Virgil S Smail

Title: The Innovations of Virgil S Smail

Introduction

Virgil S Smail is a notable inventor based in Manhattan, Kansas. He has made significant contributions to the field of baking technology, particularly through his innovative patent that enhances the efficiency of dough development in commercial baking operations.

Latest Patents

Virgil S Smail 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 with various 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 by calculating magnitude ratios at predetermined spectral absorbances, ultimately estimating the dough development time as a function of these ratios.

Career Highlights

Virgil S Smail is associated with the American Institute of Baking, where he applies his expertise in baking technology. His work focuses on enhancing the quality and efficiency of baking processes, contributing to advancements in the industry.

Collaborations

Throughout his career, Virgil has collaborated with notable colleagues such as Richard Dempster and Maureen Olewnik. Their combined efforts have furthered research and development in baking technology.

Conclusion

Virgil S Smail's innovative work in dough development has made a significant impact on the baking industry. His contributions continue to influence commercial baking practices, showcasing the importance of technological advancements in food production.