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Patent Agency Ranking
公开(公告)号：US09683979B1
公开(公告)日：2017-06-20
申请号：US14936004
申请日：2015-11-09
Applicant: General Mills, Inc.
Inventor： Craig A. Dowd , James P. Michaels , Elliot Augst
CPC classification number: G01N33/10 , A21D8/02 , A23L1/1041 , A23V2002/00 , G01L5/00 , G01N2033/0091
Abstract: A method for forming a grain composition includes mixing a first grain powder composition with water using a mixing apparatus to form a mixture. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy and is compared to a standard. If the protein quality of the first grain powder composition does not meet the standard, a second grain power composition is formed having a different weight percent of the first source of grain powder than the first grain powder composition.
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公开(公告)号：US09207224B1
公开(公告)日：2015-12-08
申请号：US14186738
申请日：2014-02-21
Applicant: General Mills, Inc.
Inventor： Craig A. Dowd , James P. Michaels , Elliot Augst
CPC classification number: G01N33/10 , A21D8/02 , A23L1/1041 , A23V2002/00 , G01L5/00 , G01N2033/0091
Abstract: A method for expressing protein quality of a grain powder includes mixing the grain powder with water using a mixing apparatus to form a mixture. The torque applied to the mixing apparatus by the mixture during mixing is measured as a function of time. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy.
Abstract translation: 用于表达谷物粉末的蛋白质质量的方法包括使用混合装置将谷物粉末与水混合以形成混合物。 作为时间的函数测量在混合期间由混合物施加到混合装置的扭矩。 从测量的扭矩计算施加到混合物的机械能。 蛋白质质量表示为作为机械能的函数的测量扭矩。
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公开(公告)号：US12268218B2
公开(公告)日：2025-04-08
申请号：US18106616
申请日：2023-02-07
Applicant: General Mills, Inc.
Inventor： David J. Domingues , Steven R. Pretzel , Yuewei Hu , Craig A. Dowd , James P. Michaels
Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.
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公开(公告)号：US20230180777A1
公开(公告)日：2023-06-15
申请号：US18106616
申请日：2023-02-07
Applicant: General Mills, Inc.
Inventor： David J. Domingues , Steven R. Pretzel , Yuewei Hu , Craig A. Dowd , James P. Michaels
Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.
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公开(公告)号：US20220104506A1
公开(公告)日：2022-04-07
申请号：US17065047
申请日：2020-10-07
Applicant: General Mills, Inc.
Inventor： Steven J. Cox , David J. Domingues , Craig A. Dowd , James Fudge , Kara M. Hobart
Abstract: A frozen, ready-to-bake dough product has an expanded dough core and an un-proofed dough veneer. The dough core is proofed before being enveloped by the outer dough veneer to form a dual density dough product having an inner, lower density body portion and an outer, higher density body portion, with the outer body portion constituting more than half of the overall body mass. The dual density dough product is frozen into a ready-to-bake dough product. Upon baking directly from the frozen state, a surface area of the dough product expands less than 60% while a volume of the dough product basically doubles due to expansion of the dough veneer, with the dough veneer establishing a crust for a light and airy inner bread body.
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