Search Results - alexandra+zeitz

2 Results Sort By:
Cured Mushroom blend
PAGE TITLE Overview PAGE SUMMARY Researchers in the Drexel Food Lab have invented a new manufacturing process for mushrooms that relies on salt curing and applied pressure. This method removes the majority of water from raw mushrooms, resulting in a hearty, umami-forward final mushroom product that provides texture and enhanced flavor when combined...
Published: 8/2/2024   |   Inventor(s): Jonathan Deutsch, Alexandra Zeitz
Keywords(s):  
Category(s): Food & Nutrition, Food & Nutrition > Food: Formulas and Recipes, Food & Nutrition > Food: Upcycling
Gluten free croissant
PAGE TITLE Gluten-free laminated dough for croissants and other baked goods PAGE SUMMARY Traditional laminated doughs, especially croissants, rely on gluten to provide structure for the light and flaky texture. When oven-spring occurs, the gluten forms a web, which allows for the expansion of steam between the layers, providing flakiness. When...
Published: 8/1/2024   |   Inventor(s): Jonathan Deutsch, Alexandra Zeitz, Lila Colello
Keywords(s):  
Category(s): Food & Nutrition, Food & Nutrition > Food: Manufacturing Process