1. A sustainable noodle formulation comprising wheat flour and bread waste flour as primary ingredients, along with edible oil and salt, wherein the total composition is standardized to 100 g to obtain a nutritionally enhanced and shelf-stable noodle product.

2. The formulation as claimed above, wherein the bread waste flour is incorporated in the range of 10% to 60% by weight of the total flour content to improve fiber content and promote bakery waste utilization while maintaining desirable sensory and cooking characteristics.

Description:FIELD OF INVENTION:
The present invention falls generally within the field of food science and food processing technology, and more particularly in the field of the value-added cereal-based food product and its method of preparation, wherein bread wastes are utilized as raw materials.

BACKGROUND OF STUDY:
Bread is a widely consumed bakery product, resulting in substantial amounts of bread waste during production and distribution, despite its good nutritional value. Improper disposal of this waste leads to economic loss and environmental concerns. Noodles are a commonly consumed cereal-based food across all age groups but are conventionally produced using refined wheat flour, offering limited nutritional benefits and no solution to food waste utilization. Although some food by-products have been explored for value addition, the effective use of bread waste in noodle production is limited due to challenges related to quality, safety, and acceptability. Hence, there is a need for developing a value-added noodle product that utilizes bread waste while maintaining product safety and consumer acceptability.

OBJECTIVE OF THE STUDY:
• To provide a novel noodle product utilizing bread waste as a value-added food ingredient.

• To develop a method for processing and incorporating bread waste into noodle formulation.

• To reduce food wastage by converting bread waste into a safe and commercially viable cereal-based product.

• To ensure the developed noodle product is nutritionally acceptable, cost-effective, and safe for consumption by all age groups.

SUMMARY OF THE STUDY:
The present invention provides a value-added noodle product prepared by utilizing bread waste as a functional food ingredient. The invention involves processing bread waste into a food-grade form and incorporating it with wheat flour, salt, oil, and water to produce noodles with acceptable texture, taste, and cooking quality. The method ensures effective utilization of bread waste while maintaining product safety and quality. The developed noodle product offers improved nutritional value compared to conventional noodles and supports sustainable food processing by reducing food wastage. The invention is cost-effective, environmentally beneficial, and suitable for consumption by people of all age groups

DISCLOSURE OF THE STUDY:
The present invention generally relates to a method for making a noodle product incorporating a value-added ingredient from bread waste. The bread waste used is unsold or leftover bread that is free from any kind of spoilage and contaminants. The bread waste is dried under controlled conditions and converted into bread waste flour by grinding and sieving to obtain a uniform particle size. The bread waste flour is blended with wheat flour in predetermined proportions along with salt, edible oil, and water. The ingredients are mixed to form a homogeneous dough with suitable consistency. The dough is kneaded to ensure proper gluten development and rested for a specific duration. The rested dough is sheeted and cut into noodle strands using conventional equipment. The formed noodle strands are dried under controlled temperature and humidity conditions. Drying reduces moisture content and improves shelf stability. The dried noodles are packed using food-grade packaging materials. The developed noodle product exhibits acceptable physicochemical, nutritional, and sensory characteristics. The method enables effective utilization of bread waste. The invention reduces food wastage and supports sustainable food processing. The noodle product is safe for consumption by people of all age groups and suitable for household and commercial applications.
, Claims:1. A sustainable noodle formulation comprising wheat flour and bread waste flour as primary ingredients, along with edible oil and salt, wherein the total composition is standardized to 100 g to obtain a nutritionally enhanced and shelf-stable noodle product.
2. The formulation as claimed above, wherein the bread waste flour is incorporated in the range of 10% to 60% by weight of the total flour content to improve fiber content and promote bakery waste utilization while maintaining desirable sensory and cooking characteristics.