Jean Louise 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:

20040081738, Apr 29, 2004

Filed:

Oct 23, 2002

Appl. No.:

10/278253

Inventors:

Annavarapu Murty - Spring Valley WI, US
Madonna Ray - Vadnais Heights MN, US
Jean Weber - Plymouth MN, US

International Classification:

A23L001/00

US Classification:

426/557000

Abstract:

This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may further include chemical leaveners. The chemical leaveners are those that would typically be found in refrigerated baked goods and include acidulants and a base. The resulting dough, when it includes leaveners, can be successfully packaged into a refrigerated can and provides the consumer with the ability to have fresh dough on hand in the refrigerator. The invention is further directed to a pasta or corn dough product resulting from the method.

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.