Daniel R Schuenzel

Title: The Innovations of Daniel R. Schuenzel

Introduction

Daniel R. Schuenzel is an accomplished inventor based in East Hanover, NJ (US). He has made significant contributions to the field of food technology, particularly in the improvement of whole wheat flour production. With a total of 2 patents to his name, Schuenzel's work focuses on enhancing the flavor and texture of bran and germ.

Latest Patents

One of Schuenzel's latest patents is centered on the enzymatic improvement of bran and germ flavor and texture. This innovation involves treating bran and germ with water and an enzyme composition, including xylanase and pentosanase. The process hydrates the bran and germ, converting insoluble fiber into soluble fiber and sugars. This enzymatic conversion reduces the water holding capacity of the bran and germ, resulting in a product with decreased grittiness and a milder whole wheat flavor. The treatment can be initiated during the tempering of whole wheat berries or on a separated bran and germ fraction obtained after milling.

Career Highlights

Schuenzel is currently associated with Intercontinental Great Brands LLC, where he continues to develop innovative solutions in food processing. His expertise in enzymatic treatments has positioned him as a key player in enhancing the quality of baked goods made from whole wheat flour.

Collaborations

Throughout his career, Schuenzel has collaborated with notable colleagues, including Lynn C. Haynes and Bin Zhao. These partnerships have contributed to the advancement of his research and the successful implementation of his patented technologies.

Conclusion

Daniel R. Schuenzel's contributions to food technology through his innovative patents demonstrate his commitment to improving the quality of whole wheat products. His work not only enhances flavor and texture but also supports the functionality of baked goods.