Pre-Baking Dough Treatment TRIZ Cases

Cold fermentation slows microbial activity while enzymatic processes break down complex molecules, improving digestibility of weak gluten dough.

A bakery process uses mechanical working combined with carbon dioxide degassing and upgrading gas injection phases to transform pasty substances.

A multi-species yeast blend replicates sourdough aromatic profiles through enhanced metabolic activity.

Hydroalcoholic surface sprays prevent mold growth while maltogenic alpha-amylase inhibits starch retrogradation, extending shelf life without preservatives.

Applying live yeast to baked goods after baking produces ethanol and volatile compounds that inhibit mold growth.

Ultra-fine grinding and microwave heating produce gluten-free bakery products with rheological properties similar to conventional wheat-based goods.

A twin-screw extruder gelatinises flour and hydrolyses starch using shear forces at low moisture levels.

A dough proofing apparatus uses two stages with varying air speeds to manage condensation and heat transfer.

Combining asparaginase with xylanase degrades asparagine and modifies the carbohydrate matrix, reducing acrylamide formation during baking.

High-temperature proteases enhance bakery short bite while avoiding dough weakening and stickiness.

Substituting Aspergillus with Penicillium glucose oxidase resolves contradictions between dough strength and extensibility while maintaining neutral flavor.

Raw starch degrading enzymes modify dough starch before baking, extending flat bread shelf life without increasing baking time.

Segmenting amylase functions via parameter changes prevents sticky crumb textures while reducing added sugars through self-service glucose production.

A treatment system uses a transfer device to move long-cut pasta along a vertical trajectory while applying ventilation means.

Exposing dough strips within the pizza perimeter creates structural edges on cut pieces.

Lactobacillus diolivorans and buchneri generate organic acids to inhibit mold growth without altering taste.

Radial groove modelling elements expand pizza dough while preserving leavening gases, eliminating manual finishing requirements.

Gelatinized dough acts as a barrier to stop fat migration from the filling, maintaining dual texture stability over six months.

Vertical dough strand suspension eliminates belt contact marks and ensures uniform browning.

Simultaneous microbial fermentation produces propionic acid in situ to inhibit mold growth without adding external preservatives that compromise flavor.

Optimizing pH levels preserves microbial metabolism, resolving the trade-off between regulatory compliance and production speed in sourdough bread making.

GH12 cellulase degrades arabinoxylans in rye flour to reduce stickiness and improve dough handling properties.