Objectives

The specific objectives and the related work packages of the HealthBread Project:

1. (WP 1: DRY PROCESSING):Developed dry processing (milling) technologies for production of wheat fractions which were used in subsequent WP’s and for the development of healthier breads which met HealthBread technological and nutritional criteria.
2. (WP 2: WET PROCESSING):Improved the bio-accessibility of bioactive compounds in wheat fractions by wet processing (fermentation) technology but without compromising technological functionality of these fractions in bread making.
3. (WP 3: NUTRITIONAL QUALITY):Developed healthier bread products - with respect to nutritional quality targets for both white bread and wholegrain bread: and their communication to consumers taking into account European and national regulations and practices.
4. (WP 4: PRODUCT QUALITY): Evaluated the effects of bioactive-rich wheat fractions on the bread making process and bread organoleptic quality and optimized the key parameters: bread volume, crumb softness, colour and flavour.
5. (WP 5: PRODUCT DEVELOPMENT):Developed baked goods (mainly bready) with optimized nutritional and product quality, and produced these in SME bakeries for the completion of baking trials and completed consumer testing.
6. (WP 6: BUSINESS DEVELOPMENT):Developed Dissemination and Exploitation (D&E) opportunities including Business Development tasks to focus on supporting the SME‘s to bring the HealthBread results “onto the shop shelves”.