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Methodology

HB-Product-Quality-4.11.13-800x800

The five main objectives achieved by the HealthBread Project resulted in the development of ‘whole grain’ and ‘white’ bread products (with increased nutritional and product quality) and consisted of:

  1. Dry processing (milling) technologies developed for the production of wheat fractions (for different bread products) and which met HealthBread and EU technological and nutritional criteria. These dry milling processes (such as peeling and micronization) were based on similar studies completed by HealthGrain researchers.
  2. Technological functionality improved (bioaccessibility of bioactive compounds) through wet processing (fermentation) technologies. By using bioprocessing - with selected enzymes and microbes; HealthBread researchers modified the morphology of wheat fractions (i.e hydrolyse specific bindings) liberating bioactives such as ferulic acid and minerals. Furthermore, this bioprocessing phase solubilised the cell wall material to produce soluble fibers that furthered the enrichment of wheat fractions and bioactives.
  3. Development of healthier bread products in respect to nutritional quality targets for white bread and wholegrain bread, the completion of a communication strategy to advise consumers on the importance of such products; and the completion of an in-depth analysis of European and national regulations (EC Regulation No 1924/2006).
  4. Completed evaluations on the effects of bioactive-rich wheat fractions on bread making process and bread organoleptic quality (i.e key parameters = bread volume, crumb softness, colour and flavour). Evaluations were completed through the selection of fractions and/or the optimization of certain formulations and processing practices.
  5. Baked goods produced (mainly bread) with optimized nutritional and product quality. These goods were evaluated through the completion of a number of baking trials (SME bakeries) and sampled by a consumer base across a number of geographical regions – Italy, Germany, Austria and The Netherlands.

These activities will be carried in the research institutions and across the eight bakeries: - (click on link to go to SME bakers websites)