Company Filing History:
Years Active: 2007
Title: Maureen Olewnik: Innovator in Dough Development Technology
Introduction
Maureen Olewnik is a notable inventor based in Manhattan, Kansas, recognized for her contributions to the field of baking technology. She has developed innovative techniques that enhance the efficiency of commercial baking operations. Her work focuses on improving the accuracy of dough development time estimations, which is crucial for the baking industry.
Latest Patents
Maureen Olewnik holds a patent titled "Determination of dough development using near infrared radiation." This invention provides improved techniques for estimating dough development times, allowing for rapid and accurate forecasts in commercial baking operations that utilize different lots of wheat flour. The method involves directing near infrared radiation against a dough formulation during mixing and collecting time-dependent absorbance spectra. The spectral data is then analyzed to estimate the dough development time based on calculated magnitude ratios at predetermined spectral absorbances.
Career Highlights
Maureen Olewnik is affiliated with the American Institute of Baking, where she applies her expertise in baking science. Her innovative approach has made significant contributions to the industry, enhancing the quality and consistency of baked goods.
Collaborations
Some of her notable coworkers include Richard Dempster and Virgil S Smail, who have collaborated with her on various projects within the baking technology sector.
Conclusion
Maureen Olewnik's work exemplifies the intersection of science and baking, showcasing how innovative techniques can lead to improved commercial baking practices. Her contributions continue to influence the industry positively.