Pre-Baking Dough Treatment TRIZ Cases
- Superheated Steam Flour Treatment to Reduce Rapidly Digestible Starch
See how superheated steam treatment of moistened flour reduces rapidly digestible starch and gl
- Pizza Grilling and Baking Process for Rapid Branded Production
See how preliminary grilling with decorative grates and staged baking reduces pizza preparation
- No-Flip Flat Bread Cooking Using Rotational Heating Element
See how a rotational heating element cooks both sides of flat bread without flipping, reducing
- Dual-Platen No-Flip Flatbread Cooking With Uneven Heat Profiles
Dual heated platens cook flatbread on both sides without flipping, using uneven heat profiles and adaptive motion to handle dough variation.
- Sourdough Starter Fermentation Control for Consistent Maturity
Real-time pH, CO2, and temperature feedback adjusts flour and water dosing to deliver consistent sourdough starter maturity at scale.
- Sourdough Starter Fermentation Control With Sensor-Guided Feeding
Sensors track sourdough maturity so a processor can adjust flour, water, and temperature for consistent starter quality at production scale.
- Baked Flavor Generation Using Prolidase and Native Food Peptides
Native food peptides are enzymatically hydrolyzed with prolidase and prolyl endopeptidase to generate strong baked flavors without external precursors.
- Enzymatic Flavor Generation in Heat-Treated Foods Without Added Precursors
Prolidase and prolyl endopeptidase release proline from food proteins before heating to create baked flavors without unfamiliar additives.
- Thermostable Glucoamylase Variants for Emulsifier-Free Baking
Thermostable glucoamylase variants help dough retain baked quality and shelf life while reducing or eliminating added emulsifiers.
- Psyllium-Bound Baked Crisps With Low Starch and Gluten-Free Binding
Heat-treated unrefined psyllium binds baked crisps without starch, sugar, or gluten, enabling wholefood ingredients with palatable texture.
- Durum Wheat Oil Extraction With Low Free Fatty Acids
Selective milling, wetting, and solvent extraction lower free fatty acids while preserving durum wheat oil, defatted meal, and lecithin quality.