Jean M Weber

US Patent:

6881429, Apr 19, 2005

Filed:

Feb 5, 2002

Appl. No.:

10/068561

Inventors:

Doug L. Goedeken - Blaine MN, US
James S. Thorson - Scandia MN, US
Jean L. Weber - Plymouth MN, US

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A21D010/00

US Classification:

426 94, 426275, 426283, 426496, 426516, 426549

Abstract:

Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140 F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3. 0 cc/g. Products of this process, including filled products, are also provided.

US Patent:

8591975, Nov 26, 2013

Filed:

Feb 19, 2003

Appl. No.:

10/369213

Inventors:

Victor Huang - Brooklyn Center MN, US
Jalayne Martin - Roseville MN, US
Jeffrey Enz - Minneapolis MN, US
Jean Louis Weber - Plymouth NH, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 10/02

US Classification:

426 94, 426128, 426131, 426496, 426573, 426578, 426572

Abstract:

The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1. 8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20 C. G′ value of at least about 4,000 pascals, and a 80 C. G′ of at least about 1000 Pa. The water activity of the filling is at least about 0. 85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

US Patent:

20030152667, Aug 14, 2003

Filed:

Feb 14, 2002

Appl. No.:

10/076127

Inventors:

Douglas Goedeken - Blaine MN, US
Jean Weber - Plymouth MN, US
James Thorson - Scandia MN, US

International Classification:

A23G003/00

US Classification:

426/094000

Abstract:

The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.

US Patent:

20050202143, Sep 15, 2005

Filed:

Mar 12, 2004

Appl. No.:

10/799397

Inventors:

Soumya Roy - Plymouth MN, US
Lauren Shimek - Plymouth MN, US
Jean Weber - Plymouth MN, US
Ondine Baird - Edina MN, US

International Classification:

A21D010/00

US Classification:

426549000

Abstract:

A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.

US Patent:

20050271786, Dec 8, 2005

Filed:

Aug 11, 2005

Appl. No.:

11/201703

Inventors:

Douglas Goedeken - Blaine MN, US
Jean Weber - Plymouth MN, US
James Thorson - Scandia MN, US

International Classification:

A21D010/00

US Classification:

426549000

Abstract:

The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.

US Patent:

20060083840, Apr 20, 2006

Filed:

Oct 13, 2005

Appl. No.:

11/249558

Inventors:

Jeffrey Casper - Minneapolis MN, US
Alan Oppenheimer - Savage MN, US
Braden Erickson - Eden Prairie MN, US
Madonna Ray - Vadnais Heights MN, US
Jean Weber - Plymouth MN, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.

US Patent:

20060083841, Apr 20, 2006

Filed:

Oct 13, 2005

Appl. No.:

11/249678

Inventors:

Jeffrey Casper - Minneapolis MN, US
Alan Oppenheimer - Savage MN, US
Jean Weber - Plymouth MN, US
Braden Erickson - Eden Prairie MN, US
Madonna Ray - Vadnais Heights MN, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.

US Patent:

20080069928, Mar 20, 2008

Filed:

Oct 6, 2004

Appl. No.:

11/576493

Inventors:

Gregg Moder - Roseville MN, US
Polam Reddy - Apple Valley MN, US
Soumya Roy - Plainville MA, US
Jean Weber - Maple Grove MN, US
Lauren Shimek - San Leandro CA, US
Liza Levin - Plymouth MN, US

International Classification:

A21D 2/00
A21D 2/06
A21D 2/08
A21D 2/14
A21D 2/22
A21D 2/28
A21D 2/30
A21D 8/02

US Classification:

426271000, 426331000, 426504000, 426532000, 426541000, 426544000, 426549000, 426556000, 426559000, 426654000

Abstract:

A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. The method of preparing and extending the shelf life of farinaceous food intermediates and farinaceous food intermediates having long shelf life are also described.