White Wheat Bran Dried Pasta Texture and Cracking
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Solution Overview
Problem
Dried pasta made with red wheat-derived bran or whole wheat flour often has an unappealing appearance, bitter taste, strong grain odor, and rough texture, and is prone to cracking due to high-temperature drying.
Innovation Solution
Using 5-40 parts by mass of white wheat-derived bran in 100 parts by mass of flour ingredient, specifically heat-treated white wheat bran, to produce dried pasta with improved texture and appearance, reducing acrid taste and grain odor, and minimizing cracking during production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If red wheat-derived bran or whole wheat flour is used to produce pasta, then nutritional content is improved, but appearance becomes brown and opaque, and acrid taste and strong grain odor occur
Solution Approach 1:
The patent applies parameter changes by controlling the moisture content of wheat kernels at 12-20% before milling, and by controlling the particle size distribution of the flour. This results in pasta that is less likely to develop acrid taste and has improved appearance while maintaining nutritional benefits from wheat bran
Solution Approach 2:
The patent uses composite materials by combining wheat bran with durum wheat flour in specific proportions, and by creating a composite particle size distribution in the flour. This composite approach allows the pasta to maintain nutritional value from bran while avoiding the harmful acrid taste and strong grain odor through proper material composition
2Productivity
If high-temperature drying process is used for dried pasta, then drying efficiency is improved, but cracks occur in the pasta
Solution Approach 1:
The patent applies preliminary action by pre-adjusting the moisture content of wheat kernels to 12-20% before milling and by creating a specific particle size distribution in the flour. This preliminary preparation ensures that the pasta dough has optimal properties that prevent cracking during subsequent high-temperature drying, thus maintaining pasta integrity while achieving efficient drying
Solution Approach 2:
The patent changes physical parameters by controlling the moisture content of wheat kernels and the particle size distribution of flour before processing. These parameter changes prepare the dough to withstand high-temperature drying without cracking, thus resolving the contradiction between drying efficiency and pasta integrity
3Object-generated harmful factors
If durum wheat bran is used to produce pasta, then flavor and texture are improved, but processing time increases and pasta becomes hard
Solution Approach 1:
The patent applies parameter changes by controlling the moisture content of wheat kernels at 12-20% and by creating a specific particle size distribution in the flour. This allows the use of wheat bran without requiring extended processing time, as the pre-optimized parameters enable efficient processing while maintaining improved flavor and texture
Solution Approach 2:
The patent applies local quality by creating a specific particle size distribution in the flour, where different particle sizes serve different functions. This allows the pasta to have improved flavor and texture from the bran while the overall particle size distribution ensures proper processing efficiency and prevents excessive hardness
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 method results in dried pasta with a smoother texture, reduced acrid taste and grain odor, and improved sauce adhesion, while maintaining nutritional benefits and ease of processing.
Implementation Method 1
specifically heat-treated white wheat bran
Data Source
AI summary
Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.