Resumes
Resumes
Qinghuang Geng Phones & Addresses
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Saint Paul, MN
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Lexington, KY
Publications
Us Patents
Leavened Dough Extrusion
View pageUS Patent:
20010028910, Oct 11, 2001
Filed:
Jan 4, 2001
Appl. No.:
09/754794
Inventors:
Qinghuang Geng - Roseville MN, US
Assignee:
The Pillsbury Company
International Classification:
A23P001/12
A21D008/02
A21D008/02
US Classification:
426/561000, 426/551000, 426/556000, 426/516000, 426/094000
Abstract:
A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.
Method Of Extruding Bread Dough And Products Thereof
View pageUS Patent:
20030147998, Aug 7, 2003
Filed:
Feb 5, 2002
Appl. No.:
10/068561
Inventors:
Qinghuang Geng - Roseville MN, US
Doug Goedeken - Blaine MN, US
James Thorson - Scandia MN, US
Jean Weber - Plymouth MN, US
Doug Goedeken - Blaine MN, US
James Thorson - Scandia MN, US
Jean Weber - Plymouth MN, US
International Classification:
A23G003/00
US Classification:
426/094000
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.
Packaged Dough Product In Flexible Package, And Related Methods
View pageUS Patent:
20040241292, Dec 2, 2004
Filed:
May 28, 2003
Appl. No.:
10/446481
Inventors:
Qinghuang Geng - Roseville MN, US
David Domingues - Plymouth MN, US
David Domingues - Plymouth MN, US
International Classification:
A23B004/00
US Classification:
426/128000
Abstract:
Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand without substantially stretching the flexible package and without the need for substantial headspace, but due to a change of form of the packaged product, e.g., due to a change in shape from a shape that has a low ratio of volume to surface area to a shape that has a higher ratio of volume to surface area, or due to a change from a wrinkled or folded form to an unfolded or less wrinkled or unwrinkled form.
Packaged Dough Product In Flexible Package, And Related Methods
View pageUS Patent:
20060263494, Nov 23, 2006
Filed:
Jul 26, 2006
Appl. No.:
11/493875
Inventors:
Qinghuang Geng - Roseville MN, US
David Domingues - Plymouth MN, US
David Domingues - Plymouth MN, US
International Classification:
A21D 10/02
US Classification:
426128000
Abstract:
Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand without substantially stretching the flexible package and without the need for substantial headspace, but due to a change of form of the packaged product, e.g., due to a change in shape from a shape that has a low ratio of volume to surface area to a shape that has a higher ratio of volume to surface area, or due to a change from a wrinkled or folded form to an unfolded or less wrinkled or unwrinkled form.