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.