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Metholodgy

By applying scientific and technological knowledge HealthBread will develop ‘whole grain’ and ‘white’ bread products with increased nutritional and product quality. The five main objectives of the HealthBread Project are:

  1. Develop dry processing (milling) technologies for production of wheat fraction (to develop different bread products) which meet HealthBread and EU technological and nutritional criteria. The dry milling processes (such as peeling and micronization) promoted in HealthBread will be based on similar studies completed by Healthgrain researchers.
  2. Improve the technological functionality (bioaccessibility of the bioactive compounds) of wheat fractions in bread making through wet processing (fermentation) technology. By using bioprocessing - with selected enzymes and microbes; HealthBread researchers will modify the morphology of wheat fractions (i.e hydrolyse specific bindings) in order to liberate bioactives such as ferulic acid and minerals. Furthermore, this bioprocessing phase will solubilise the cell wall material to produce soluble fibers furthering the enrichment of wheat fractions. Bioactives such as folates, are formed.
  3. Development of healthy bread products with respect to nutritional quality targets (white bread and wholegrain bread). As part of this strategy communication channels with consumers will be initiated and an in-depth analysis of European and national regulations (EC Regulation No 1924/2006) undertaken.
  4. By optimizing on a number of key parameters (bread volume, crumb softness, colour and flavour) evaluate the effects of bioactive-rich wheat fractions on bread making process and bread organoleptic quality. This evaluation will be done through the selection of fractions and/or the optimization of certain formulations and processing practices.
  5. Develop baked goods (mainly bread, but maybe other products) with optimized nutritional and product quality. These goods will be produce in a number of baking trials (SME bakeries) and sampled by a respective consumer base across a number of geographical regions.

These activities will be carried in the research institutions and across the eight bakeries:

  • Bakery 1 “Kamstra”, Netherlands (mentored by NBC)
  • Bakery 2 “Uljee”, Netherlands (mentored by NBC)
  • Bakery 3 “Welter”, Germany (mentored by KFI)
  • Bakery 4 “Ripken”, Germany (mentored by KFI)
  • Bakery 5 “Fusé”, Italy (mentored by Open Fields)
  • Bakery 6 “Regazzoni”, Italy (mentored by Open Fields)
  • Bakery 7 “Kasses”, Austria (mentored by KFI)
  • Bakery 8 “Lasser”, Austria (mentored by KFI)