Dough Treatment TRIZ Cases
- Dysphagia Bread with Hydrocolloid Texture and High Protein
Shear mixing and steam cooking modify viscosity of fiber-protein blends, reducing aspiration risk while maintaining sensory qualities.
- Ultrafine Whole Grain Flour Enzyme Inactivation
Milling whole grain components to sub-212 micrometers while inactivating lipase enzymes extends shelf life without compromising texture.
- Nut-Based Snack Chips Using Frozen Dough for Crispiness
Freezing nut material before sheeting prevents rubbery dough, preserving authentic flavor and nutritional value in low-fat snacks.
- Micropellets for Nutrient Integration in Extruded Snacks
Agglomerated micropellets introduce heat-labile proteins and vitamins into extruded snacks without degradation.
- Gluten-Free Bakery Composition Using Mucilage and Animal Protein
Mucilaginous polysaccharides and animal protein stabilize gas retention in gluten-free dough, eliminating rubbery textures and off-tastes from soy substitutes.
- Dual Deposit Stencil Assembly for Simultaneous Cream Deposition
A dual deposit stencil assembly manages two filler materials through coordinated shutoff valves and segmented outlets.
- Integrated Bread Shelf Life Extender Composition
An integrated shelf life extender composition combines fat, hydrocolloid adsorbent, and dough strengthener in a single premix for bread dough.