Ke Pang

Title: Innovations in Food Processing by Inventor Ke Pang

Introduction

Ke Pang is an innovative inventor based in Wuxi, China. He has made significant contributions to the field of food processing, particularly through his unique methods that enhance the quality of food products. His work focuses on utilizing fermentation techniques to improve the texture and flavor of food items.

Latest Patents

Ke Pang holds a patent for a microwave processing method for food made of flour and rice fermented with sourdough. This method addresses common issues associated with microwave heating, such as hard core, textual firmness, and dryness. By adding sourdough to the raw materials, he prepares a steamed cake batter that undergoes fermentation under specific conditions. The result is a microwave-steamed cake that boasts a larger specific volume, lower hardness, and a more refined taste.

Career Highlights

Throughout his career, Ke Pang has worked with notable institutions, including Jiangnan University and Wuxi Huashunminsheng Food Co. Ltd. His experience in these organizations has allowed him to refine his techniques and contribute to advancements in food technology.

Collaborations

Ke Pang has collaborated with colleagues such as Darning Fan and Bowen Yan. Their combined expertise has furthered the development of innovative food processing methods.

Conclusion

Ke Pang's contributions to food processing through his patented microwave processing method demonstrate the potential of fermentation techniques in enhancing food quality. His work continues to influence the industry and inspire future innovations.