• State Office for Inventions and Trademarks, OSIM, a awarded to "Dănărea de Jos" University from Galati an invention patent for a special protein bread.
A group of researchers from the Faculty of Science and Food Engineering at "Dănărea de Jos" University in Galati have invented a protein bread with properties similar to meat.
Presentation material publicat on the university's official website, it states that the authors of the new invention are professors Floricel Cercel, Petru Alexe and Romulus Marian Burluc. They believe that the bread they invented could represent a solution for the poor population, which does not have access to adequate nutrition and is a big consumer of bread.
Prof. Dr. Eng. Petru Alexe states: "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. Bread nutritionally balanced in protein is like eating bread with steak, but the steak is not seen, but felt".
The communiqué of the University "Dănărea de Jos" in Galati emphasizes, moreover, that 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 in essential amino acids .
The teaching staff involved in this project started from the premise that ordinary bread does not have a balance of essential amino acids in its composition and added a concentrate of myofibrillar proteins from meat. Myofibrillar protein extract has no characteristic taste or smell and is obtained from pork, beef, poultry or fish.
Article written by Gabriela Dan, Editor of Arta Albă
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