Baking Mixtures TRIZ Cases
- Lime-Cooked Masa Processing with Steam Nixtamalization and Low Water Use
Steam cooking and staged moisture conditioning cut water use, energy demand, and wastewater in lime-cooked masa production.
- Expandable Food Packages With Integrated Volume Indicators
Two movably connected package portions expand to a target volume, integrating readiness feedback without separate devices.
- Cereal Compositions with High-Potency Sweeteners and Taste Modifiers
Cereal formulations blend high-potency sweeteners with bulking agents to mask off-tastes and balance temporal profiles for natural sweetness.
- Xanthan Gum Pyruvic Acid Control Rheology
High pyruvic acid xanthan gum boosts low shear viscosity and gel strength, resolving insufficient synergy with galactomannans in food applications.
- Resistant Starch Production Using Debranching Enzyme Treatment
Pullulanase cleaves amylopectin branches in native rice starch to increase yield while retaining pasting characteristics.
- Grain Resonance Disintegration for Low Starch Damage Flour
Resonance disintegration subjects grains to alternating pressures in a high velocity stream to produce uniformly sized flour particles.
- Vegetable Puree Frozen Food Base for Cereal Allergy
A frozen food base made from vegetable purees and egg white replaces cereal flour in pizza and focaccia products.
- Dog Chew Treat Composition Reducing Stickiness
Melted carbohydrate and dietary fiber in a flour base reduce stickiness during consumption while extending chew time for pets.
- Segmented Pizza Crust with Turned Dough Tabs
Dividing the crust border into angled dough segments resolves the trade-off between visual appeal and structural integrity.
- Enzyme-Treated Starch Granules for Gel Strength
Enzyme-treated starch granules form harder gels with improved elasticity, avoiding chemical modifications that restrict safety and increase process complexity.
- Gluten-Free Pasta Dough Composition with High Protein Content
A dough composition mixes cereal flour with protein-rich plant seed flours to create pasta.
- Whole Grain Composite Dough Gelatinization for Cohesive Snacks
Pre-gelatinizing whole grain particles creates a sticky starch matrix that ensures dough cohesiveness and shelf stability despite high fruit content.
- Rice Bran Oil Fortified Cereal Dough Stability
High oryzanol rice bran oil fortifies cooked cereal doughs, resisting rancidification without hydrogenated fats.
- Whole Grain Durum Flour Milling for White-Like Appearance
Milled whole grain durum flour achieves a homogeneous off-white color through controlled particle size reduction.
- Superheated Steam Starch Modification Process
Superheated steam treatment modifies non-pregelatinised starch granules, preserving thickening power while improving energy efficiency.
- Instant Dried Scorched Rice Texture and Storage Stability
A processing method for instant dried scorched rice creates a developed internal network structure through controlled cooking and drying steps.