Objectives

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

1. Develop dry processing (milling) technologies for production of wheat fractions which can be used in subsequent WP’s to develop healthier breads meeting HealthBread technological and nutritional criteria. (WP 1: DRY PROCESSING)
2. Improve the bioaccessibility of bioactive compounds in wheat fractions by wetprocessing (fermentation) technology without compromising technological functionality of these fractions in bread making. (WP 2: WET PROCESSING)
3. Guide and support the development of healthier bread products with respect tonutritional quality targets for both white bread and wholegrain bread and its communication to consumers, taking into account European and national regulations and practices. (WP 3: NUTRITIONAL QUALITY)
4. Eevaluate the effects of bioactive-rich wheat fractions on the bread making process and bread organoleptic quality and optimizing the key parameters: bread volume, crumb softness, colour and flavour. (WP 4: PRODUCT QUALITY)
5. Develop baked goods (mainly bready) with optimized nutritional and product quality, and to be able to produce these in baking trials at the SME bakeries and make the baked goods available in the shop for evaluation. (WP 5: PRODUCT DEVELOPMENT)
6. Development of the conventional Dissemination and Exploitation (D&E) issues including Business Development to focus on supporting the SME‘s to bring the HealthBread results “onto the shop shelves”. (WP 6: BUSINESS DEVELOPMENT)