BRPI1002269A2 - food composition of french bread with white fiber - Google Patents

Abstract

FOOD COMPOSITION OF FRENCH BREAD WITH WHITE FIBER. Comprising a mixture containing wheat flour, inulin fiber and other components, resulting in a French bread rich in fibers, with an approximate composition: - wheat flour 900 to 1100 g; - inulin fiber and / or oligofructose 17 up to 180g; - sodium chloride 10 to 30g; - fresh yeast 50 up to 90 g; - water 500 to 700 g <sym>; - additives 5 to 30 g; - sugar 5 up to 15g. * Considering the water density as 998.2077 kg / m ^ 3 ^ at 20 <198> C and a pressure atmosphere.

Description

FOOD COMPOSITION OF FRENCH BREAD WITH WHITE FIBER

TECHNICAL FIELD

The following descriptive report of the present application relates to the development of a white fiber french bread food composition comprising a mixture containing wheat flour, inulin fiber and / or oligofructose and other components resulting in a high fiber french bread. .

STATE OF ART

Inulin is a prebiotic and is therefore considered as a functional ingredient as it influences physiological and biochemical processes in the body, resulting in improved health and reduced risk of various diseases (ROBERFROID, 2007). It is a soluble and fermentable fiber, providing substrate for beneficial bacteria and has been used for many years in commercial products (PUUPPONEN-PIMIA, 2002). Inulin has properties similar to sugar and glucose syrups, with 30 to 50% of the sweetening power. Therefore it is often used in conjunction with high sweetening sweeteners to replace sugar. It is also used to give consistency to dairy products, softness to bakery products, lower the freezing point of frozen desserts, give crispness to low fat cookies and act as a binder in cereal bars (SAAD, 2006).

Prior art searches pertinent to the technical field of the invention have revealed the existence of food compounds that employ inulin as a component.

Document BR 9,706,448-3 to BALLEVRE et al. (1997) discloses an oligosaccharide-containing gelatinized cereal product originating from a plant, for example chicory. Sufficient plant material is included to provide at least approximately 0.25% by weight of inulin on a dry basis. The cereal product can be used as a pet food or breakfast cereal.

SAAD et al. (2008) describes in BR 0.802.285-2 a frozen milk and / or dairy product containing probiotic cultures and prebiotic ingredients combined with a cereal bar, its manufacturing process and use. A food product is provided which combines an edible ice cream containing probiotic cultures and prebiotic ingredients (inulin), associated in the same dairy portion, with a cereal bar and its use as a symbiotic functional food substantially free of trans fat and reduced calorie content.

MAUGERI et al. (2005) discloses a functional food probiotic composition, food composition and production process of fermented soy-based functional food containing probiotic and prebiotic agents, described in BR 0.504.056-6 The present invention relates to food production processes functional and / or symbiotic, fermented or not; derivatives of water-soluble soybean extract containing probiotic agents (living microorganisms) and enriched or not with prebiotic agents, fresh, sweetened or seasoned, in order to obtain a functional and / or symbiotic food supplement.

Other documents cited:

EP 00103056.8 of FRIPPIAT (2001) discloses inulin products with improved nutritional properties.

- BR 0.401.407-3 de GUIMARÃES (2004) describes a dietary fiber module for human nutrition.

- BR 0.601.486-0 by MARTINI et al. (2006) shows a high protein content non-sugar-based fruit cereal bar product using inulin as a source of soluble fiber in place of sugars and fat and its process of obtaining.

DISCUSSION

Thus, due to the prior art considerations discussed above, it is an object of the present application to develop a white fiber bread food composition containing inulin and / or oligofructose fiber, wheat flour, sodium chloride, yeast, water, improver and sugar.

The product known as flour enhancer or reinforcer helps in texture, volume, making the dough more resistant. They include additives that act as oxidizing agents, bleaching agents and also as enzymes. Improvers enhance all aspects of bread and offer the strength and flexibility needed at all stages of the baking process: mixing, fermenting, baking and extending the shelf life.

Put all the dry ingredients in the mixer, then turn on at low speed for two minutes. Then add water gradually and let it beat for five minutes. Then take the dough to the cylinder for one minute. Then let stand covered with a plastic for twelve minutes. Then pass the shaper and put on the mats, let it rest. After one hour and forty minutes of growth, sprinkle the bread with water, cut with a knife and bake for about fifteen minutes. DESCRIPTION

The characterization of the invention proposed in this report is achieved by describing the quantities required for the composition in question, which are necessary for carrying out the present application, so that it can be fully reproduced by suitable technique, allowing full characterization of the functionality. of the claimed patent.

From the description of the mass quantities of the individual constituents that make up the product, the descriptive part of the report is based on clarifying aspects that may have been understood in order to clearly determine the protection requested.

These quantities may vary, provided that the initial requirement is not avoided.

In this case the product can be generated by different amounts in grams.

- wheat flour 900 to 1100 g;

- inulin fiber and / or oligofructose 17 to 180 g;

- sodium chloride 10 to 30 g;

- fresh yeast ...................... 50 to 90 g;

- Water................................................ .... 500 to 700 g *;

- additions................................................ 5 to 30 g;

- sugar ................................................ .5 to 15 g.

* Considering the water density as 998,2077 kg / m3 at 209C and a pressure atmosphere.

These percentages define a minimum and maximum range of products involved in the proposed food composition.

Preferably, a better percentage is proposed.

- wheat flour 1040,00 g;

- inulin fiber and / or oligofructose .............. 158.00 g;

- sodium chloride .............................. 20.00 g;

- fresh yeast ............ 70.00 g;

- Water................................................ .... 598.92 g;

- improver .......................................... 15,00 g;

- sugar ................................................ .10.00 g.

Claims (2)

1.- WHITE FIBER FRENCH BREAD FOOD COMPOSITION, comprising a mixture containing wheat flour, inulin fiber and / or oligofructose and other components, resulting in a high-fiber French bread characterized by having a bulk composition contained within of the following bands: - wheat flour 900 to 1100 g; - inulin fiber and / or oligofructose 17 to 180 g; - sodium chloride 10 to 30 g; - fresh yeast ...................... 50 to 90 g; - Water................................................ .... 500 to 700 g *; - additions................................................ 5 to 30 g; - sugar ................................................ .5 to 15 g. 2.- WHITE FIBER FRENCH BREAD FOOD COMPOSITION according to claim 1, wherein those masses in grams define a range of minimum and maximum products involved in the proposed food composition, characterized in that, preferably, a better proportion is achieved with the following masses: - wheat flour ............................ 1040,00 g ; - inulin fiber and / or oligofructose .............. 158.00 g; - sodium chloride .............................. 20.00 g; - fresh yeast ............ 70.00 g; - Water................................................ .... 598.92 g; - improver .......................................... 15,00 g; - sugar ................................................ .10.00 g.