Douglas A Edmonson

Title: **Innovator Profile: Douglas A. Edmonson from Ballwin, MO**

Introduction

Douglas A. Edmonson is a notable inventor located in Ballwin, Missouri, recognized for his contributions to the food technology industry. With two patents to his name, Edmonson has made significant strides in enhancing the process of dough preparation, particularly in refrigerated conditions.

Latest Patents

Edmonson's latest patents focus on the accelerated proofing of refrigerated doughs. One of his key inventions describes a process that allows chemically leavened dough to proof effectively at ambient temperatures below 70°F. The method involves heating the dough in a proofing tunnel until it reaches an average temperature of approximately 80°F to 90°F, thereby enabling it to develop around 10 psi of pressure. Subsequently, the dough is stored in a sealed refrigerator container where the internal pressure can achieve about 20 psi. A significant modification includes the use of palm oil encapsulated glucono-delta-lactone and sodium bicarbonate, which allows immediate refrigeration of the dough post-proofing while still maintaining the requisite pressure.

Career Highlights

Douglas A. Edmonson works with Anheuser-Busch Companies, Inc., a leading company in the beverage and food sector. His role there has enabled him to contribute expertise in the development of food processing techniques, particularly in the realm of dough formulation and preparation.

Collaborations

Throughout his career, Edmonson has collaborated closely with fellow innovator Edward Katz. Their teamwork has played an essential role in refining processes and driving advancements that benefit the food tech community.

Conclusion

Douglas A. Edmonson's innovative approach to the proofing of refrigerated doughs showcases his deep understanding of food science and technology. His patents not only aim to enhance the efficiency of dough preparation but also reflect the ongoing efforts within the industry to improve product quality and performance. As he continues his work with Anheuser-Busch, Edmonson remains a prominent figure in the world of culinary innovation.