Plant Protein Functionalization for Bread Volume and Softness
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Solution Overview
Problem
The food industry faces challenges in producing bread with a large volume and soft character without an unpleasant aftertaste, particularly due to the limitations of protein compositions from animal origins, which are allergenic and have low water adsorption capacity, solubility, and emulsifying power.
Innovation Solution
A process involving rapid heating of protein compositions between 100°C and 160°C for 0.1 to 1 second, followed by cooling between 50°C and 80°C, with pH adjustment between 6.2 and 9 using lime, enhances the functional properties of plant proteins, leading to improved bread volume and softness without aftertaste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant proteins are used to avoid allergenicity, then safety is improved, but water adsorption capacity, solubility, and emulsifying power are insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of plant proteins through controlled heating (100-160°C for 0.1-1 second) and pH adjustment (6.2-9.0 using lime). These parameter changes transform the functional properties of plant proteins, improving water adsorption capacity, solubility, and emulsifying power while maintaining their hypoallergenic characteristics.
Solution Approach 2:
The patent creates a composite treatment process combining thermal processing and chemical pH adjustment. The synergistic effect of heating and lime treatment produces a modified plant protein material that achieves both safety (low allergenicity) and reliability (improved functional properties) that neither treatment alone could achieve.
2Volume of moving object
If conventional protein treatments are used, then processing simplicity is maintained, but bread volume and softness are insufficient
Solution Approach 1:
The patent applies preliminary action by treating the plant proteins with heat and pH adjustment before incorporating them into the bread formulation. This pre-treatment modifies the protein functional properties in advance, enabling improved bread volume and softness without complicating the subsequent bread-making process.
Solution Approach 2:
The controlled changes in temperature (100-160°C), time (0.1-1 second), and pH (6.2-9.0) create optimal protein functionality that directly translates to improved bread volume and softness, achieving better product quality through precise parameter control rather than process complexity.
3Reliability
If rapid heating is applied to preserve functional properties, then protein functionality is improved, but aftertaste may occur
Solution Approach 1:
The patent introduces lime (calcium hydroxide) as an intermediary substance that mediates between the heating process and the final product quality. The lime treatment at controlled pH levels (6.2-9.0) prevents the formation of unpleasant aftertastes while preserving the functional properties achieved through rapid heating.
Solution Approach 2:
The combination of rapid heating parameters (100-160°C for 0.1-1 second) with specific pH adjustment (6.2-9.0 using lime) creates a controlled chemical environment that preserves protein functionality while preventing the formation of off-flavors and aftertastes that would otherwise occur.
4Reliability
If pH is adjusted to optimize protein function, then emulsifying capacity is improved, but process complexity increases
Solution Approach 1:
The patent optimizes emulsifying capacity by adjusting the pH parameter to a specific range (6.2-9.0) using lime. This single parameter change achieves improved protein emulsifying properties without requiring complex multi-step processes or specialized equipment.
Solution Approach 2:
The patent uses lime (calcium hydroxide), a inexpensive and readily available material, to adjust pH levels. This simple, low-cost additive achieves the desired pH adjustment and emulsifying capacity improvement without requiring expensive equipment or complex processing systems.
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 process results in breads with increased volume and softness, overcoming the limitations of prior art by optimizing protein composition properties, such as water adsorption, solubility, and emulsifying capacity, while preventing aftertaste.
Implementation Method 1
a) very rapid heating (in less than one second) of a protein composition to a temperature between 100°C and 160°C
Implementation Method 2
a) heating it between 100°C and 160°C for 0.1 to 1 second
Implementation Method 3
b) cooling it between 50°C and 80°C
Implementation Method 4
with the pH adjusted to a value between 6.2 and 9 using lime
Data Source
AI summary
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.