High-Protein Soft-Baked Biscuit Formulation for Texture Contrast
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Solution Overview
Problem
Existing high-protein baked products often have a dense-firm texture or a dry-heterogeneous texture, and there is a need for soft-baked products with a multi-textured mouthfeel and lower density, incorporating both powdered and particulate protein sources to achieve a favorable texture contrast.
Innovation Solution
A soft-baked product formulation that includes a protein component comprising a combination of powdered and particulate protein sources in specific weight ratios, along with grain flour, to create a dough-based product that maintains a multi-textured texture and lower density.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If powdered protein source is used alone, then high protein content is achieved, but the product becomes dense-firm
Solution Approach 1:
The patent combines powdered protein source with particulate protein source to create a composite protein system. This composite approach allows the product to achieve high protein content while avoiding the dense-firm texture that results from using powdered protein alone, as the particulate component provides structural contrast and prevents excessive densification.
Solution Approach 2:
The patent applies different protein forms (powdered vs. particulate) to different functional roles within the product matrix. The powdered protein integrates into the dough matrix to provide protein content, while the particulate protein maintains discrete texture elements, creating local quality variations that prevent uniform densification throughout the product.
2Shape
If particulate protein source is used alone, then texture contrast is maintained, but the product becomes dry-heterogeneous
Solution Approach 1:
By combining powdered and particulate protein sources in a composite system, the patent achieves both texture contrast (from particulate) and texture uniformity (from powdered). The powdered protein distributes evenly throughout the matrix to prevent dry-heterogeneous composition, while the particulate protein maintains visible texture contrast.
Solution Approach 2:
The patent uses powdered protein to provide uniform background texture throughout the product matrix, while particulate protein provides localized texture contrast elements. This local quality differentiation ensures that no region becomes excessively dry or heterogeneous, as the powdered protein maintains overall compositional stability.
3Quantity of substance
If high protein content is incorporated, then nutritional value is improved, but the product density increases
Solution Approach 1:
The composite protein system combining powdered and particulate sources allows high protein content to be achieved without proportional increase in product density. The particulate protein has lower density than powdered protein, so as protein content increases through the composite system, the overall product density increases less than it would with powdered protein alone.
Data Source
AI summary
The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit. In still further embodiments of the invention, the soft-baked biscuits may be high in protein due to the inclusion of two protein sources while maintaining a low density of up to 0.92 g/cm3 and a water activity (Aw) of between about 0.5 and about 0.7.