Katherine L Moore

Title: Katherine L. Moore: Innovator in Pastry Dough Technology

Introduction

Katherine L. Moore is a prominent inventor based in Cincinnati, OH, known for her innovative contributions to the field of pastry dough technology. With a total of 5 patents to her name, she has made significant advancements that enhance the quality and texture of pastry products.

Latest Patents

Katherine's latest patents focus on the development of pastry crust and pastry crust dough. One of her inventions relates to a process for making a pastry dough, particularly for pie crusts. This process involves creating two distinct phases: a dough-like mixture of flour, water, salt, and oil, and a shortening, starch, and polyol phase. These phases are laminated together to produce a heterogeneous pastry dough that achieves a flaky and tender texture when baked. The unique composition of this dough allows for a production method that is largely independent of processing temperatures and mix times. Additionally, her pie or pastry crust invention provides a flaky tender pie crust when baked, characterized by multiple, discontinuous layers interrupted by regions of gluten and the starch/fat/polyol phase, resulting in increased dough strength and reduced water absorption over 24 hours.

Career Highlights

Katherine is currently employed at The Procter & Gamble Company, where she continues to innovate and develop new products. Her work has significantly impacted the food industry, particularly in the realm of baking and pastry preparation.

Collaborations

Throughout her career, Katherine has collaborated with notable colleagues, including Bernnie J. Leland and Keith J. Hanley, contributing to a dynamic and innovative work environment.

Conclusion

Katherine L. Moore's contributions to pastry dough technology exemplify her dedication to innovation and quality in food preparation. Her patents not only enhance the baking process but also improve the overall consumer experience with pastry products.