Rice-Based Tangzhong Composition for Moisture-Retaining Bread

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Conventional tangzhong prepared with wheat flour relies excessively on gluten characteristics, leading to a chewy but monotonous texture and rapid moisture loss, causing the bread to harden quickly, and is unstable during freezing and thawing, affecting consumer preference and marketability.

Innovation Solution

A tangzhong prepared using powdered rice and glutinous rice flour, with a specific weight ratio and heating process, to enhance moisture retention and texture, and stabilize the dough structure.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If wheat flour is used to prepare tangzhong, then the bread has a chewy texture, but the texture becomes monotonous and moisture is lost rapidly causing quick hardening

Engineering Contradiction:

Improvechewy textureVSAvoidmoisture retention

Core Design Contradiction:

StrengthVSDuration of action of stationary object

Solution Approach 1:

The patent changes the fundamental parameter of the tangzhong composition by replacing wheat flour with powdered rice and glutinous rice flour. This parameter change eliminates gluten-based chewiness while achieving moisture retention through rice starch gelatinization, thereby resolving the contradiction between chewy texture and moisture retention.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite tangzhong system combining powdered rice and glutinous rice flour in specific ratios. This composite material approach leverages the complementary properties of both rice types to achieve both texture and moisture retention simultaneously, overcoming the limitations of single-ingredient wheat flour tangzhong.

Inventive Principle:

Principle #40Composite materials

2Strength

If wheat flour is used to prepare tangzhong, then the bread has a chewy texture, but the structure becomes unstable during freezing and thawing

Engineering Contradiction:

Improvechewy textureVSAvoidfreezing-thawing stability

Core Design Contradiction:

StrengthVSStability of the object's composition

Solution Approach 1:

The patent changes the compositional parameter from wheat flour to powdered rice and glutinous rice flour, which fundamentally alters the freezing-thawing behavior. The rice-based tangzhong forms a stable gel structure that maintains integrity during freezing and thawing cycles, eliminating the structural instability inherent in gluten-based systems.

Inventive Principle:

Principle #35Parameter changes

3Strength

If wheat flour is used to prepare tangzhong, then the bread has a chewy texture, but the gluten network hardens over time causing rapid moisture loss

Engineering Contradiction:

Improvechewy textureVSAvoidstaling rate

Core Design Contradiction:

StrengthVSLoss of time

Solution Approach 1:

The patent changes the material parameter from gluten-based wheat flour to starch-based powdered rice and glutinous rice flour. This parameter change eliminates the time-dependent hardening characteristic of gluten networks, as rice starch gelatinization provides a stable structure that does not harden over time, thereby preventing rapid moisture loss and staling.

Inventive Principle:

Principle #35Parameter changes

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 tangzhong provides a moist and chewy texture with a slow staling rate, maintaining bread quality during storage and distribution, and allows for diverse crumb structures without gluten additives.

Implementation Method 1

a tangzhong prepared by mixing powdered rice and glutinous rice flour with water and heating the mixture to gelatinize it

Methodology Applied

Scientific EffectGelatinization: Gel

Implementation Method 2

the tangzhong enables the production of bread having a moist and chewy texture, high moisture retention, and a slow staling rate

Methodology Applied

Scientific EffectMoisture retention: Absorption (physical)

Data Source

PatentUS20260068893A1Tangzhong comprising powdered rice, bread dough comprising same and bread manufactured using same

Publication Date: 2026.03.12 CJ FOODVILLE

AI summary

The present disclosure relates to a tangzhong comprising powdered rice, a bread dough comprising the tangzhong, and a bread prepared using the same. In the present disclosure, a tangzhong is prepared using powdered rice, glutinous rice flour, and water, thereby enabling the production of a tangzhong having a soft, moist, and chewy texture compared to tangzhong prepared using wheat flour. In addition, when the tangzhong of the present disclosure is used to prepare bread dough, the resulting dough exhibits high moisture retention and a slow staling rate, and the bread prepared from the dough may have a high rice content and density, with a moist and chewy texture and delayed staling.