DESC:
FIELD OF INVENTION
This invention relates to bread products fortified with high proteins and compositions thereof. More particularly, the present invention provides bread product which are highly nutritious, palatable and contain high protein, energy value. The present invention also relates to a process for manufacturing the fortified bread having high proteins, low sugar, reduced carbohydrates, low fats and no cholesterol.

BACKGROUND AND PRIORARTS OF THE INVENTION
At present, bread has become an important part of daily food of many families. As a traditional practice; it is made of a lone flour ingredient, which is from wheat. It is simple in its composition with limited nutritional value. With the improvement of understanding of nutrition science and its application at practice, it is the requirement to change the classical food supplement systems as well as traditional food habits in a direction of improvement. Also, the fast lifestyle of Today’s youth leads to slowly change in their food habits and the long time impact is suffering from malnutrition and to the decline in immune function. The existing food habits have shown to produce nutrient deficiencies as lack of vitamin A, vitamin B2 and calcium, in addition to zinc deficiency among children, lack of iron in women, the deficiency of vitamin C in the elderly. The lack of these vital nutrients leads to many degenerative disease. In order to maintain the healthy life as well as, to ensure the sustained growth and development and to continue with the stressful lifestyle that requires engagement in various activities, a properly designed unit food form composed by pulling various nutrients in a balanced quantity needed to maintain the normal physiological balance.
There is a need to change the current scenario in to positive healthy picture by changing existing food formulae which will not much alter existing food habits or taste but by applying modern food science and food technology, healthier products can be made available to a vast scattered health conscious people of the country. The innovations in existing food products is one of the stepping-stone for implementing huge change in food industry. Many people have simple eating habit that depletes the nutrient levels in the body whereas others follow incorrect cooking methods which makes the nutrients vanishing from the vegetables. Such food habits slowly result in severe loss of health.
CN 1304698 A discloses a Multi-nutrient steamed bread and its preparing method; and it relates to A multi-nutrient steamed bread is prepared from yam, wheat flour, yeast, and optional millet flour, soybean powder, corn powder, pilose asiabell root powder, tuckahoe powder, haw particles and milk powder through parching yam, pulverizing, proportional mixing with others, adding yeast, mixing to form dough, shaping, fermenting and steaming. Its advantages include rich nutrients, and good taste.
Chinese patent application CN 104247733 A discloses nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread discloses a novel multigrain nutriment (bread), which offers extra nutrition, protein, fiber, minerals and vitamins and method of preparation thereof.
Above cited prior art having been disclosed bread composition and process thereof and there is a need of bread composition that will contain high amount of protein and energy with low carbohydrate, cholesterol free bread flour product.
One of the key consideration in developing high protein content in bread composition is proper texture, appearance, taste, stability. Storage stability is compromised if the protein content is increased to certain level, due to high protein, which serves as good growth medium for many different microorganisms.
As per the evidence from conventional available bread products and lab studies, commonly incorporated protein source in stable form of bread restricted only to whey and soy extracts. However, choosing whey protein as a protein component provides acceptable shelf life but makes the bread rubbery. Also, addition of only Soy protein extract makes the bread product too moist with slippery texture and uncomfortable taste.
Accordingly, the development of shelf stable and palatable, high protein fortified fermented bread formulation, which will overcome the problems associated with incorporated protein source was the major problem. Hence, the inventor of present invention developed a process and composition for fermented bread product containing a blend of proteins by selection of appropriate concentration and blend of pulses, cereals, vegetable and milk source and added to wheat flour along with other ingredients to bake the fermented bread product, which has proper texture, appearance and taste as well as shelf stability.
The present invented bread product has superior palatability and protein enriched to meet daily nutritional requirements. The high protein diet is known to promote satiety. Hence, indirectly reduce weight. Therefore, the said fortified Plant and dairy source protein containing bread product can be used in weight management as it reduces weight in humans.
The present invention also relates to a bread composition, which contains least amount of gluten or processing to make admixtures of frozen dough, which can be supplied as frozen for ready-to-bake recipe and even in a form of a sachet of excipients and the premix may be prepared separately and packed together wherein the user can mix, blend and bake to a fresh bread.
The discussion of documents, acts, materials, devices, articles and the like is included in this specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all of these matters formed part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed before the priority date of each claim of this application.

OBJECTIVES OF THE INVENTION:
• The primary objective of present invention is to provide a stable and palatable bread products fortified with high proteins.
• Yet another objective of present invention is to provide bread product which are highly nutritious, palatable and contain high protein, energy value.
• Another objective of present invention is to provide simple, economic and low cost process for the preparation of bread flour product.
• One more objective of present invention is to provide bread composition fortified with essential protein content and also free from Bromates and/or other harmful ingredients.
• One more objective of the present invention is to provide a shelf stable protein fortified bread product which providing a sufficient amount of nutrients to meet basic nutritional requirements as per The Recommended Dietary Allowance (RDA).

SUMMARY OF THE INVENTION:
The present invention relates to a bread product fortified with high proteins and compositions thereof. More particularly, the present invention provides a shelf-stable and cholesterol free nutritional baked product which is highly nutritious, palatable and contain high protein, energy value and meets basic nutritional requirements as per The Recommended Dietary Allowance (RDA).
The present invention also provides a process for manufacturing the said a shelf-stable and cholesterol free nutritional baked product which are highly nutritious, palatable and contain high protein, low sugar, reduced carbohydrates, low fats and no cholesterol.
Accordingly, the present invention provides bread product composition comprising of 1) Wheat Flour (40-60%) 2) Protein Blend (5-25%), 3) Sugar not more than 2%, 4) Salt (0.5 to 2% ), 5) Water (25-45%), 6) Yeast (1-2%), 7) Vegetable fat (1-3%), 8) Vinegar (2-5%), 9) Calcium Propionate (0.1-0.5%) 10) fungal alpha-amylase (0.0005-0.0015%) and the said protein blend the said Protein Blend comprising of 1) Soy isolate (1-5 %), 2) Whey protein concentrate (1-15%), 3) Milk powder (1-10%) 4) Gluten (1-15%) 5) Pea isolate (1-15%) and Rice isolate (1-15%).
Accordingly, the present invention relates to a shelf-stable, cholesterol free, protein fortified fermented bread composition with protein content sufficient to provide from 15 to 20% weight of said baked product and said bread composition comprising of;
-a wheat flour in an amount from 40 to 60 % by weight,
-a sugar in an amount from 1 to 2 % by weight,
-a protein mixture in an amount from 5 to 25% by weight,
-a lipid source in an amount from 1 to 3 % by weight,
-a fermentation organism in an amount from 1 to 2% by weight,
-an enzymatic agent in an amount from 0.0005 to 0.0015% by weight,
characterized in that, the density of bread is between 0.2 to 0.4 g/cc and fermented bread is stable at least for five days at 25ºC temperature with water activity between 0.8 to 1.
The present invention also provides a process for preparation of bread product fortified with vegetable proteins and comprising steps of all dry ingredients is mixed followed by addition of water then added vinegar and mixing is done. Vegetable fat is added in to above said mixture and kneading is done to form dough then prepared shape of loaf in the tins and it is fermented at about 35ºC at humidity of about 75% RH for 10 to 20 minutes. Again fermentation is done at about 35ºC at humidity of about 70 to 90% RH for 45 to 100 minutes followed by steam injection. Finally it is baked at temperature ranging from 190 to 210ºC for 25 to 30 minutes. It is sliced and ready for packing and marketing.

DETAILED DESCRIPTION OF THE INVENTION
The making and use of various embodiments of the present invention are discussed in detail below and it should be appreciated that the present invention provides many applicable inventive concepts that can be embodied in a wide variety of specific contexts. The specific embodiments discussed herein are merely illustrative of specific ways to make and use the invention and do not delimit the scope of the invention.
In some embodiments, the term “bread” as used herein refers to flour based leavened products and included “baked bread” “bread dough” or “dough”, unless indicated otherwise.
The term "fermenting organism" refers to any organism, including bacterial and fungal organisms, such as yeast and filamentous fungi, suitable for producing fermentation products.
The present invention relates to a shelf-stable and cholesterol free nutritional product fortified with high proteins and compositions thereof. More particularly, the present invention provides a shelf-stable and cholesterol free nutritional baked product, which is highly nutritious, palatable and contain high protein, energy value. The present invention also relates to a process for manufacturing the fortified bread having high proteins, low sugar, reduced carbohydrates, low fats and no cholesterol.
Hence, the invention allows a synergistic combination of protein flour with wheat flour, to be fermented in such a way that its quality is comparable to white bread. In particular, this “quality” relates to the taste and texture of prepared bread.
Main embodiment of the invention is to provide bread composition comprising of 1) Wheat Flour (40-60%) 2) Protein Blend (5-25%), 3) Sugar (0.1-2%), 4) Salt (2%), 5) Water (25-45%), 6) Yeast with 150IU to 1000IU (1-2%), 7) Vegetable fat (1-3%), 8) Vinegar (2-5%), 9) Calcium Propionate (0.1-0.5%) 10) Fungal alpha-amylase (0.0005-0.0015%) and the said protein blend comprising of 1) Soy isolate (1-5 %), 2) Whey protein concentrate (1-15%), 3) Milk powder (1-10%) 4) Gluten (1-15%) 5) Pea isolate (1-15%) and Rice isolate (1-15%). The weight of ingredients in percentage is with respective to total weight of final composition. Accordingly, the present invention provides fortified bread having high proteins, low sugar, reduced carbohydrates, low fats and no cholesterol.
More preferably, the present invention provides a shelf-stable, cholesterol free, protein fortified fermented bread composition with protein content sufficient to provide from 15 to 20% weight of said baked product and said bread composition comprising of;
-a wheat flour in an amount from 40 to 60 % by weight,
-a sugar in an amount from 1 to 2 % by weight,
-a protein mixture in an amount from 5 to 25% by weight,
-a lipid source in an amount from 1 to 3 % by weight,
-a fermentation organism in an amount from 1 to 2% by weight,
-an enzymatic agent in an amount from 0.0005 to 0.0015% by weight, characterized in that, the density of bread is between 0.2 to 0.4 g/cc and fermented bread is stable at least for five days at 25ºC temperature with water activity between 0.8 to 1.

Accordingly, the invention provides a bread product made with fortified vegetable proteins selected from soy protein, pea protein, rice protein and the dairy whey protein.
Another embodiment of present invention is to provide process for preparation of fortified bread having nutritional benefits like High protein, Low sugar, Reduced Carbohydrates, Low Fat, No Trans Fat and No cholesterol.
In accordance to one of the embodiment, the present invention provides a shelf-stable and cholesterol free, nutritional baked composition fortified with protein comprising of; a wheat flour, yeast, sugar, fungal alpha-amylase, lipid and a protein blend in an amount sufficient to provide high protein content; wherein the said bread is characterized in that, the amount of total protein is within 10% to 20% w/w, more preferably 15 to 20% w/w. The percentage of sugar is within 1 to 3% w/w and carbohydrates within 40% to 45% w/w.
Wherein the composition comprising of wheat flour from 40 to 60% w/w; Yeast from 1 to 2% w/w; Sugar from 0.1 to 2% w/w; fungal alpha-amylase from 0.0005 to 0.0015%; lipid from 1 to 3% w/w; a protein blend from 5 to 25% w/w; additives from 0.1 to 2%w/w.
The said protein blend is selected from group of soy isolate, whey protein concentrate, milk powder, gluten, pea isolate and rice isolate in an amount sufficient to provide a protein between 15 to 20%, more specifically 19% and each protein source is in a weight proportion ranging from 1 - 15% w/w of total weight of protein blend.
The shelf-stable and trans-fat and cholesterol free nutritional baked composition as disclosed in present invention, wherein the lipid is selected from vegetable fat, preferably Palm oil, Palm Kernel oil, Sunflower oil, Coconut oil, Milk-fat or butter, Olive oil, Bran oil, Sesame oil, Margarine, Vanaspati ghee.
In accordance to one more embodiments, the additives are selected but not limiting to Calcium Propionate, Antioxidants, Vinegar, Salt, preservative, emulsifier, an antioxidant, flour treatment agent, Mono-Diglycerides of fatty acids, Lactic acid, Acetic acid, Citric acid and mixture thereof. Further, it also comprises of additives selected from diacetyl tartaric acid ester of mono- and diglycerides, Sodium stearoyl lactate, Ascorbic acid.
According to second embodiment, a process for preparation of bread product fortified with vegetable proteins and comprising of following steps:
a) Mixing of all dry ingredients, followed by addition of water
b) Addition of Vinegar in to step (a) and mixing,
c) Addition of vegetable fat in to step (b) and kneading,
d) Preliminary proofing: in this step (c) dough is fermented at temperature between 35-40°C at humidity of about 75-100% RH for 10 to 20 minutes,
e) Final proofing: Step d) dough is further fermented at temperature 35°C at humidity of about 70 to 90% RH for 45 to 100 minutes,
f) Steam injection for crust softness,
g) Baking at temperature ranging from 190 to 210°C for 25 to 30 minutes.
More specifically, a process for preparation of bread product fortified with vegetable proteins and comprising of following steps
a) Mixing of all dry ingredients, followed by addition of water
b) Addition of Vinegar and mixing,
c) Addition of vegetable fat and kneading,
d) 1st fermentation stage at about 35°C at humidity of about 75%RH for 10 to 20 minutes, it settles the components, activates yeast and assists to develop taste. Water used is of specific temperature i.e. 2-4°C and not any variation is acceptable. Water at 3-8°C will activate the yeast. Regular bakeries skips proofing, hence taste is not well developed.
e) 2nd fermentation stage at about 35°C at humidity of about 70 to 90% RH for 45 to 100 minutes, before baking is a process of steam injection. It helps for crust softness.
f) Baking at temperature ranging from 190 to 210°C for 25 to 30 minutes.
Preferred products exhibit several nutritional and functional benefits. The bread is a good source of nutrition due to their elevated protein content and because of a reduced total caloric contribution from carbohydrates. The various protein sources provide a good complement of amino acids. In addition to being an excellent source of fiber (attributable to the presence of resistant starch), the products exhibit a low glycemic index. As stated previously, the inventive formulation improves dough handling and machinability and improves product flavor.
Another embodiment of the product can be prepared in different forms like buns, loafs, bagel, toast and other bread forms not restriction it to shape and size and flavorant added etc.
The product can be frozen without fermentation and supplied as frozen dough.
The product can be packed as two premixes separately, wherein mixing of the flour with the emulsifiers into one and then develop the loaf and bake at home for fresh use.
The present invention is further described with the help of the following examples, which are given by way of illustration all the parts, percents and ratios are by weight unless otherwise indicated and therefore should not be construed to limit the scope of the invention in any manner.
EXAMPLES:
Example 1: Process for production of shelf-stable and cholesterol free nutritional bread:
Sr. No. Ingredient Quantity gm
1 Wheat Flour 100
2 Protein Blend*
30
3 Sugar (0.5-2)
4 Salt (0.5-2)
5 Yeast (2.0-4.0)
6 Butter (1.5-2.0)
7 Vinegar (1.5-4.0)
8 Water Qs
Table: 1
Sr. No. Protein Blends ingredients Quantity in gm
1 Soy isolate 0- 2.0
2 Whey protein Concentrate 10.0 - 14.0
3 Milk Powder 6.0 - 10.0
4 Gluten 8.0 - 12.0
5 Pea isolate 0 - 5.0
6 Rice isolate 0 – 5.0
- Total 30.0
Table: 2
The preparation of stable bread composition fortified with protein and processing steps involves adding all dry ingredients together of Table 1 and protein blend mentioned in Table 2 and then adding sufficient water. Slightly mix to prepare dough. Add the vinegar and mix. Add the vegetable fat when the dough is coming together and mix till dough is formed. Shape the dough and do bulk fermentation for 20 minutes. Shape the loaf in the tins and put it for final fermentation for 1 hour followed by steam injection for activation of yeast. Bake at 210°C for 15 to 30 minutes. Then it is sliced and the product is ready for packing. The final bread slice was chemically tested and results are illustrated in tables no. 3 given below. The final baked product can be presented as a loaf for ready to use or otherwise a loaf frozen without fermentation, which the consumers can bake and use for consumption.
ANALYTICAL METHODS FOR PROTEINS: The protein content of foods has been determined on the basis of total nitrogen content, while the Kjeldahl method has been almost universally applied to determine nitrogen content (AOAC, 2000). The average nitrogen (N) content of proteins was found to be about 16 percent, which was used herein for the calculation N × 6.25.
Sr. No. PARAMETER NAME RESULT UOM METHOD
1. Sugar 3.9 % DGHS Man -4
2. Moisture 34.8 % IS: 1483 - 1988
3. Carbohydrates 41.73 % AOAC 986.25
4. Protein (N × 6.25) 19.9 g/100g AOAC 2001.11
5. Ash 2.03 % DGHS 2005: Man 5
6. Energy 267.1 Kcal/100 g FAO Food And Nutrition Paper 77, 2003
7. Fat 1.70 % GAFTA 3.0
8. pH (10% solution) 5.94
--- ISO: 1842 - 1991 (E) By pH Meter
9. Cholesterol < 1.0 mg/100 g AOAC 994.10
Table: 3

Example 2: Stability Testing: The final product was tested for stability on shelf having temperature of 25°C:
A. microbiological evaluation: The results are depicted in table no. 4.
Tests Date of analysis: Duration of stability Specified Limits
Phase Units A
Real Time
1 Day B
Real Time
3 Day C
Real Time
4 Day D
Real Time
5 Day
Total viable count cfu/g 3.0 × 101 5.0 × 101 9.0 × 101 9.5 × 101 Not Specified
E coli org/g Absent Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent Absent
Staphylococcus aureus org/g Absent Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 <10 Max 100
Mold cfu/g <10 <10 <10 <10
pH - 5.94 5.92 5.88 5.65 Not Specified
Moisture g/100g 33.96 33.81 33.65 33.49 Not Specified
Rancidity meq/kg 3.87 5.22 7.87 8.49 <20
Appearance in terms of colour - 5 5 5 5 3 to 5
Odour - 5 5 5 5 3 to 5
Taste - 5 5 5 4 3 to 5
Texture - 4 4 3 3 3 to 5
Table:4
Table: 4 wherein ;- 1? Dislike Very Much; 2? Dislike Moderately; 3?Neither Like nor Dislike; 4?Like Moderately and 5?Like Very Much.

B. Chemical Evaluation: The results are depicted in table no. 5.
Sr. No. PARAMETER NAME RESULT UOM METHOD
1. Moisture 33.67 g/100g IS: 12711 – 1989
2. Total Ash 2.01 g/100g IS: 12711 – 1989
3. Protein (N × 6.25) 19.26 g/100g AOAC 2001.11
4. Fat 1.75 g/100g IS: 12711 – 1989
5. Carbohydrates 43.31 g/100g AOAC 986.25
6. Energy 266.03 kcal/ 100 g By Calculation - FAO food and Nutrition paper 77 -2003
7. Total Dietary Fibre 2.00 g/100g AOAC 985.29
8. Water Activity
Aw at 25 degree C 0.934 - MC/SOP/CHE/02
9. pH ( 10% Solution basis) 5.92 - ISO: 1842 - pH
Meter
10. Sodium (as Na) 49830 mg/ 100 g AOAC 985.35
11. Total Sugar 4.09 g/100g DGHS Manual: 4
Table: 5
C. Physical and Organoleptic properties: The results are depicted in table no. 6.
The sensory attribute of bread are related to mechanical properties and measure by Texture analyzer using model TA.XT. Plus.
Texture Analyzer setting and parameters:
Pre-test Speed: 1.00mm/sec
Test Speed: 1.00mm/sec
Post-test Speed: 5.00mm/sec
Distance: 10 mm
Trigger Type: Auto (Force)
Trigger Force: 5.0g
Probe: P/25; 25 mm DIA, Cylinder Aluminium
Sample: 2 slices each of 12.5mm selected from middle part of the loaf and repeated twice.

Sr. No. Test Sensory Meaning Texture meaning
1. Hardness Maximum force to compress a food under teeth Peak force of the compression cycle
2. Cohesiveness The strength of internal bonds to keep it firm Ratio of the work of compression for the second cycle divided by that of the first cycle.
3. Springiness The rate at which product returns to its uncompressed state after the deforming force is removed The height up to which the sample recovers between the end of the first compression cycle and the beginning of the second cycle
4. Chewiness The energy requires to chew a solid food to the point require to swallow it The product of hardness*Cohesiveness*Springiness
5. Density Higher volume is greater porosity and more chewiness Weight by volume
6. Resilience The ability to recover from compression. Ratio of the upstroke energy of the first compression by the down stroke energy of the first compression.
7. Gumminess Depends on tenacity and extensibility of the dough and flour protein content. The increase in gumminess during shelf life shows slow swelling or increasing stickiness of the loaf
Table: 6

Sr. No. Test Parameter Day 1 Results Day 5 Results
1. Hardness 513.9 756.8
2. Cohesiveness 0.5 0.7
3. Springiness 0.82 0.78
4. Chewiness 254.5 340.4
5. Resilience 0.24 0.20
6. Gumminess 303.4 435.6
7. Density 0.236 g/cc 0.252 g/cc
8. Specific Volume 4.24 cc/g 3.94 cc/g
Table: 7
In the present invention, the properties of bread are defined with respect to fermented baked bread. In this context, the composition related to quantity of protein flour in a wheat flour, to process the fermentation and baking in such a way that it becomes a fortified, high protein content, shelf-stable as well as having desired functional characteristic after baking.
Fermented bread fortified with high protein in this context is usually with protein content sufficient to provide from 15 to 20% weight of said baked product and density between 0.2 to 0.4 g/cc and the fermented bread is stable at least for five days at 25ºC temperature with water activity between 0.8 to 1.
Usually, the baked bread having greater porosity and more chewiness is having density below 0.5.
The amount of gluten is also important in bread composition, as gluten free bread is around 10 times harder, with less cohesiveness, least chewable and bad springiness, than gluten containing bread. Even multi-grain bread is slightly harder than white wheat bread. It is of course also possible to add the protein flour in composition of white weight flour for producing protein fortified bread composition. But the said mere admixture of flour and fermentation produces hard bread with very high density (Density about 0.8).
Hence, the invention allows a synergistic combination of protein flour with wheat flour, to be fermented in such as way that its quality is comparable to white bread. In particular, this “quality” relates to the taste and texture of prepared bread.
Hence, the present invention is about selection protein source and proper ratio of each protein source to fortify the bread composition before fermentation and process the dough from blending, fermentation till baking, so that the final product is shelf stable, palatable and having good sensory parameters to meet the requirement of consumers.
It was observed that exclusion of either of the components was making the product to loose its proper texture, appearance, procedure as well as taste.
For example, the common protein sources used generally are “whey" and "soy extracts”. However, selecting whey protein as add-on made the product rubbery while excluding the whey protein made the product too much dry. The similar was case for “Soy”, adding it made the product too moist with the slippery texture and unappealing taste.
Foregoing examples demonstrate the concept of nutritional self-stable bread by substituting conventional refined flour with healthy flour in combination with high protein food products. This substitution generally results in the production of foods that have acceptable organoleptic qualities that are much the same, if not identical, to the food products of the prior art.
The invention is based also on the realization that, in contrary to the available bread composition in prior art and method of producing the same, the production of shelf stable bread having high nutritional value according to the invention by the method according to the invention while maintaining/improving quality and organoleptic properties is more economical due to its process of manufacturing, a blend of proteins from pulses, cereals, vegetable and milk source acceptable by Indian populations and wheat flour along with other ingredients, which are usually added in bread. The present formula is stable with prolonged shelf life (around 5 days), appealing in feel and taste and protein enriched to meet daily requirements and giving food consumption satisfaction. That provided the resulting bread is with high protein, low sugar, reduced Carbohydrates, low Fat, No Trans Fat and No cholesterol as compared to available bread products or pre-fermentation dough.
The methods and products according to the invention for producing protein rich bread composition will be without limiting only to buns, loafs and examples provided in present invention.
On an additional note, the product can be frozen without fermentation and supplied as frozen dough. The product can be packed as two premixes separately, wherein mixing of the flour with the emulsifiers into one and then develop the loaf and bake at home for fresh use. Also, the product can be made available as frozen dough or a shelf-pack containing premix packs which on mixing and processing as instructed on packs can be baked and used on occasion.
Those skilled in the art will appreciate that the foregoing embodiments teach by way of example by way of non-limiting illustration to illustrate preferred practices of the instrumentalities described herein. The various embodiments may be subjected to insubstantial changes without departing from the scope and spirit of the invention. Accordingly, the inventors hereby state their intention to rely upon the Doctrine of Equivalents in protecting their full rights in the invention.
Dated this 03rd day of August 2018
,CLAIMS:CLAIMS
We claim;
1. A shelf-stable, cholesterol free, protein fortified fermented bread composition with protein content sufficient to provide from 15 to 20% weight of said baked product and said bread composition comprising of;
-a wheat flour in an amount from 40 to 60% by weight,
-a sugar in an amount from 1 to 2% by weight,
-a protein mixture in an amount from 5 to 25% by weight,
-a lipid source in an amount from 1 to 3% by weight,
-a fermentation organism in an amount from 1 to 2% by weight,
-an enzymatic agent in an amount from 0.0005 to 0.0015% by weight,
characterized in that, the density of bread is between 0.2 to 0.4 g/cc and fermented bread is stable at least for five days at 25ºC temperature with water activity between 0.8 to 1.
2. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 1, wherein the said protein mixture is blend from protein sources selected from group of soy isolate, whey protein concentrate, milk powder, gluten, pea isolate and rice isolate in an amount sufficient to provide a protein content between 15 to 25%.
3. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 2, wherein each protein source is in a weight proportion ranging from 1 - 15% w/w of total weight of protein blend.
4. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 1, wherein the lipid is selected from vegetable fat, preferably Palm oil, Palm Kernel oil, Sunflower oil, Coconut oil, Milk-fat or butter, Olive oil, Bran oil, Sesame oil, Margarine, Vanaspati ghee.
5. The shelf-stable and cholesterol free, nutritional baked composition as claimed in claim 1, wherein the additives are selected from Calcium Propionate, vinegar, salt, Antioxidants, preservative, emulsifier, an antioxidant, flour treatment agent, Mono-Diglycerides of fatty acids, Lactic acid, Acetic acid, Citric acid and mixture thereof.
6. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 1, wherein the composition further comprises of additives selected from diacetyl tartaric acid ester of mono- and diglycerides, Sodium stearoyl lactate, Ascorbic acid.
7. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 1, wherein fermentation organism is yeast with 150IU to 1000IU.
8. The shelf-stable, cholesterol free, protein fortified fermented bread composition as claimed in claim 1, wherein enzymatic agent is fungal alpha-amylase.
9. A process for preparation of shelf-stable and cholesterol free nutritional baked composition as claimed in claim 1 to 8 comprises steps of;
a) Mixing of all dry ingredients with addition of water,
b) Addition of Vinegar in to step (a) and mixing,
c) Addition of vegetable fat in to step (b) and kneading,
d) Preliminary proofing: in this step (c) dough is fermented at temperature between 35-40°C at humidity of about 75-100% RH for 10 to 20 minutes,
e) Final proofing: Step d) dough is further fermented at temperature 35°C at humidity of about 70 to 90% RH for 45 to 100 minutes,
f) Steam injection for crust softeness,
g) Baking at temperature ranging from 190 to 210°C for 25 to 30 minutes.
Dated this 03rd day of August 2018