Native Potato Protein Isolate for Dough Stability
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Solution Overview
Problem
Prolonged action of proteases in dough-based food products, particularly those with leavening agents, leads to weak gluten networks, poor gas holding capacity, and reduced bread volume, with existing protease inhibitors being unsuitable and unstable.
Innovation Solution
The use of a native potato protein isolate, specifically patatin, with a high protein content, which effectively inhibits endogenous and microbial proteases, strengthening the gluten network and improving dough properties, even after long proofing times, while also enhancing water retention and elasticity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If proteases are added to increase dough workability, then dough workability is improved, but dough stability and gas holding capacity deteriorate
Solution Approach 1:
The patent introduces protease inhibitors as intermediary substances that mediate between the proteases and the gluten network. These inhibitors bind to proteases, preventing them from degrading the gluten proteins, thus allowing proteases to remain active for workability while preventing harmful effects on dough stability
Solution Approach 2:
The patent modifies the chemical environment of the dough by adjusting pH levels and introducing inhibitory substances. By changing these parameters, the activity of proteases is controlled - they remain sufficiently active to improve workability but are inhibited from degrading the gluten network excessively, thus maintaining dough stability
2Stability of the object's composition
If protease inhibitors are added to strengthen gluten network, then dough stability is improved, but reliability of inhibitor activity deteriorates
Solution Approach 1:
The patent utilizes pH changes as a control mechanism for inhibitor activity. By adjusting the pH of the dough formulation, the patent ensures that protease inhibitors remain active under proofing conditions but are inactivated during baking, thus achieving reliable inhibition during the critical proofing phase while avoiding unwanted effects later
Solution Approach 2:
The patent employs dynamic control of inhibitor activity through time-dependent pH changes and thermal processing. The inhibitors are designed to be active during the proofing phase when pH and temperature conditions favor their activity, and automatically become less active or inactive during baking, providing dynamic adaptation to different process stages
3Strength
If oxidative enzymes are added to counteract protease effects, then gluten network strength is improved, but device complexity increases
Solution Approach 1:
The patent introduces protease inhibitors as intermediary substances that directly counteract protease activity without requiring oxidative enzymes. This intermediary approach simplifies the system by using a single type of additive (inhibitors) rather than combining multiple enzyme systems (oxidative enzymes and protease inhibitors), thus reducing process complexity while achieving the desired gluten network strengthening
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 native potato protein isolate significantly improves dough stability and bread quality by reducing gluten network breakdown, allowing the use of lower-grade flours and reducing the need for oxidative agents, resulting in a compact, regular structure with enhanced water retention and elasticity.
Implementation Method 1
The prolonged action of proteases is in particular undesirable in food products that are based on dough comprising a leavening agent... Proteases break down the gluten protein network during proofing... The inventors surprisingly found that one or more of these objects can be met by using concentrated native potato protein isolates in the preparation of food products based on fermented dough
Implementation Method 2
In the proofing process a leavening agent is allowed to leaven the dough (i.e. to lighten the texture and/or to increase the volume)... When mixed with a liquid the leavening agent can form carbon dioxide gas bubbles, which cause a batter or dough to rise
Implementation Method 3
Gluten is a combination of proteins that forms a large network during dough formation. This network holds the gas in during dough proofing and baking. The strength of this gluten protein network is therefore extremely important for products based on fermented dough
Data Source
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AI summary
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90 % or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.