Xinova seeks the disclosure of inventions that produce sheetable doughs using vegetable puree.
Cracker dough using vegetable puree is too wet and sticky for mass production. Too bad, because consumers want healthier baked snacks that incorporate that flavor and nutrition benefits of vegetables. PepsiCo is seeking ways to manage the watery dough problem so vegetables can be included into sheets of dough and baked like traditional crackers.
Some vegetable purees contain about 85% water. However, that water is hard to access because, unlike the unbound water in dough, the vege puree’s moisture is trapped within the vegetables’ cells and bound to fiber components.
Help us figure out how to unbind bound-water in vegetable purees to create “sheetable,” vege-puree dough using existing equipment.
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