Dough Treatment TRIZ Cases

Relocating the pipe bend outside the high temperature die prevents clogging while injecting gas to stretch food ropes into low density pieces.

Dead bacterial cells provide high protein without nucleic acids, avoiding undesirable flavors in food products.

Pressure cycling accelerates mixing of microporous fat powder and liquid oil, reducing energy consumption from heating steps.

A low-viscosity reduced-sugar syrup uses controlled enzymatic hydrolysis to produce oligosaccharides.

An insurance system mitigates spoilage risk by linking coverage to specific rotation practices and issuing alerts.

Successive hydrous alcohol washes remove glucosinolates and hexane residues from rapeseed presscakes, yielding high-purity protein concentrate.

A gluten-free flour composition with specific hydroxypropyl methylcellulose parameters increases bread volume and reduces crumb firmness.

Enzymatic extraction of low molecular weight soluble pentosans into refined wheat flour reduces postprandial glycemia without gastrointestinal distress.

Micron-sized salt particles adhered to a carrier accelerate dissolution, reducing leavening time and sodium content in baked goods.

A water-in-oil emulsion uses crystalline monoacylglycerol shells to encase aqueous droplets within a continuous fat phase.

Soluble tomato solids containing glutamic acid reduce sodium chloride by 50% while maintaining saltiness without off-flavors.

Heat treatment inactivates lipase enzymes in the coarse fraction while retaining antioxidants, resolving rancidity without starch gelatinization.

GCxGC-TOFMS detects trace components like methyl 3,7-dimethyl-6-octenoate to stabilize Lucuma nervosa essence aroma.

Spray crystallization integrates emulsifiers with soluble particles, creating channels that allow water ingress and eliminate lumps.

Backcrossing SJ907-229 with donor lines introduces herbicide tolerance while maintaining yield stability through marker-assisted selection.

Enzymatic processing creates linear oligodextran crystals that replace fat while lowering caloric value and maintaining organoleptic properties.

A dry flavor enhancing agent combining acid fermented flour and yeast extract to boost salty taste perception in baked goods.

An enzyme-modified starch batter retains liquid cooking oil during baking to replicate fried food attributes while reducing overall fat content.

A sequential treatment system subjects food products to ultraviolet germicidal irradiation followed by an oxidizing agent.

Pre-bake chilled filling integrates into cake batter, eliminating post-baking apertures and surface scars.

Functional ingredients modify snack pellet dough to increase expansion ratio, reducing bulk density when added sodium is removed.

Postbiotic additive lysates enhance cereal flour products with probiotic benefits while simplifying manufacturing complexity.

Backcrossing wheat cultivar BZ6W07-458 introduces herbicide tolerance while maintaining yield stability via molecular marker selection.

Press-kneading and drying cereal ingredients increases amylose content to mitigate metabolic syndrome symptoms.

A microwave method forms high protein bakery products using a particulate mixture of flaxseed, chia seed, and pulse proteins.

Structural enhancers impart hardness to vegetable oil shortenings, resolving the trade-off between reduced saturated fats and physical stability.

Pentosans mediate water retention in starch doughs, creating a loose crumb structure without gluten for celiac safety.

Ultra-fine flour replaces sugars in baked dough to maintain organoleptic properties while reducing calorie content.

A dry milling fractionation method separates high beta-glucan oat bran from low beta-glucan flour fractions.

Frozen water ice crystals reduce solid biscuit dough density from 1.50 to 0.90 g/cm³, eliminating dry rotary dough structures.

γ-Glu-Nva provides stable kokumi flavor while reducing production costs through optimized synthesis.

Controlled steeping and kilning activate enzymes to improve palatability while reducing spoilage risk in whole grain products.

Potassium salt coating on xanthan gum particles accelerates water absorption, eliminating lumpy mass formation during hydration.

Specific amino acid substitutions in the PS4 variant balance exo- and endo-activity to prevent stickiness during extended storage.

Partial random interesterification followed by dry fractionation produces solid stearins with increased disaturated triglycerides.

Lactic fermentation of flaxseed oil cake improves bioavailability while maintaining dough rheology, preventing the volume loss caused by raw meal addition.

WB6121 wheat cultivar combines stripe rust resistance with improved yield via genetic transformation, resolving breeding complexity.

A milk protein fraction promotes osteoblast calcification to strengthen bone tissue.

Applying pea protein composition before cooking establishes a protective layer that reduces oil absorption by 30-50% while preserving nutritional value.

Replacing refined sugars with soluble fiber in confectionery components reduces calorie content while maintaining acceptable taste and texture.

Egg white and pea protein composition creates gluten-free food carriers with higher protein content.

Incorporating a low glass-transition polyol into specific sheets reduces cracking at joint parts while maintaining crispy texture.

Jerusalem artichoke flour dough masks cynarin bitterness with salt carriers and reduces flatulence via silica gel for appetite suppression.

Segmented chemical treatment removes impurities to achieve 98% purity, eliminating residual bitterness in commercial sweeteners.

Interesterified cottonseed stearin delivers palm oil functionality without tropical fats, resolving sustainability and cost trade-offs.

SJ909-369 wheat cultivar integrates disease resistance and modified metabolic pathways via composite genetic material to overcome breeding complexity.

A water-based liquid bread improver formulation maintains enzyme activity and microbial stability for over 12 months.

A macaron shell production method controls diameter-to-height ratios during spraying, drying, and baking stages to ensure consistent foot formation.