Resistant-Starch Dough Composition for Low-Carb Bread Texture
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Solution Overview
Problem
Current doughs and bakery products with reduced net carbohydrates often result in undesirable texture, mouthfeel, and density, failing to meet desirable physical and nutritional standards.
Innovation Solution
A low or 0 net carbohydrate dough composition is formulated using a blend of resistant starch, high protein gluten, enzymes, and additional ingredients like fiber and hydrocolloids, which are combined with liquid components to create a dough that retains desirable texture and structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If reduced net carbohydrate dough formulations are used, then nutritional content is improved, but texture and mouthfeel deteriorate
Solution Approach 1:
The patent uses a composite flour blend combining resistant starch (30-75% of flour component) with conventional flour (25-70% of flour component) to create a material that provides both low net carbohydrate content and acceptable texture. The resistant starch portion reduces carbs while the conventional flour portion maintains structural integrity and mouthfeel properties.
Solution Approach 2:
The patent modifies the chemical composition parameters of the dough by incorporating specific amounts of enzymes (1.1-12% of dry blend), fiber (4.0-25% of dry blend), and other ingredients to compensate for the reduced carbohydrate content. These parameter changes allow the dough to achieve desired texture and structure despite lower net carb content.
2Quantity of substance
If reduced net carbohydrate formulations are used, then nutritional content is improved, but density and crumb structure deteriorate
Solution Approach 1:
The patent incorporates fiber (4.0-25% of dry blend) and hydrocolloids into the composite flour formulation to maintain volume and crumb structure. These ingredients provide bulk and structural support that compensates for the reduced carbohydrate content, ensuring acceptable density and texture in the final baked product.
Solution Approach 2:
The patent adjusts the formulation parameters by adding specific ingredients in controlled amounts to maintain the physical properties of the baked good. The enzyme component (1.1-12% of dry blend) and other additives are tuned to ensure proper gluten development and gas retention, which are critical for maintaining volume and crumb structure in low-carb formulations.
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 produces bakery products with 2 g net carbs or less per 46 g serving, maintaining texture, density, and crumb structure similar to conventional breads, while ensuring low carbohydrate content.
Implementation Method 1
the at least one enzyme component comprises at least one amylase
Implementation Method 2
yeast
Implementation Method 3
high protein gluten (e.g., greater than 90% gluten)
Implementation Method 4
the at least one enzyme component comprises at least one transglutaminase
Implementation Method 5
the flour component comprises resistant starch and gluten
Data Source
AI summary
Bakery products having little or 0 net carbohydrates are described herein, as are methods of making such bakery products (e.g., dough and bread).