COMPOSITION OF SOYA PANDESAL (BREAD ENRICHED BY SOYBEAN

FLOUR)

Technical Field of the Utility Model

5 This utility model relates generally to food processing, specifically the

standardized composition of Soya Pandesal (bread enriched by soybean flour).

Background of the Utility Model

Pandesal means "salt bread" or pan de sal in Spanish, is a bread roll

10 made of flour, eggs, yeast, sugar, and salt. It has become a common food item

in the Philippines.

Pandesal was invented in 16th Century Spanish-Era Philippines. It is

Portuguese in origin. Pandesal is made of flour, yeast, sugar and salt. Usually,

it is soft, airy, and chewy and has a slightly crunchy crust outside. It is commonly

15 referred to as “poor man’s bread” because Pandesal becomes the cheaper

alternative for rice during the war era. In the present day, you can find variety

of pandesal such as raisin pandesal, whole wheat pandesal, cheese pandesal,

and vegetable pandesal.

It is accessible at almost any bakery in the Philippines. Filipinos eat it in

20 different ways but is most commonly consumed by dipping in hot coffee. It can

also be integrated into many recipes, most common of which includes Pandesal

pizza and the Filipino version of peanut butter and jelly. It is usually

complemented with strawberry jam, peanut butter, margarine or butter

sprinkled with sugar, condensed milk, melted chocolate or even ice cream. It

25 usually served hot. Even cold, pandesal is considered a favorite snack.

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 The pandesal has become a staple breakfast in Philippine culture since

the Hispanic era and is still considered the bread of the masses, or as the locals

put it, the "bread ng masa". Pandesal is a popular yeast-raised bread in the

Philippines. Individual loaves are shaped by rolling the dough into long logs

5 (bastón) which are rolled in fine bread crumbs. These are then portioned,

allowed to rise, and baked.

Its taste and texture closely resemble those of the Puerto Rican bread

pan de agua and Mexican bolillos. Contrary to its name, pandesal tastes slightly

sweet rather than salty.

10 The prior art is the utility model relates to a composition and a process

for making bread (pandesal) enriched with vegetable to enhance food nutrient

value, color and appearance and without utilization of artificial food colorings

and preservatives.

The prior art also relates to composition for making bread enriched with

15 at least one vegetable. Our very own formulations composed of the following:

INGREDIENTS PERCENTAGE (by weight)

Flour 60.60%

Vegetable puree 18.07%

Sugar 9.0%

20 Yeast 0.9%

Salt 0.9%

Margarine 1.20%

Shortening 6.06%

Skim milk 3.03%

25 Bread improver 0.24%

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 The prior art also relates to the process of making vegetable enriched

bread comprising the preparation of at least one selected vegetable into

vegetable fresh puree; sifting the flour and adding the other dry ingredients such

as milk bread improver including the yeast with it, mixing the vegetable puree,

5 sugar and salt well, then pouring into a mixer, adding the flour mixture and

mixing it for about 3 minutes, adding the shortening and margarine and mixing

until the dough becomes very smooth and not easily cut when stretched, its

doneness of the bread dough can be tested by getting a sample and stretching

it, transferring the dough into a greased board or table, cutting the bread dough

10 into equal parts, then rolling each part until a long and uniform round dough is

formed, cutting the long dough into desired size but usually 1 inch thick and

rolling into a bread crumbs until coated, arranging the bread crumbs coated

dough into a baking sheet and letting it proof or rise for a few minutes depending

on the temperature. Proofing may take longer when the temperature is cold and

15 shorter when the temperature is warmer, baking for at least 180-2000C for 8-

15 minutes, taking out from oven when done, cooling in a tray racks, then

packing and sealing.

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 DETAILED DESCRIPTION OF THE UTILITY MODEL

The following discussion relates the exact composition and detailed

process of Soya Pandesal (bread enriched by Soybean flour):

Mis-en-Place. Prepare all ingredients Soya Pandesal including 1

5 kilogram Bread Flour, 125 grams soya flour, 200 grams white sugar, 150 grams

skim milk, 100 grams margarine, 90 grams shortening, 10 grams salt, 15 grams

instant yeast, 3 cups warm water and materials such mixing bowls, wooden

ladle, measuring cups and spoons, blender and baking pan.

Sifting. Sift all dry ingredients to remove impurities that are present in

10 the ingredients.

Mixing. Mix all dry ingredients including 1 kilogram Bread Flour, 1 cup

soya flour, 200 grams white sugar, 150 grams skim milk except the 15 grams

yeast. Add the 100 grams margarine and 90 grams shortening and mash it until

mixed well with the dry ingredients.

15 Kneading. Put the yeast in a cup of lukewarm water until it bubbles. Add

the yeast mixture and 2 cups more water in the dry ingredients and knead the

dough until soft in texture.

Rising. Cover the kneaded dough with a clean cloth and let it rise.

Slicing and Molding. Punched the arise dough and knead a little. Cut

20 into 25 g and shape into pandesal and roll into the soya flour which will serve

as bread crumbs.

Proofing. Let it proof or rise again in a baking sheet. The colder the

room temperature the longer proofing time but the higher the room temperature,

the shorter the proofing time.

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 Baking. Pre-heat the oven to 300°F and bake for 15 to 20 minutes until

done.

Packaging. Using the clear stand out pouch packaging material with a

measurement of 28 centimeters by 21 centimeters and sealed using a

5 horizontal band sealer. The packaging can contain 10 pieces of Soya Pandesal

(bread enriched by Soybean flour).

Labeling. The stand out pouch is labeled with the registered brand

name.

The food composition ingredients is computed further according to its

10 percentage by weight which sets the following percentage: 59.17 % of the bread

composition is from Bread Flour, 125 grams Soya flour is equivalent to 7.40 %,

200 grams white sugar is 11.83 %, 150 grams skim milk is 8.88 % of the food

composition, 100 grams margarine is equals to 5.91 %, 90 grams shortening is

5.32 %, 10 grams salt is equals to 0.60 % and 15 grams instant yeast is 0.89

15 % of the food composition respectively. It is a baked food products usually for

breakfast and snacks.

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 CLAIMS:

1. A composition of Soya Pandesal (bread enriched by Soybean flour),

composed of;

• 1 kilogram Bread flour

5 • 125 grams Soya flour

• 200 grams White sugar

• 150 grams Skim milk

• 100 grams Margarine

• 90 grams Shortening

10 • 10 grams Salt

• 15 grams Instant yeast

2. The food composition of claim 1, wherein the composition further comprises

of the following percentage by weight:

• Bread Flour 59.17 %

15 • Soya flour 7.40 %

• White sugar 11.83 %

• Skim milk 8.88 %

• Margarine 5.91 %

• Shortening 5.32 %

20 • Salt 0.60 %

• Instant yeast 0.89 %

3. The food composition of claim 1, wherein the composition is a baked food

product.

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 COMPOSITION OF SOYA PANDESAL (BREAD ENRICHED BY SOYBEAN
FLOUR)

5 Abstract

The composition of making Soya Pandesal (bread enriched by Soybean

Flour) composed of 1 kilogram Bread Flour (59.17 %), 125 grams Soya flour

(7.40 %), 200 grams white sugar (11.83 %), 150 grams skim milk (8.88 %), 100

grams margarine (5.91 %), 90 grams shortening (5.32 %), 10 grams salt (0.60

10 %) and 15 grams instant yeast (0.89 %).