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Title:
DEVELOPMENT OF NEW BETA BREAD BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH BANANA PEEL FLOUR
Document Type and Number:
WIPO Patent Application WO/2014/167372
Kind Code:
A3
Abstract:
Most underdeveloped and developing countries suffer from severe shortages of wheat flour, which is necessary for producing bread. Consequently, said countries need to import wheat at high prices in order to meet their needs. The present invention provides a method for producing beta bread by mixing banana-peel flour with wheat flour in a specified ratio. The invention consists of preparing beta bread using banana peel, by means of partially substituting the wheat flour with ripe banana-peel flour in a specified ratio in order to increase the nutritional and mineral content of the beta bread. Therefore, the invention solves some of the problems relating to the extreme dependency on imported wheat that certain countries suffer from. In addition, adding banana-peel flour in a specified ratio improves the mineral content and the nutritional properties of the beta bread produced, which is thus healthier for the consumer.

Inventors:
ALI, Mohamed, El-sayed (140 Omar Lotify Street, Apt. #33Sporting, Alexandria, EG)
Application Number:
IB2013/000737
Publication Date:
October 16, 2014
Filing Date:
April 15, 2013
Export Citation:
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Assignee:
ALI, Mohamed, El-sayed (140 Omar Lotify Street, Apt. #33Sporting, Alexandria, EG)
International Classes:
A23L19/00; A21D2/36; A21D13/04
Foreign References:
US20130052313A12013-02-28
Other References:
BAO JINYONG; WANG JUAN; ZHAO GUOJIAN: "A study on application of banana peel dietary fiber in bread", CERERAL & FEED INDUSTRY, no. 6, 2006, pages 17-19,22, XP008174580, ISSN: 1003-6202
KENNYARA HENRIQUETA DE CARVALHO ET AL: "Development of the cupcake added flour banana peel: sensory and chemical characteristics/Desenvolvimento de cupcake adicionado de farinha da casca de banana: caracteristicas sensoriais e quimicas", ALIMENTOS E NUTRIÇÃO, vol. 23, no. 3, July 2012 (2012-07-01) - September 2012 (2012-09-01), BR, pages 475 - 481, XP055165605, ISSN: 0103-4235
MOHAMED A. JINGYUAN XU, MUKTI SINGH: "TI- Yeast leavened banana-bread: formulation, processing, colour and texture analysis.", FOOD CHEMISTRY, vol. 118, no. 3, 2010, pages 620 - 626, XP002735207, ISSN: 0308-8146
DATABASE WPI Derwent World Patents Index; AN 2012-A06264, XP002735208
DATABASE WPI Week 45, Derwent World Patents Index; AN 2008-H03887, XP002735209
W. T. FOO ET AL: "Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles", INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 18, no. 4, 2011, Serdang, Selangor, pages 1295 - 1301, XP055014082, ISSN: 1985-4668
ABBAS F.M. ALKARKHI , SAIFULLAH BINRAMLI , YEOH SHIN YONG, AZHAR MAT EASA: "Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis", ASIAN JOURNAL OF FOOD AND AGRO-INDUSTRY, vol. 3, no. 03, 2010, pages 349 - 362, XP002735210
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