Quinghuang Geng

Title: The Innovative Contributions of Quinghuang Geng in Dough Extrusion

Introduction

Quinghuang Geng is an accomplished inventor based in Roseville, MN, known for his contributions to the field of food technology and methods of dough processing. With a total of two patents to his name, Geng has made significant strides in improving the production of extruded dough products.

Latest Patents

Geng's latest patents include the "Method of Extruding Bread Dough and Products Thereof," which outlines a novel approach to creating an uncooked extruded dough product. This method utilizes a dough composition containing pre-gelatinized starch, at least 75 percent amylopectin, flour, a leavening agent, and water, which is extruded without exceeding 140°F throughout the process. The result is a dough product that achieves a baked specific volume greater than 3.0 cc/g, along with various filled products.

Another notable patent is the "Leavened Dough Extrusion Process," which involves a unique extrusion method for producing leavened dough products with optimal characteristics. By employing a chemical leavener to release carbon dioxide during the extrusion process, Geng’s method yields an expanded dough that enhances both the degree of expansion and cooking properties.

Career Highlights

Geng currently works for the Pillsbury Company, a leader in the baking industry, where his expertise contributes to developing innovative food products. His work focuses on improving dough processing techniques, which has the potential to enhance the quality and consistency of baked goods.

Collaborations

Quinghuang Geng collaborates with several talented individuals at Pillsbury, including Susan M Hayes-Jacobson and Doug L Goedeken. These partnerships foster an environment of creativity and innovation, further pushing the boundaries of what is possible in dough extrusion technology.

Conclusion

Quinghuang Geng stands out as a pivotal figure in the innovation of dough processing methods. His patents and collaborative efforts at Pillsbury Company not only highlight his ingenuity but also signify the potential advancements in the baking industry. Through his work, Geng continues to shape the future of food technology, making significant contributions that benefit both manufacturers and consumers alike.