James R Korslund

Title: James R. Korslund: Innovator in Baking Technologies

Introduction

James R. Korslund is a notable inventor based in Edina, Minnesota. With a focus on improving baking properties, he has made significant advancements in the field of food science. His work primarily targets the improvement of cake flour, particularly for batter baked goods.

Latest Patents

Korslund holds a patent for "Dielectric heating treatment of unchlorinated cake flour." This innovative method employs high-intensity dielectric heating and/or radio frequency heating, aiming to enhance the baking properties of cake flour that substitutes chlorinated varieties. The treated cake flour serves as a crucial ingredient in dry mixes for baked goods, especially high sugar-to-flour ratio layer cakes. The process involves exposing cake flour, with a moisture content of greater than 8%, to radio frequency energy, achieving a temperature of around 230°F to 270°F and a final moisture content of under 6%. Notably, the patent describes preferred dry mixes containing about 0.15% to 0.45% triglycerol monostearate to further improve the volume of finished baked goods.

Career Highlights

Korslund has built his career at General Mills, Inc., where he continues to innovate and refine baking ingredients. His expertise in food technology has allowed him to contribute to the advancement of products that cater to consumer needs and preferences in the baking industry.

Collaborations

Throughout his career, James has collaborated with esteemed colleagues, including Todd Walter Gusek and Vinod W. Padhye. These collaborations have likely played a significant role in his inventive process, facilitating the exchange of ideas and enhancing the quality of their research and outcomes.

Conclusion

James R. Korslund's contributions to food science through his patent on dielectric heating treatment for cake flour exemplify the importance of innovation within the baking industry. His work not only enhances baking quality but also provides a viable alternative to traditional processes, showcasing his commitment to advancing culinary science.