Dough/Pre-Mixes TRIZ Cases

See how plant-based granules enable injection molding of biodegradable wafers, replacing gas-fi

See how a sawtooth blade pierces ingredient boxes to automate delivery, reducing manual mixing

See how a sawtooth blade pierces pre-packaged ingredient boxes to automate bread making, elimin

See how pre-packaged ingredient boxes with automated piercing and delivery reduce preparation t

Prepackaged ingredient boxes and a sawtooth film-piercing rack automate dosing and water control to simplify bread making and reduce recipe errors.

Prepackaged ingredient boxes are pierced and gravity-fed into the pan, cutting prep time and reducing mixing and fermentation errors.

Balances at least 15% real vegetables with appealing texture by tuning starch, moisture, extrusion, and frying in a shaped snack composition.

Controlled sugar particle size, syrup, and sugar alcohol ratios help cookies keep a crisp edge and chewy center during storage.

A sourdough-rich bread mix controls water activity to limit microbial growth, preserve texture, and extend unrefrigerated shelf life.

Oxidizing enzymes and baking salts enable phosphate-free cake leavening with stable volume, texture, and no metallic aftertaste.

A calcium or magnesium precipitant delays bicarbonate reaction until baking, cutting acidulant use while improving rise and pH control.

Converting almond milk into a low-moisture powder prevents sedimentation, avoids refrigeration, and enables easy rehydration as a milk substitute.

A liquid sourdough blend with inactivated yeast and Lachancea thermotolerans maintains pH, acidity, and leavening power over storage.

Hydrothermal treatment of sprouted grains selectively preserves maltogenic amylases, reducing dough stickiness while improving antistaling performance.

Pre-dosed enzyme tablets use moderate compaction and hydrophilic binders to cut dust and dissolve fully during dough preparation.

Learn how fat-coated carrier particles retain sweetness, volume, texture, and browning while reducing sucrose in baked goods.

Pregelatinized starch and natural thickeners help gluten-free dough achieve viscoelasticity, mixing suitability, and moldability without additives.

Unit-dose enzyme articles reduce powder dust and spills while dissolving during dough preparation for even mixing.

Pregelatinized flour or starch and natural thickeners help gluten-free dough achieve viscoelasticity, mixing suitability, and moldability.

See how transglutaminase crosslinks legume proteins to reduce stickiness and enable clean cutting of machinable snack sheets.

Controlled roasting of green banana or plantain flour develops cocoa-like flavor, aroma, color, and texture for food products.

Fat-coated vegetable fibre particles and amylase maintain tortilla freshness without chemically modified ingredients.

Specific hydroxypropyl to acetate starch ratios replace fermentation, eliminating time loss while ensuring consistent donut volume.

Enzymatic hydrolysis of flour starch generates simple sugars in situ, reducing added sugar content while maintaining baked product quality.

Viscous hydroxypropyl methylcellulose retains uniform air bubbles in sponge cake dough, resolving the trade-off between simple manufacturing and poor swelling.

A method uses a seed starter to reduce fructan content in grain material for dietary applications.

Peroxide-treated herbaceous cellulose particles replace eggs and reduce fat while preventing adverse organoleptic effects.

Polysaccharide alcohol polymers whiten flour products through oxidation reactions without toxic side effects.

Cellulose nanofibers from pomelo peel replace oil to maintain texture while reducing fat content and extending shelf life.

Endoxylanase hydrolyzes arabinoxylan in grain milling fractions to produce AXOS-rich compositions with optimal degree of polymerization for prebiotic efficacy.

Calcium carbonate raises fruit slurry pH to 6.0-7.0, slowing sucrose hydrolysis and preventing stickiness during storage.

Interesterified shortening particles use a controlled Solid Fat Content slope to reduce saturated fatty acids while maintaining mouthfeel.

Raw starch degrading alpha-amylase, lipase, and phospholipase modify dough structure to reduce crumb elasticity in baked goods.

Plain dough receives distinct enzymatic enrichment mixtures to create varied bakery products from a single base formulation.

Combining Penicillium glucose oxidase with Talaromyces xylanase resolves the contradiction between dough strength and stability during frozen storage.

Water-soluble soybean polysaccharide increases Danish dough volume and provides a flaky, smooth crumb texture while resisting quality loss during freezing.

Interesterified shortening particles restructure triglycerides to lower trans fatty acid content while maintaining functional stability.

Multistage fermentation reduces water activity to 0.85-0.95 Aw, extending shelf life to 120 days at ambient temperature.

Yeast matrix encapsulates enzymes to reduce dust formation while maintaining activity and viability.

A breadmaking improver combines glucono-delta-lactone with acidic fermented flour to modify dough composition.

Incorporating rice flour with 15% or more damaged starch prevents bread hardening and reduces additive reliance.

Silicon dioxide particles prevent foam formation during slushie processing of soluble whole grain oat flour.

A high-fat flour replacement uses emulsion formation and extrusion to create dry, flour-sized particulates from vegetable oils and proteins.

Replacing phospholipase A2 with lysophospholipase enzymes resolves staling-induced hardness while maintaining air incorporation stability.

A phospholipase hydrolyzes native lipids to improve emulsifying properties, resolving uneven distribution and inconsistent texture in baked goods.

Yeast extract with high RNA and mannan content enhances frozen bread dough rising.

One-step extrusion replaces costly enzyme treatments and batch drying to lower production costs while maintaining FDA health claim thresholds.

Combining carboxymethyl cellulose with cellulase or lipase improves oven spring uniformity and predictable break opening in non-laminated bread.