Dough Treatment TRIZ Cases

Native potato protein isolate inhibits proteases to prevent gluten breakdown during proofing, maintaining dough stability and bread volume.

Pharmaceutical preparations combine cannabinoid compounds with vasodilators to address psychological barriers while enhancing blood flow.

Combining high-potency sweeteners with taste improving compositions resolves delayed onset and off-tastes, delivering a sugar-like temporal profile.

Segmented folding operations replace extrusion to reduce mechanical stress, preserving gluten structure and enhancing leavening volume.

A gelled peanut butter composition uses sugar alcohol and triglyceride stabilizers to form a protective gel structure.

Monodisperse maltodextrins maintain wafer crispness at high water activity levels, preventing stickiness and breakage.

Pre-cooked poultry protein powder allows high protein content in extruded snacks, eliminating final cooking complexity while ensuring safety.

Organic acids cross-link corn gluten meal polymers to boost flexural strength while lowering manufacturing energy consumption.

Segmented vertical modules resolve the contradiction between high productivity and disease risk in automated insect farming.

Low-temperature heat treatment prevents oil oxidation while enhancing starch properties to improve meat texture.

Ion exchange chromatography reduces nitrogen content in optimized arabinoxylan oligosaccharides to eliminate unpleasant taste and ensure thermal stability.

Sorbitan monoesters stabilize bakery fat networks, preventing cocoa butter recrystallization while maintaining low saturated fat levels.

A composite enzyme product containing cellulase, xylanase, beta-glucanase, pectinase, mannanase, and alpha-galactosidase hydrolyzes forage cell walls.