Karen A Neidinger

Title: The Innovations of Karen A Neidinger

Introduction

Karen A Neidinger is a notable inventor based in Ossining, NY (US). She has made significant contributions to the field of food technology, particularly in the development of frozen yeast-leavened dough. With a total of 2 patents, her work has revolutionized the way frozen bread products are prepared and enjoyed.

Latest Patents

Karen's latest patents include a "Method of producing frozen yeast-leavened dough" and a "Method of producing and baking frozen yeast-leavened dough." Both patents describe a novel process that allows for the preparation of frozen bread dough from the freezer to a finished baked loaf within about one hour. This innovative approach ensures that the bread dough retains its desirable yeast-leavened flavor and aroma. Additionally, the dough maintains its shelf-life stability through the incorporation of hydrophilic colloids, film-forming proteins, and surfactants.

Career Highlights

Karen A Neidinger is currently associated with General Foods Limited, where she continues to apply her expertise in food science and technology. Her work has not only enhanced the quality of frozen bread products but has also contributed to the efficiency of food preparation in households and commercial settings.

Collaborations

Throughout her career, Karen has collaborated with esteemed colleagues such as Robert W Larson and Wen C Lou. These partnerships have fostered innovation and have played a crucial role in the development of her patented technologies.

Conclusion

Karen A Neidinger stands out as a pioneering inventor in the realm of food technology. Her contributions, particularly in the area of frozen yeast-leavened dough, have made a lasting impact on the industry. Through her innovative methods, she has improved the convenience and quality of bread products available to consumers.