Patents by Inventor Irina E. Braginsky

Irina E. Braginsky 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).

  • Method of preparing and using a scoopable dough product
    Patent number: 6803067
    Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.
    Type: Grant
    Filed: December 12, 2002
    Date of Patent: October 12, 2004
    Assignee: General Mills, Inc.
    Inventors: Irina E. Braginsky, John Graves, Randy Hasse, Leola Henry, Jalayne Martin, Cara Yarusso
  • Dough intermediate having enhanced textural properties and method of making same
    Publication number: 20040197454
    Abstract: The present invention is directed to a dough intermediate that upon baking provides a baked product having improved textural characteristics. It has been found that by either limiting the surface contact of the processing equipment with the dough intermediate and the subsequent sealing of the dough surfaces or creating a roughened or abraded dough intermediate through a cutting or severing action, a baked product can be produced having improved crispiness and aesthetic qualities.
    Type: Application
    Filed: April 2, 2003
    Publication date: October 7, 2004
    Inventors: Leola K. Henry, Mounir M. El Hmamsi, Irina E. Braginsky, Carol A. Cady
  • Scoopable dough and products resulting therefrom
    Publication number: 20030138540
    Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.
    Type: Application
    Filed: December 12, 2002
    Publication date: July 24, 2003
    Inventors: Irina E. Braginsky, John Graves, Randy Hasse, Leola Henry, Jalayne Martin, Cara Yarusso