Company Filing History:
2 out of 290 
1 out of 5 Years Active: 1993-1999
Title: Innovations by William P. Pilacinski
Introduction
William P. Pilacinski is an accomplished inventor based in Maple Grove, MN (US). He holds a total of 3 patents that showcase his contributions to the field of food technology, particularly in the development of yeast-leavened refrigerated dough products. His innovative approaches have significantly impacted the way dough compositions are created and stored.
Latest Patents
One of his notable inventions is a method for creating refrigeratable yeast-leavened dough compositions. This invention involves rehydrating dried yeast at chilled temperatures, which leads to selective lysing of the yeast plasma membrane. The resulting dough composition demonstrates cold sensitivity, allowing the yeast to leaven the dough at elevated temperatures while becoming inactive at refrigeration temperatures. Additionally, the invention includes controlling the total leavening action of the yeast by managing the amount of substrate fermentable by the yeast. Another embodiment features a mixture of flour, water, and a mutant yeast that is low temperature sensitive, which remains active at higher temperatures but becomes inactive when refrigerated. These dough compositions can be leavened at elevated temperatures and stored in sealed containers at refrigeration temperatures for extended periods.
Career Highlights
Throughout his career, William has worked with prominent companies such as The Pillsbury Company and Molecular Genetics Research and Development Limited Partnership. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in food technology.
Collaborations
William has collaborated with notable coworkers, including David J. Domingues and William A. Atwell. These partnerships have fostered a creative environment that has led to innovative solutions in their respective fields.
Conclusion
William P. Pilacinski's work in developing yeast-leavened refrigerated dough products exemplifies his innovative spirit and dedication to advancing food technology. His patents reflect a commitment to improving the quality and storage of dough compositions, making a lasting impact in the industry.