Dough Treatment TRIZ Cases
- Steviol Glycoside Blend for Sucrose-Like Sweetness Profile
A high-purity steviol glycoside blend balances Reb D, M, A, N, O, and E to reduce bitterness and aftertaste while matching sucrose more closely.
- Vegan Egg Pastry Dough Composition for Egg-Like Texture and Shelf Life
A plant-protein dough composition balances vegan suitability with egg-like texture, taste, volume, and long shelf life in baked pastries.
- Polyglycerol Polyricinoleate for Longer-Lasting Food Flavor
Using polyglycerol polyricinoleate in sweet, salty, or oil-containing foods extends flavor persistence without weakening flavor expression.
- Baked Product Composition Balancing Low Calories and Mouthfeel
A baked formulation balances sugar alcohols, low-energy carbohydrates, fibre, fat, and heat of solution to cut calories without cooling or digestive discomfort.
- Fruit and Vegetable Snack Sheets With Visible Pieces and Bimodal Texture
Hybrid microwave and hot air cooking enables non-fried snack sheets with visible fruit or vegetable pieces and a distinct bimodal texture.
- Egg-Free Batter Composition for Stable Air Bubble Structure
Milk-based aeration and cell structure materials help egg-free batter hold bubbles, improving baked texture without using eggs.
- Soft Bakery Product Moisture Injection for Room-Temperature Storage
Learn how post-bake water or hydroalcoholic injection raises moisture while preserving softness during room-temperature storage.
- Hard Taco Shell Base Plasticizing to Prevent Brittle Cracking
Applying glycerin or another plasticizing agent to the shell base creates a flexible hinge that limits crack propagation and helps retain fillings.