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1. The Invention |
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Title: New generation of biopreparations to food and feed industry The problem the inventor(s) wanted to
solve: To develop a method of
producing fat – free instant noodles based only on wheat flour, with
high quality and good price for retail market Description: Yeast-bacterial preparations designed for baking industry
contain selected multicomponential starting cultures of collected strains of
yeast and lactic acid bacteria and are designed for the production of wheat-
rye and rye baking products. The technology of obtaining bread with the use
of rye flour, requires acidation of the dough. The so-called ready-to-use
baking acids are used for this purpose, the best results however are obtained
in terms of dough fermentation with participation of properly selected lactic
acid bacteria. Presentation:
Poster Fields of application: In food industry – new generation products
(convenient and healthy), as food ingredient in many kinds of dishes; in
housekeeping, gastronomy, tourism, catering and as pet food. Advantages: Both, technology
and product, are energy economical, and environment friendly. Fat-free
instant noodles are easy digestible, cholesterol-free products, with high
level of complex carbohydrates, without food additives. They have long shelf-life. The preparation for
eating is very quick and easy – pour boiling
water, soup or milk and leave. The noodles are unique by their possibility of cold rehydratation. Stage of
development: prototype, Documentation
available: Yes – |
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2. The inventor (or inventors): |
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Name(s): R.
GRZYBOWSKI, K. STECKA, K. ZIELINSKA, K. PIASECKA, A. MIECZNIKOWSKI, A.
SUTERSKA Photo. None Owner of the
invention? Institute of Agricultural and Food
Biotechnology |
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3. Protection |
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Patent Status: |
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4.
Business intention |
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Cooperation, Selling the new product |
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5.
Contact: |
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Institute of Agricultural and Food
Biotechnology Address: 02-532
Warszawa, Poland, Rakowiecka 36 Tel. +48 22 6063758 e-mail suterska@ibprs.pl |