GRAPE-POLYPHENOL-ENRICHED BAKERY PRODUCT AND METHOD OF MANUFACTURE

• Main Authors: GUADARRAMA RODRIGUEZ, ALBERTO, GARCINUNO PRADOS, ANA MARIA, VILLANUEVA SANCHEZ, SONIA, MORO GONZALEZ, L. CARLOS, LABARGA VACA, JAVIER
• Format: Patent
• Language: English; French; Spanish
• Published: 21.04.2011
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The grape-polyphenol-enriched bakery product is preferably a wrapped, long-life tin loaf produced by means of a controlled production process and to which is added an extract rich in red- and black-grape polyphenol compounds with a high anti-oxidant capacity, said extract being obtained from the skins and/or seeds of red and black grapes. The amount of polyphenols added to the bread is such that 100 g of bread would have the equivalent polyphenol content of two glasses of red wine. El producto de panificación enriquecido en polifenoles de uva es preferiblemente un pan de tipo "pan de molde", envasado y de larga duración, que ha sido desarrollado con un controlado proceso productivo en el que se adiciona un extracto rico en compuestos polifenólicos de uva tinta con elevada capacidad antioxidante, obtenido de los hollejos y/o semillas de uvas tintas. La cantidad de polifenoles adicionada al pan es tal que 100 g de pan equivaldrían al contenido polifenólico de dos copas de vino tinto. La présente invention concerne un produit de panification enrichi en polyphénols de raisin, de préférence un pain de type "pain de mie" longue conservation, emballé, produit selon un procédé de production contrôlé au cours duquel on ajoute un extrait riche en composés polyphénoliques de raisin rouge à fort pouvoir antioxydant, obtenu à partir des peaux et/ou des pépins de raisins rouges. La quantité de polyphénols ajoutés au pain est telle que 100g de pain équivalent au contenu polyphénolique de deux verres de vin rouge.