Tannase-Modified Cereal Flour for Dough Texture and Odor Control
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Solution Overview
Problem
Cereal-derived powders with high ash content, such as wholemeal flour and bran, are often avoided in food products due to acridness and odor issues, and existing technologies do not address the need for improved texture and extensibility in dough products like noodles and bakery goods.
Innovation Solution
A cereal flour composition containing a cereal-derived powder with a tannase enzyme, providing tannase activity between 0.1 to 60 kU/g, which reduces acridness and odor while enhancing the texture and extensibility of dough products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cereal-derived powders with high ash content (wholemeal flour, bran) are used to improve health benefits, then nutritional value is improved, but acridness and odor increase making consumers avoid these products
Solution Approach 1:
The patent applies tannase enzyme to convert the harmful acridness and odor components in bran and wholemeal flour into beneficial compounds. The tannase specifically targets tannic acid and related compounds that cause acridness, converting them into gallic acid and other less problematic substances, thereby transforming the harmful sensory characteristics into acceptable or even desirable flavor profiles while preserving the nutritional benefits
Solution Approach 2:
The patent changes the chemical parameters of the cereal-derived powders by controlling tannase activity levels (0.1 to 60 kU/g) and enzyme concentration (10 to 10000 ppm). This enzymatic treatment modifies the chemical composition by breaking down tannic acid and other polyphenolic compounds, fundamentally altering the sensory properties while maintaining nutritional value
2Quantity of substance
If conventional enzyme treatments (xylanase, arabinofuranosidase) are used to modify bran, then water holding capacity is improved, but acridness and odor reduction is not achieved
Solution Approach 1:
The patent extracts and specifically targets the acridness-causing components (tannic acid and related polyphenols) using tannase enzyme, separating the harmful sensory properties from the beneficial nutritional and functional properties. This selective enzymatic extraction removes the problematic compounds while preserving water holding capacity and other desirable characteristics
Solution Approach 2:
The tannase enzyme acts as an intermediary agent that specifically mediates the conversion of tannic acid into gallic acid and other compounds. This enzymatic intermediary selectively transforms the acridness-causing substances without affecting other functional properties like water holding capacity, thereby resolving the contradiction between maintaining functionality and reducing acridness
3Reliability
If dough food products contain high ash content cereal powders, then nutritional value is improved, but texture quality (softness, extensibility, resilience) deteriorates
Solution Approach 1:
The patent changes the chemical and physical parameters of the dough by introducing tannase enzyme treatment. This enzymatic modification alters the interaction between bran particles and dough matrix, improving extensibility and resilience while maintaining the nutritional benefits of high ash content ingredients. The enzyme modifies the chemical environment to enhance dough rheology
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 effectively reduces acridness and odor, and improves the soft yet resilient/tough texture and extensibility of dough products, balancing flavor and texture enhancements with cost considerations.
Implementation Method 1
an enzyme belonging to the tannase family, wherein a tannase activity per 1 g of the cereal-derived powder is from 0.1 to 60 kU/g
Implementation Method 2
a cereal flour composition containing a cereal-derived powder, and an enzyme belonging to the tannase family
Data Source
AI summary
The present invention provides a cereal flour composition containing a cereal-derived powder, and an enzyme belonging to the tannase family, wherein the tannase activity per 1 g of the cereal-derived powder is from 0.1 to 60 kU/g. Preferably, the content of the enzyme in terms of mass is from 10 to 10000 ppm with respect to the total amount of the cereal-derived powder. Preferably, the cereal-derived powder includes at least one type selected from wholemeal flour, bran, and other cereal flour having an ash content of 0.7 mass % or greater. Preferably, the cereal-derived powder has an ash content of 0.5 mass % or greater.