Bakery Batters TRIZ Cases
- Gluten-Free Pizza Crust Hydrocolloid Composition for Bread-Like Texture
Fast- and slow-hydrating hydrocolloids turn a pourable gluten-free batter into wet dough, producing pizza crust with bread-like texture and structure.
- Legume Flour Batter Composition for Stable Low-Solids Coatings
Treated legume flour and protein concentrates keep low-solids batters viscous and stable for coating pickup without added gums or starch.
- Fine-Bubble Batter Coating for Crisp Deep-Fried Texture Retention
Fine bubbles create a porous batter coating that resists moisture-driven texture loss and keeps deep-fried foods crunchy during storage.