Plant Extract Additives for Yeast Dough Stability
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Solution Overview
Problem
Existing additives for yeast dough, such as DATEMs and SSL, while improving dough stability and volume, do not fully address the need for further enhancements in stability and volume, particularly under prolonged kneading and fermentation times, and lack natural ingredient alternatives.
Innovation Solution
Incorporating extracts from plants like Panax ginseng, Panax pseudoginseng, Sapindus mucorossi, Ruscus aculeatus, and Hoodia gordonii, or their glycosides, into the dough to enhance stability and volume, with specific extraction methods, replacing traditional emulsifiers and enzymes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional emulsifiers like DATEMs and SSL are used to improve dough stability and volume, then dough stability and volume are improved, but the need for further enhancements remains and natural ingredient alternatives are lacking
Solution Approach 1:
The patent changes the chemical composition parameter by introducing plant extracts (ginseng, notoginseng, washnut, butcher's broom, Hoodia gordonii) with specific active components (ginsenosides, saponins) that modify dough properties. These natural compounds interact with gluten and yeast to enhance stability and volume, providing both improved performance and natural ingredient requirements
Solution Approach 2:
The patent creates a composite additive system by combining multiple plant extracts and their active components working synergistically in the dough. This composite approach achieves enhanced dough stability and volume while satisfying the demand for natural ingredients, going beyond the capabilities of single-function emulsifiers like DATEMs and SSL
2Adaptability or versatility
If plant extracts are used to replace traditional emulsifiers, then natural ingredient demand is met, but effectiveness needs to be demonstrated through baking tests
Solution Approach 1:
The patent employs baking tests as self-service verification methods where the dough and baked goods themselves demonstrate the effectiveness of the plant extracts. The visual and textual descriptions of the baked goods (volume, crumb structure, stability) serve as direct evidence of the additive's performance, eliminating the need for separate laboratory analyses
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 use of these plant extracts improves dough stability and volume, offering better mixing, fermentation, and shock tolerance, while meeting consumer demand for natural ingredients, with demonstrated effectiveness in baking tests.
Implementation Method 1
Hydrogen bondings between the DATEM molecule and amino acid residues of gluten are formed, leading to a stronger and more developed gluten network
Implementation Method 2
The mode of action of these emulsifiers is based on interactions with the wheat gluten, which is strengthened in such a way that the gas formed by the yeast can be better hold back in the dough
Implementation Method 3
the gas formed by the yeast can be better hold back in the dough
Data Source
AI summary
The present invention relates to the use of an active component for improving dough stability of yeast dough for making baked goods and/or for improving (i. e. enhancing) the volume of yeast raised baked goods, wherein the active component .is selected from the group consisting of an extract of any part of a plant of the species ginseng (Panax ginseng C. A. Meyer), an extract of any part of a plant of the species notoginseng (Panax pseudoginseng), an extract of any part of a plant of the species washnut (Sapindus mucorossi), an extract of any part of a plant of the species butcher's broom (Ruscus aculeatus), an extract of any part of a plant of the genus yucca, an extract of any part of a plant of the species Hoodia gordonii, a glycoside of a chemical compound comprising a gonane structure and a mixture of two or more of these extracts and/or substances.