Bakery Product Recycling TRIZ Cases
- Texture-Modified Starch Foods With Rehydrated Shape Retention
Dehydration, powder coating, and controlled rehydration create swallow-safe starch foods that keep shape, appearance, and nutrition.
- Durum Wheat Scraps Mixture for Dough Quality and Waste Reduction
Cooked and cooled durum wheat scraps mix with yeasts to strengthen gluten mesh, reducing waste while improving dough rising.
- Sourdough Pre-Dough From Staled Bread Using Starter Culture
A fermented pre-dough utilizes a specific starter culture to degrade bread components and lower pH for natural storage stability.