Patents by Inventor William P. Pilacinski

William P. Pilacinski 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).

  • Patent number: 5939109
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.
    Type: Grant
    Filed: February 13, 1997
    Date of Patent: August 17, 1999
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, William P. Pilacinski
  • Patent number: 5759596
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.
    Type: Grant
    Filed: October 24, 1996
    Date of Patent: June 2, 1998
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, William P. Pilacinski
  • Patent number: 5258300
    Abstract: A method is provided for increasing the level of free L-lysine in a plant comprising: (a) introducing a foreign gene into the cells of a plant tissue source; and (b) expressing said foreign gene in said cells, wherein a first DNA sequence of said gene encodes dihydrodipicolinic acid synthase (DHDPS) which is substantially resistant to feedback inhibition by endogenously-produced free L-lysine.
    Type: Grant
    Filed: June 9, 1988
    Date of Patent: November 2, 1993
    Assignee: Molecular Genetics Research and Development Limited Partnership
    Inventors: Kimberly F. Glassman, Linda J. Barnes, William P. Pilacinski