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WO2014167372A3 - Development of new beta bread by partial substitution of wheat flour with banana peel flour - Google Patents

Development of new beta bread by partial substitution of wheat flour with banana peel flour Download PDF

Info

Publication number
WO2014167372A3
WO2014167372A3 PCT/IB2013/000737 IB2013000737W WO2014167372A3 WO 2014167372 A3 WO2014167372 A3 WO 2014167372A3 IB 2013000737 W IB2013000737 W IB 2013000737W WO 2014167372 A3 WO2014167372 A3 WO 2014167372A3
Authority
WO
WIPO (PCT)
Prior art keywords
flour
bread
beta
wheat
banana
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2013/000737
Other languages
Spanish (es)
French (fr)
Other versions
WO2014167372A2 (en
Inventor
Mohamed El-sayed ALI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2014167372A2 publication Critical patent/WO2014167372A2/en
Publication of WO2014167372A3 publication Critical patent/WO2014167372A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

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.
PCT/IB2013/000737 2013-04-08 2013-04-15 Production of novel beta bread by partial substitution of wheat flour with banana-peel flour Ceased WO2014167372A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361809845P 2013-04-08 2013-04-08
US61/809,845 2013-04-08

Publications (2)

Publication Number Publication Date
WO2014167372A2 WO2014167372A2 (en) 2014-10-16
WO2014167372A3 true WO2014167372A3 (en) 2015-04-30

Family

ID=51690073

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2013/000737 Ceased WO2014167372A2 (en) 2013-04-08 2013-04-15 Production of novel beta bread by partial substitution of wheat flour with banana-peel flour

Country Status (1)

Country Link
WO (1) WO2014167372A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018049242A1 (en) 2016-09-09 2018-03-15 International Agriculture Group, LLC Yogurt product from high starch fruits
MA46207A (en) 2016-09-09 2019-07-17 Int Agriculture Group Llc ALTERNATIVE TO NATURAL COCOA AND ITS PRODUCTION PROCESSES

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103815A (en) * 2007-08-17 2008-01-16 广东医学院 Banana health-care biscuit with lipid-lowering, blood-pressure-lowering and cardiovascular-disease-preventing properties and its formulation process
KR20110135055A (en) * 2010-06-10 2011-12-16 순천대학교 산학협력단 Method of Making Sponge Cake Added with Banana Powder
US20130052313A1 (en) * 2011-08-23 2013-02-28 Pepsico, Inc. Processing of whole or portions of genus musa and related species

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103815A (en) * 2007-08-17 2008-01-16 广东医学院 Banana health-care biscuit with lipid-lowering, blood-pressure-lowering and cardiovascular-disease-preventing properties and its formulation process
KR20110135055A (en) * 2010-06-10 2011-12-16 순천대학교 산학협력단 Method of Making Sponge Cake Added with Banana Powder
US20130052313A1 (en) * 2011-08-23 2013-02-28 Pepsico, Inc. Processing of whole or portions of genus musa and related species

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
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 *
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 *
DATABASE WPI Derwent World Patents Index; AN 2012-A06264, XP002735208 *
DATABASE WPI Week 45, Derwent World Patents Index; AN 2008-H03887, XP002735209 *
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 *
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 *

Also Published As

Publication number Publication date
WO2014167372A2 (en) 2014-10-16

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