WO2014167372A2 - Élaboration d'un nouveau pain "bêta" par substitution partielle de farine de blé par de la farine de pelure de banane - Google Patents

Élaboration d'un nouveau pain "bêta" par substitution partielle de farine de blé par de la farine de pelure de banane Download PDF

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Publication number
WO2014167372A2
WO2014167372A2 PCT/IB2013/000737 IB2013000737W WO2014167372A2 WO 2014167372 A2 WO2014167372 A2 WO 2014167372A2 IB 2013000737 W IB2013000737 W IB 2013000737W WO 2014167372 A2 WO2014167372 A2 WO 2014167372A2
Authority
WO
WIPO (PCT)
Prior art keywords
composition
flour
bread
banana
peel
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
English (en)
Spanish (es)
Other versions
WO2014167372A3 (fr
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/fr
Publication of WO2014167372A3 publication Critical patent/WO2014167372A3/fr
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

Definitions

  • the present invention offers a way of making beta bread by mixing banana peel flour with wheat flour in a specified proportion.
  • the invention consists in preparing beta bread with banana peel by partially replacing wheat flour with ripe banana peel flour in a specified proportion in order to increase the nutritional and mineral content of beta bread.
  • a beneficial effect of adding banana peel flour in a specified proportion will be to improve the minerals and nutritional properties of processed beta bread, which will be healthier for the consumer.
  • Banana peel flour Mosa sapientum
  • the dried shells were milled in a mill until very fine particle flours were obtained, with a minimum size of about 0.4 ⁇ and a maximum of about 3.2 ⁇ , examining the microstructure of the HCP by means of secondary electron images through a scanning electron microscope (JEOL-6610LV) (SEM).
  • SEM scanning electron microscope
  • Example 1 was performed by mixing a measure of HCP with six measures of wheat flour.
  • the ratio between banana peel flour and total dry powder is 14.29% (by volume) and 11.3% (by mass) and wheat flour is 85.71% (by volume) and 88.7% (by mass).
  • the sample of the measurement was 23 ml, producing a total dry powder of 161 mi (124 g).
  • the water added to mix the dry powder and form the dough was four measures, corresponding to 92 ml (100 g) of water.
  • Example 2 was performed using two measures of HCP for five measures of wheat flour.
  • the beta bread obtained is shown in Figure 2.
  • the ratio between HCP and total dry powder is 28.57% (by volume) and 23.4% (by mass) and wheat flour is 71.43 % (by volume) and 76.6% (by mass).
  • Example 2 the same amount of water was used as in Example 1 (92 ml).
  • Example 3 was performed using four measures of HCP for three of wheat flour.
  • the ratio between banana peel flour and total dry powder is 42.86% (by volume) and 36.4% (by mass) and wheat flour is 57.14% (by volume) and 63.6% (by mass).
  • the water added to mix the dry powder and form the dough was 107 ml (1,114 g), an increase of 15 ml (14 g) compared to the two previous examples.

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

La majorité des pays sous-développés et en voie de développement souffrent d'une insuffisance de farine de blé, nécessaire pour la production de pain. Par conséquent, ces pays doivent importer du blé à prix élevé pour satisfaire leurs besoins. La présente invention offre une manière de préparer du pain "bêta" en mélangeant de la farine de pelure de banane avec de la farine de blé suivant une proportion spécifiée. L'invention consiste à préparer du pain "bêta" avec de la pelure de banane moyennant la substitution partielle de la farine de blé par de la farine de pelure de banane mûre suivant une proportion spécifiée afin d'augmenter la teneur en nutriments et en minéraux du pain "bêta". Ainsi, l'invention résout un certain nombre des problèmes liés à la dépendance extrême en liaison avec le blé importé que connaissent certains pays. En outre, incorporer de la farine de pelure de banane suivant une proportion spécifiée améliore les minéraux et les propriétés nutritionnelles du pain "bêta" élaboré, qui sera ainsi plus sain pour le consommateur.
PCT/IB2013/000737 2013-04-08 2013-04-15 Élaboration d'un nouveau pain "bêta" par substitution partielle de farine de blé par de la farine de pelure de banane Ceased WO2014167372A2 (fr)

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 true WO2014167372A2 (fr) 2014-10-16
WO2014167372A3 WO2014167372A3 (fr) 2015-04-30

Family

ID=51690073

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2013/000737 Ceased WO2014167372A2 (fr) 2013-04-08 2013-04-15 Élaboration d'un nouveau pain "bêta" par substitution partielle de farine de blé par de la farine de pelure de banane

Country Status (1)

Country Link
WO (1) WO2014167372A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11206841B2 (en) 2016-09-09 2021-12-28 International Agriculture Group, LLC Yogurt product from high starch fruits
US11259551B2 (en) 2016-09-09 2022-03-01 International Agriculture Group, LLC Natural cocoa alternative and methods of producing same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103815A (zh) * 2007-08-17 2008-01-16 广东医学院 一种具有降脂降压预防心血管疾病的香蕉保健饼干及其配方工艺
KR101273833B1 (ko) * 2010-06-10 2013-06-11 순천대학교 산학협력단 바나나분말을 첨가한 스폰지 케이크의 제조방법
US20130052313A1 (en) * 2011-08-23 2013-02-28 Pepsico, Inc. Processing of whole or portions of genus musa and related species

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11206841B2 (en) 2016-09-09 2021-12-28 International Agriculture Group, LLC Yogurt product from high starch fruits
US11259551B2 (en) 2016-09-09 2022-03-01 International Agriculture Group, LLC Natural cocoa alternative and methods of producing same
US11968992B2 (en) 2016-09-09 2024-04-30 International Agriculture Group, LLC Yogurt product from high starch fruits
US12349705B2 (en) 2016-09-09 2025-07-08 International Agriculture Group, LLC Natural cocoa alternative and methods of producing same

Also Published As

Publication number Publication date
WO2014167372A3 (fr) 2015-04-30

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