Deena G Hohle

Title: Innovations by Deena G. Hohle: Pioneering Dough Processing Technologies

Introduction

Deena G. Hohle, an accomplished inventor based in St. Louis Park, Minnesota, has made significant contributions to the world of food technology, particularly in dough processing. With a total of two patents to her name, she has developed innovative methods that enhance the quality and texture of baked goods, thereby impacting both consumers and manufacturers alike.

Latest Patents

Deena's latest patents showcase her inventive prowess. The first patent, titled "Method of Processing Dough to Increase Its Baked Specific Volume," introduces a unique dough processing technique. This method allows for a gradual release of pressure and dough expansion when opening containers of chemically leavened fresh dough. The slow pressure release ensures that the baked product achieves a high specific volume, enhancing its overall quality.

Her second patent, "Refrigerated Dough and Method of Manufacture," specifies a highly adaptable dough designed for storage in pressurized containers under refrigerated conditions. This innovative dough formulation results in a baked product with a desirable bread-like texture and accommodates the use of fast-acting leaveners, making it a versatile choice for various culinary applications.

Career Highlights

Deena G. Hohle is currently employed at The Pillsbury Company, where she continues to drive innovation within the organization. Her work focuses on developing food products that meet modern consumer demands, leveraging her expertise in dough processing technologies to enhance the quality and efficiency of baked goods.

Collaborations

Throughout her career, Deena has collaborated with talented coworkers, including Samuel H. Yong and Leah G. Evans. These partnerships have allowed her to merge ideas and techniques, fostering an environment of creativity and innovation at The Pillsbury Company. Together, they are working toward pioneering advancements in the food industry, ensuring the company remains at the forefront of culinary innovation.

Conclusion

Deena G. Hohle exemplifies the spirit of innovation in the field of food technology. Through her patents and collaborative efforts, she is not only shaping the future of dough processing but also contributing to the overall advancement of the baking industry. Her work continues to inspire fellow inventors and highlight the importance of innovation in everyday products.