Dough Treatment TRIZ Cases

See how hydrocolloid-based edible vessels with waterproof coatings hold hot and cold liquids fo

See how hydrocolloid-based edible vessels use composite coatings to hold hot and cold liquids f

See how a heat treatment monitoring system uses laser triangulation, image processing, and clos

See how beta-carotene monooxygenase and dioxygenase enzymes directly degrade pigments in bread

See how vacuum cooling adjusts chamber pressure based on external humidity and dew point to pre

See how perpendicular start roller belts and inclined rolling belts with dynamic positioning en

Camera sensing through a tinted double-glass window enables closed-loop bread baking control despite external light and product variation.

A tinted outer window and chamber lighting improve oven image capture through double glass while preserving heat retention and process consistency.

A hollow capillary emitter forms a Taylor cone to inactivate bacteria in liquids with lower energy use and more stable sterilization.

Direct carotenoid-cleaving enzymes increase bread and dairy whiteness without GMO soybean lipoxygenases or added cofactors.

Pre-measured ingredient boxes and automatic water control prevent bread machine dosing errors, reducing waste and improving baking consistency.

Gravity and directional airflow shape moist dough over inverted molds to form cup-shaped chips with simpler, lower-cost equipment.

Optical stop detection aligns bread maker shafts to a proper blade angle, preventing withdrawal interference and improving handling.

Ultrasonic energy at the extrusion die boosts throughput while improving density, uniformity, and shape retention in flowable food substrates.

Mechanical milling shrinks particles in recycled meat injection liquid to avoid needle clogging, reduce filter maintenance, and improve yield.

A two-stage drying and cooling sequence equalizes dough moisture, preventing cracks and curved thin cereal confectionery during baking.

A spiral-orifice extrusion die forms rolled dough pieces in one step, avoiding jamming and dough build-up in high-speed snack production.

Controlled spreading and partition shaping form dough pieces without degassing, cutting labor and baking time while preserving texture.

Concave flange recesses pre-form a pressure-open vent so microwave packages release steam reliably without bursting, peeling, or deforming.

Raised insert rims and a critical inner-to-outer ratio improve airflow, shorten baking time, and create crisp edges with chewy centers.

Micronized milling with tri-enzyme hydrolysis boosts β-glucan and oligosaccharides while cutting oat drink processing time and cost.

Targeted amino acid changes help alpha-amylase resist low pH, oxidizing conditions, and phytic acid during starch liquefaction.

A staggered south magnetic field preserves food and ice without electricity by slowing bacterial growth, dehydration, and deterioration.

Built-in indicia guide a matching blade for fast, consistent food portioning without rulers, pre-marking, or steady-hand cutting.

Direct pigment-degrading enzymes bleach bread and dairy products without soy lipoxygenase cofactors, improving whiteness with a non-GMO approach.

Adjusting pulse protein to pH 6.5-8 improves flavor and water binding, enabling neutral food and beverage use without extra pH correction.

Composite bacterial powder helps D-allulose bread proof normally, preserving soft texture, sweetness, and low-calorie value.

Using intraesterified HSHO sunflower oil, this fat spread balances lower saturated acids with stable texture, shelf life, and easier crystallization.

CGA esterase hydrolyzes chlorogenic acid in sunflower products, preventing alkaline greening and enabling neutral-colored baking uses.

Extruded microbial protein hydrolysates and plant proteins create meat analogues with high protein content plus meat-like texture and flavor.

Multi-stage enzyme treatment and solid separation turn oat flour into a stable flowable liquid with higher yield, less waste, and better shelf stability.

Combining powdered and particulate protein creates a soft-baked biscuit with high protein, lower density, and a moist-chewy plus crispy texture.

Transglutaminase links epsilon-polylysine into cereal proteins to lower toxic epitopes while preserving digestibility and dough extensibility.

Controlled hydrolyzed wheat gluten ratios in dry extrusion improve elasticity, firmness, and water retention in textured plant proteins.

Natural ingredients and controlled baking create soft pet chews that avoid synthetic additives while improving digestibility and nutrition.

Using powdered rice and glutinous rice flour, this tangzhong improves moisture retention, slows staling, and keeps bread chewy during storage.

Lysed microalgae encapsulate 35-80% oil into a stable powder without excipients, using homogenization and lyophilization.

Water incubation, wet milling, and drying produce cocoa pod husk powder with high insoluble fiber and low ash for thickening and bulking foods.

A wholegrain cake formula uses invert sugar, lecithin, and xanthan gum to prevent dry, crumbly texture while supporting shelf stability.

Lipases and proteases in biscuit and cookie dough cut fat by up to 25% while preserving texture, mouthfeel, flavor, and shelf life.

Calcium carbonate and citric acid treatment cleans wheat bran, limits phytate binding, and yields fine fiber with resistant starches.

Lactic acid bacteria and enzymes generate natural emulsifiers in straight dough, improving bread stability and flavor without chemical additives.

pH-controlled extraction and isoelectric precipitation produce mung bean protein isolate with reduced off-flavors and improved gelling and emulsifying.

Balancing starch molecular weight, gelatinization, moisture, and fiber helps swollen foods keep their expanded texture after heating.

A tuned sugar and water composition helps baking chocolate resist softening and keep flavor when baked with water-containing dough.

Fermented sea buckthorn powder and citrus prebiotics improve taste, antioxidant content, shelf life, and nutrient balance in a meal bar.

Low-glycemic baked dough uses almond and coconut flour to curb hunger during fasting without raising insulin or blood glucose.

Amino acid ratios of leucine, BCAAs, and aspartic acid salt improve matcha richness while masking bitterness and slowing flavor deterioration.

Alternansucrase in dough cuts added sugar by up to 50% while preserving sweetness, texture, and baked structure.

A blended plant-protein strip is cooked, marinated, dried, and smoked to deliver meat-like chewiness, flavor, and efficient production.

A four-component sweetener blend preserves bulk, texture, taste, and browning in baked goods while cutting calorie content.

Controlled starch, moisture, fiber, and polysaccharide balance boosts swelling and starch-network pull in gluten-free leavened foods.

Amino acid disintegration solutions detach plant hulls without seed damage, enabling protein recovery, germ separation, and edible cellulose fibers.

Two maltogenic alpha-amylase variants in flat bread dough premix preserve softness and foldability for rapid baking and storage.

Balances pH, salt, acetic acid, and ethanol to keep dissolved enzymes active while suppressing spoilage microorganisms in food.

Heating oil or fat with blanched almond material under inert gas builds roasted almond flavor, cutting almond use while preserving taste.

A thermophilic serine protease and lipase improve bakery short bite while preserving dough rheology and crumb structure.

Amine and chelating protective agents help proteins withstand extrusion or steam pelletizing without coating, improving heat and storage stability.

Fungal fermentation converts plant sugars into protein-rich biomass, creating flour with lower calories and higher fiber for baked foods.

A sandwich cookie matrix uses resistant starch, soluble fiber, polyphenols, and Bacillus coagulans spores to improve convenient oral gut-health delivery.

Intact legume cells preserve fibre structure to slow digestion, boost GLP-1 and PYY release, and lower postprandial glycaemia.