The State Office for Inventions and Trademarks (OSIM) granted the “Dunărea de Jos” University from Galati an invention patent for a protein bread, with the taste and properties of meat. The project was put into practice by several teachers from the Faculty of Food Science and Engineering.
The authors of the invention are professors Floricel Cercel, Petru Alexe and Romulus Marian Burluc, who started from the premise that “normal bread is unbalanced in essential amino acids and added a protein concentrate of myofibrillar proteins from meat (pork, beef, bird or fish, the extract of myofibrillar proteins having neither taste nor characteristic smell)”, according to the information made public by the University “Dănărea de Jos” Galati.
The process of obtaining nutritionally balanced bread in proteins is a solution to bring the bread within the limits recommended by the World Health Organization, i.e. to have an optimal content of essential amino acids, it is stated in a post on the Facebook page of the Galaţi university.
“The bread obtained in this way could represent an option for the poor population, who consume a lot of bread. Implementation and distribution policies, with the protection of the poor, must come through some governmental or local programs. Nutritionally balanced bread will have to exist for all consumers, but low-income consumers must benefit from a subsidized price. Nutritionally balanced bread in proteins is like eating bread with steak, but the steak is not visible, but felt”, explained Prof. Dr. Eng. Petru Alexe.
The post Galaţi University Professors Innovate Meat-Flavored Bread appeared first on The Romania Journal.
