AU2012100061B4

AU2012100061B4 - New White Bread medicinally enhanced bread bread with medicinal pharmaceutical benefits healthy bread

Info

Publication number: AU2012100061B4
Application number: AU2012100061A
Authority: AU
Inventors: Alex Kreiviz
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-01-20
Filing date: 2012-01-20
Publication date: 2013-01-24
Anticipated expiration: 2020-01-20
Also published as: AU2012100061A4

Abstract

The present invention relates small portions of cncentrated naturally additives being added to white bread for the purpose of going medical be fits. New White Bread medicinally enhanced bread,bread with medicinal,pharmaceutical ben fits healthy bread. Homoeopathy is medicine,when you can treat mith small portions,you can heal a lot of diseases AS with homoeopathy concentrated small amou it of ginger ,garlic, lupin and honey with their associated and well documented health benefit would provide bread with health benefits and the combination of concentrates will increase meta dlic rate and improve skin condition. The additives mention here, together with pantothenic acid, 0lphur amino acids amino acids and with molybdenium ,selenium,calcium,iron,protein ,B( and niacin would provide a healthy alternative to conventional white bread,flavoured by much of he population. This is a new extract in the form of powder or tablets. IT is a new White bread ,me ically enhanced, that has pharmaceutical benefits of healthy bread. The combined effect of this i mention is greater then the benefits given by individual ingredients. The combination of ingre ,ients we propose have benefits for preventing cancer ,improving digestive disorders nourishin skin and improving balance of stomach acids. It has application for weight loss Similarly, WE propose to create another concen rate with the same benefits using artificial or others natural sources. Sulphur plus.

Description

SPECIFICATION FOR A INNOVATION PATENT MAGIC BREAD ingredients White bread (honey, ginger, garlic) 2 teaspoon dry yeast (2 sachet yeast) 1 Y tsp (5g) bread improver 2 Tbs(50g)honey ltsp garlic powder(1%) 2tsp ginger powder(1%) Lupin flour 1%(34gr) Itsp (5g) salt 250g plain white bread flour 1 egg (beaten) 10g margarine of soft butter 200ml warm water/milk mixture 1 SPECIFICATION FOR A INNOVATION PATENT MAGIC BREAD Ingredients White bread (honey, ginger, garlic) 2 teaspoon dry yeast (2 sachet yeast) 1 Y/t tsp (5g) bread improver Extract from ginger,honey,garlic and lupin(acids,ininerals,vitamins) ltsp (5g) salt 250g plain white bread flour 1 egg (beaten) 10g margarine of soft butter 200ml warm water/milk mixture 2 SPECIFICATION FOR A INNOVATION PATENT MAGIC BREAD Ingredients White bread (honey, ginger, garlic) 2 teaspoon dry yeast (2 sachet yeast) 1 Y tsp (5g) bread improver 2 Tbs(50g)honey itsp garlic powder(1%) 2tsp ginger powder(1%) ltsp (5g) salt 250g plain white bread flour 1 egg (beaten) 10g margarine of soft butter 200ml warm water/milk mixture 3 You can always change the amount of ginger, gar it ,honey and lupin depending on your taste buds. honey 2% 68 gr Ginger 2% 68gr Garlic2% 68 gr Lapin flour 1% 34gr 2honey3% 102gr Ginger 1% 34gr Garlic% 34gr Lupin flour 1% 34gr 3honey 3% 102gr Ginger 1% 102gr Garlic 2% 68 gr Lupin flour 1% 34gr Flour: baking flour for 100gr Protein 11gr Fat 1.20gr SugarO.10gr Sodium 2gr Dietary fibre3.80 WE DID ALL EXPEREMENTS WITH BREAD IN N W NORCIA BAKERIES 4 Method Make bread description 1. Mix yeast and honey, ginger, garlic powderlupin salt and butter and a little of warm water. Yeast is ready when it is very froth on top. Honey presents a problem: whereas garlic and ginger need to be right proportions, fermentation does not affect them as it does honey. Therefore honey needs to be ad #d to the process after fermentation. 2. Place half the flour into a large b wl, make a circle in the middle, and add yeast mixture and remaining warm water 3. Combine with a fork adding rem Oning flour; once the dough is drier, work with your hands until the dough is soft and not sticky 4. Turn dough out onto a floured b ard and knead for 10 minutes. Shape the dough into a ball. 5. Put the dough back into the bo 1 and cover with a clean cloth and leave in a warm spot until the dough doubles in size 6. Turn the dough onto floured bo rd and knead for another 5 minutes 7. Return dough to bowl, cover an :leave in a warm spot until it doubles in size. 8. You can repeat steps 6 and 8 if 0 du want to make a better loaf . 9. Remove the dough from the bo vI and shape into the loaf tin 10. Place the dough in a lightly oile J tin, cover with cloth and set aside in a warm spot for 30 minutes 11. Bake bread in a pre-heated 20C degree oven for 30 to 40 minutes (The bread is ready if it is hollow when tapped) 12. Remove from pan and cool on rack. 5 Method 33 Mix yeast and extract, salt and butter a id a little of warm water. Yeast is ready when it is very frothy on top. Honey presents a pr blem: whereas garlic and ginger need to be right proportions, fermentation does not aff et them as it does honey. Therefore honey needs to be added to the process after ferme tation. 13. Place half the flour into a large )owl, make a circle in the middle, and add yeast mixture and remaining warm water. 14. Combine with a fork adding ren dining flour; once the dough is drier, work with your hands until the dough is soft and not st cky 15. Turn dough out onto a floured board and knead for 10 minutes. Shape the dough into a ball. 16. Put the dough back into the bo wl and cover with a clean cloth and leave in a warm spot until the dough doubles in size 17. Turn the dough onto floured board and knead for another 5 minutes 18. Return dough to bowl, cover and leave in a warm spot until it doubles in size. 19. You can repeat steps 6 and 8 if you want to make a better loaf. 20. Remove the dough from the bowl and shape into the loaf tin. 21. Place the dough in a lightly oiled tin, cover with cloth and set aside in a warm spot for 30 minutes 22, Bake bread in a pre-heated 20:) degree oven for 30 to 40 minutes (The bread is ready if it is hollow when tapped) 23. Remove from pan and cool on rack. 6 Method 33 Mix yeast and honey, ginger, garlic powd r, salt and butter and a little of warm water. Yeast is ready when it is very frothy on top. Honc y presents a problem: whereas garlic and ginger need to be right proportions, fermentati n does not affect them as it does honey. Therefore honey needs to be added to he process after fermentation. 24. Place half the flour into a large towl, make a circle in the middle, and add yeast mixture and remaining warm water. 25. Combine with a fork adding remaining flour; once the dough is drier, work with your hands until the dough is soft and not sti ky 26. Turn dough out onto a floured bcard and knead for 10 minutes. Shape the dough into a ball, 27. Put the dough back into the bo il and cover with a clean cloth and leave in a warm spot until the dough doubles in size 28. Turn the dough onto floured bo ird and knead for another 5 minutes 29. Return dough to bowl, cover an Jleave in a warm spot until it doubles in size. 30. You can repeat steps 6 and 8 if you want to make a better loaf . 31. Remove the dough from the bovi and shape into the loaf tin . 32, Place the dough in a lightly oile I tin, cover with cloth and set aside in a warm spot for 30 minutes 33. Bake bread in a pre-heated 200 degree oven for 30 to 40 minutes (The bread is ready if it is hollow when tapped) 34. Remove from pan and cool on; rack. 7 Experiment 1 Test flour only 100% normal flour Expereme t 2 Test lupin ontrol only 1 lupin Experemet 3 Test flour nd lupin (99 % -1%) With reference to diagrams 1,2,3 To experime t with a mixture of normal and lupin flour in order to discover what proportion of lupin is needed in the mix to maintain the health benefits(expected proportion 1% of lupin to give health benefits without smell or taste)

Claims

1.7m.g/lOOgm,sodiuml53mg/1Ogm,seleniuml7.2mg/lOOgm,B60.01mg/lOOgm,calcium 88/100gm Niacino.7mg/100gm others sources of extract can be helpful

2 CLAIM Composition according to claim 1 comprising adding synthetic (acids,minerals+vitamins) sources. To create a alternative product for anyone sensitive to lupin with or without lupin substitute it could be made with same amounts as listed above

3 CLAIM a composition comprising adding garlic,ginger and honey to white bread without altering the taste of the bread from normal white bread 9 A dough composition comprising additives,gingergarlic and honey where in the weight ratio of additives are as follows :ginger 10 gr, garlic 10gr and honey 50gr added to 250 gr plain white flour. Also to be included 10 gr dry yeast,Sgr bread improver ,60 gr iodine salt 200ml filtered water .protein 11grfat 1.2gr,sugar O.lgr,sodium 2grcorbohydrate content is not grater than 20% The best combination of ingredients is ginger ,garlic honey follows to enhance the health benefits of medical white bread (homoeopathic)

4 CLAIM Composition according to claim 1-claim3 is treatment for medical weight loss/skin disorder/digestive disorders ie irritable bowel syndrome and also can be used in homeopathic medicine 10