| Title of Invention | PROTEIN BROWN BREAD AND ITS PROCESS FOR PREPARATION |
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| Abstract | The invention is named as Appa Protein Brown Bread because it is rich source of low cost Protein & Fiber. The key ingredients used in the product are Whole Wheat Flour and Milk. The functional ingredients used are Green gram flour, Bengal gram flour, Honey. Butter is used as shortening agent in the product. Addition of functional ingredients and baking method made product more Nutritious, tasty and good source of protein & Fiber so it helps in fulfilling daily requirements for protein & prevents constipation. The product can be consumed by people belong to all age groups. This bread can be consumed with milk or as such along with jam, butter etc. The bread is also suitable for making sandwich burger and toast. Appa Protein Brown Bread is available in two different packages, Regular pack (350 gm) & Family pack (500 gm). This has been made according to the customer"s needs & wants. The shelf life of the Bread is three to four days at room temperature. The keeping quality of the Bread can be extended by preservation methods. |
| Full Text | SPECIFICATIONS REGARDING APPA PROTEIN BROWN BREAD Title: Appa Protein Brown Bread This invention related to the enrichment of protein in the bread - New food product development. Background: Protein deficiency in the diet. Brief Description: In the balanced diet protein also an important component. For vegetarians the main source of protein pulses & nuts. Pulse protein is not utilised if it is properly processed. Protein deficiency is generally common in children's. Bread is most commonly used food product in every house which gives only carbohydrates & energy .The main concept of invention is to fulfil the requirements for protein. Objectives: • To promote health. • To fulfil the protein requirements. Detailed Description: Ingredients: • Whole wheat flour • Green gram flour • Bengal gram flour • Milk • Honey • Butter The product is prepared by the method of baking. Baking will help in enriching nutrients in product, it enhance the flavour & taste of the product. Addition of honey makes a product more tender & nutritious. Nutritive value *These values are based on dry bases. Baking temperature: Oven in heated to 180 C then it is reduced to 44 C & bread is baked for about 28minutes. Cost: 20 Rupees for 450gm Feeding trial: • Appa Protein Brown Bread was sent to leading Physicians & Nutritionists of Gulbarga city, the feedback was satisfactory & they are recommending it to their clients. • It was also sent to four hostels. The acceptance of the product was satisfactory & students are consuming bread daily. • It is suppled daily to the 56 retail stores of the Gulbarga city. CLAIMS I claim 1. Invention is novel concept & it is the first bread which has ample amount of protein & fiber in it. 2. Addition of Green gram flour & Bengal gram flour will enhance the taste and gives characteristic flavour to the product apart from giving protein. 3. Feeding trial of the product was successful & satisfactory. It is accepted by all the experts & students. The product in available in various retail stores & it is reaching to the community 4. Claim 1-3 are the features of the product. The product is more reliable & having good quality protein. |
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| Patent Number | 272074 | ||||||||
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| Indian Patent Application Number | 931/CHE/2011 | ||||||||
| PG Journal Number | 12/2016 | ||||||||
| Publication Date | 18-Mar-2016 | ||||||||
| Grant Date | 16-Mar-2016 | ||||||||
| Date of Filing | 25-Mar-2011 | ||||||||
| Name of Patentee | DR. APPA SHARANBASWAPPA | ||||||||
| Applicant Address | DEPARTMENT OF MASTER OF TOURISM ADMINISTRATION, S.B. COLLEGE OF ARTS, GULBARGA - 585 102 | ||||||||
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| PCT International Classification Number | A21D 13/02 | ||||||||
| PCT International Application Number | N/A | ||||||||
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