then specific enzymatic activities are achieved, but the technology lacks versatility and requires specific enzymes or heat-resistant conditions
Solution Approach 1:
The patent applies self-service by enabling the starch to degrade and reorganize itself through controlled physical processing rather than requiring external enzymes. The starch molecules automatically undergo hydrolysis and reassociation during the swelling process, achieving viscoelasticity without adding specific enzymes or creating dependency on particular enzymatic systems, thus improving versatility
3Stability of the object's composition
If non-digestible starch is included in wheat-based bread, then volume is reduced and shape is stabilized, but the viscoelasticity characteristic of starch network is suppressed and cannot be applied to gluten-free products
Solution Approach 1:
The patent applies local quality by creating different structural zones within the starch network. Some regions maintain intact starch granules for swelling and volume, while other regions have degraded starch molecules forming a viscoelastic network for shape stability. This spatial differentiation of starch structure allows simultaneous achievement of swelling and viscoelasticity without suppressing either property
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 exhibits accelerated swelling and imparted viscoelasticity, addressing the limitations of existing technologies and providing improved texture and structure in gluten-free food products.
Implementation Method 1
a viscoelasticity (pull) characteristic of the starch network is imparted
Data Source
AI summary
Provided is a leavening composition containing starch derived from legumes and/or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is imparted. The leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass% or more in terms of wet mass. (2) The dry-based water content is less than 150 mass%. (3) The dietary fiber content is 3.0 mass% or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass% or more in terms of wet mass. (5) When a water slurry made of ground product of said composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β]/[value α] is 100 or less. [Value α]: Breakdown-time viscosity (cP) during the rising temperature stage (al). [Value β]: Peak viscosity (cP) during the falling temperature stage (a2). (6) A water suspension liquid of the ground product of said composition is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve (MWDC3.0-6.0) in which the logarithmic values are in the range from 3.0 inclusive to 6.0 exclusive. Here, when the greatest peak of the molecular weight logarithm is noted as " 1st MP", and the second greatest peak of the molecular weight logarithm is noted as "2nd MP", the ratio (2nd MP/lst MP) of the molecular weight logarithmic value at the peak of 2nd MP to the molecular weight logarithmic value at the peak of 1st MP is 95% or less.