Work Packages

The 24 month project of HealthBread further developed the collated results and new knowledge presented from the completion of the HealthGrain project. By the second year of the HealthBread project seven (out of eight) SME bakeries delivered bread products, evaluated consumer responses to these new products and delivered a business plan in order to disseminate this new knowledge throughout the European bakery sector.

HealthBread’s workpackages include:

WP1 (DRY PROCESSING) Dry milling techniques were advanced to obtain wheat fractions with increased levels of bioactive compounds. This WP delivered characterised and defined raw materials to all other WP’s and identified the optimized heat treatment of ‘Healthflour’ to identify the inactivation of enzymes (required for taste stabilization). The WP also applied the principles of Healthflour production to durum wheat (the wheat used for pasta). The aleurone rich fractions obtained were used for enriching common wheat flour for white bread with improved nutritional qualities (WB+).

WP2 (WET PROCESSING) Through the advancement of bioprocessing technology this WP delivered bioprocessed ingredients, enzymes and bioprocessing protocols used in subsequent WPs. Such a development led to the selection of enzymes and microbes in order to modify the morphology and liberate/create bioactives - improving the bioaccessibility of bioactive compounds.

WP3 (NUTRITIONAL QUALITY) Based on analytical results of WP1 and WP2 and of products based on analytical results of WP5 the completion of WP3 resulted in the assessment of the nutritional quality of the raw materials used across identified RxD tasks. The information obtained from the completed assessment led to the production of the nutritional guideline, providing SME bakers with an dissemination tool to communicate the nutritional ‘benefits’ of such breads to their customers.

WP4 (PRODUCT QUALITY) Completed tasks of this WP saw the use of materials from WP1 and WP2 adapted for the completion of baking experiments across the eight SME bakers from the four countries of the project; and in order to create healthier bread products with the desired product properties for targeted consumers.

WP5 (PRODUCT DEVELOPMENT) Completed tasks in this WP saw the translated results of WPs1-4 into the practical application of methods for HealthBread Bakers. The WP illustrated the completion of the ‘Bakers Manual’ and from its original English version it was translated into three languages – German, Italian and Dutch. To demonstrate the importance of developing the SME profile of the project the bakeries were mentored by three other project partners (KFI, OP & NBC) assisting these bakers to create innovative and attractive products for their local and regional markets. These mentoring partners also assisted the HB Bakeries in the development of a unique marketing message and their evaluation of customer perception into the new HB products.

WP6 (BUSINESS DEVELOPMENT) With the assistance of all project partners the tasks completed in this WP saw the completion of products and the delivery of bread products onto the “shop shelves” of the HealthBread bakers and providing them with the know-how to successfully market these products. Such new insights do not compromise the dissemination of knowledge generated to SME bakers at both European and local levels.