Patents by Inventor Anthony Beager

Anthony Beager has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING
    Publication number: 20170035082
    Abstract: A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.
    Type: Application
    Filed: December 1, 2014
    Publication date: February 9, 2017
    Applicant: General Mills, Inc.
    Inventors: Nurhan Pinar Tutuncu, Jennifer E Folstad, Kimberly Miller, Benjamin Lee Heitke, Anthony Beager
  • PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING
    Publication number: 20150150288
    Abstract: A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.
    Type: Application
    Filed: December 2, 2013
    Publication date: June 4, 2015
    Inventors: Nurhan Pinar Tutuncu, Jennifer E. Folstad, Kimberly Miller, Benjamin Lee Heitke, Anthony Beager