Kristi L Bahe

Title: Spotlight on Inventor Kristi L. Bahe: Innovations in Baking

Introduction

Kristi L. Bahe, an inventive mind hailing from Coon Rapids, Minnesota, has made significant contributions to the food industry through her innovative baking patents. As an employee of General Mills, Inc., her work focuses on enhancing the quality and healthiness of baked goods.

Latest Patents

Kristi holds three patents, with her latest inventions aiming to revolutionize baking techniques. One of her notable patents is for **baking ingredients suitable for fat replacement**. This innovation describes ingredients that can replace fat in dough compositions and baked products. The use of a thermo-reversible hydrocolloid in these ingredients results in improved flavor, appearance, texture, and lubricity in reduced-fat bakery products.

Another of her significant contributions is the **method of making dough from batter**, which introduces a dual texture in baked goods. This method involves creating a leavened batter with a low flour-to-water ratio that is then combined with additional flour to produce a dough.

Career Highlights

Kristi's academic background and professional experience have positioned her as a valuable asset in the field of culinary science at General Mills, Inc. Her innovative approaches to baking not only push the boundaries of traditional techniques but also align with current trends in healthier eating.

Collaborations

Kristi collaborates with talented peers, including Wenyi Wang and Jean A. Linforth, which further enhances the creativity and capability within her field. These collaborations foster an environment of innovation, significantly benefiting the food industry through shared expertise.

Conclusion

Kristi L. Bahe exemplifies the spirit of innovation in baking, contributing valuable patents that address both health and quality in baked goods. Her continued work at General Mills, Inc. serves as an inspiration to those in the industry, proving that with creativity and collaboration, significant advancements can be achieved in culinary sciences.