Water-Based Liquid Bread Improver Stability
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Solution Overview
Problem
Conventional oil-based liquid bread improvers are expensive, environmentally impactful, and have poor thermal stability, while non-oil based alternatives lack sufficient baking performance, short shelf life, and poor physical stability, making them unsuitable for industrial bakery applications.
Innovation Solution
A non-oil based liquid bread improver with a composition of 15-35% sugar, 15-25% proteins or protein-containing flours, 10-20% salt, 1-5% enzymes, and 1-10% bread improvement agents, with a water activity below 0.9, which is physically and enzymatically stable for over 12 months, allowing for efficient processing and use as a clean label ingredient.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oil-based liquid bread improvers are used, then the product quality is improved, but the cost increases and environmental impact worsens
Solution Approach 1:
The patent removes oil components from the liquid bread improver formulation, extracting the problematic substance while retaining the essential functional properties through alternative ingredients and water-based formulation
Solution Approach 2:
The patent changes the fundamental composition parameter from oil-based to water-based formulation, altering the physical and chemical properties of the improver to eliminate cost and environmental issues while maintaining functionality
2Reliability
If oil-based liquid bread improvers are used, then the product quality is improved, but the thermal stability deteriorates
Solution Approach 1:
The patent removes oil components that form fragile fat crystal networks, eliminating the source of thermal instability while maintaining product quality through alternative water-based formulations
Solution Approach 2:
The patent changes the physical state parameter from solid fat crystals to liquid water-based formulation, fundamentally altering thermal behavior and stability characteristics
3Quantity of substance
If non-oil based liquid bread improvers are used, then the cost and environmental impact are improved, but the baking performance deteriorates
Solution Approach 1:
The patent combines multiple ingredients including water, proteins, enzymes, emulsifiers, and other functional components into a composite water-based formulation that collectively delivers superior baking performance
Solution Approach 2:
The patent optimizes concentration parameters of various functional ingredients in the water-based formulation to achieve baking performance equivalent to or better than oil-based alternatives
4Quantity of substance
If non-oil based liquid bread improvers are used, then the cost is improved, but the shelf life deteriorates
Solution Approach 1:
The patent introduces emulsifiers as intermediary substances that stabilize the water-based formulation, preventing phase separation and maintaining physical stability throughout the shelf life
Solution Approach 2:
The patent adjusts the water activity parameter and incorporates preservatives to control microbial growth and extend shelf life of the water-based formulation
5Object-affected harmful factors
If non-oil based liquid bread improvers are used, then the environmental impact is improved, but the physical stability deteriorates
Solution Approach 1:
The patent employs emulsifiers and stabilizers as intermediary substances that prevent phase separation and maintain homogeneous physical structure of the water-based formulation
Solution Approach 2:
The patent optimizes pH, ionic strength, and other physical parameters to enhance the stability of the water-based formulation and prevent unwanted phase 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 solution provides a stable, efficient, and cost-effective liquid bread improver that maintains enzyme activity and microbial stability, enabling high-quality bakery products with improved handling and longer shelf life, suitable for industrial-scale baking without the need for emulsifiers or E-numbers.
Implementation Method 1
a water activity below 0.9, which is physically and enzymatically stable for over 12 months
Data Source
AI summary
The present invention relates to a liquid bread improver suitable for preparing bakery foods comprising proteins, salt, enzymes, a bread improvement agent and water, wherein the salt is present in 5 to 20 wt.% of the liquid bread improver, wherein the liquid bread improver has a water activity of lower than 0.9.