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BREADforALL

IMPROVING GLUTEN-FREE FLOURS FUNCTIONALITY BY MW TREATMENTS; A TOOL FOR HIGH QUALITY OF GLUTEN-FREE BAKERY (PHYSICAL, SENSORIAL AND NUTRITIONAL)

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

 BREADforALL project word cloud

Explore the words cloud of the BREADforALL project. It provides you a very rough idea of what is the project "BREADforALL" about.

natural    establishing    permanent    group    gluten    social    breadmaking    hydrocolloids    modulating    adhere    flours    mainly    satisfactory    safety    labels    sciences    baking    multidisciplinary    people    disease    free    protein    thermal    saving    community    idea    efficient    structural    teff    gf    lack    industry    materials    flour    allergenic    combination    clean    starch    proteins    attractive    modification    crumb    human    scenario    green    intolerance    prices    foods    substances    significantly    assisted    radiation    physical    expanding    physicochemical    feasibility    fill    nutritious    nowadays    ingredients    functional    treatment    market    bakery    responds    opportunity    technological       network    gap    biotechnology    quality    buckwheat    gaps    energy    allergy    disorders    interdisciplinary    raw    celiac    line    microwave    connecting    suitable    breadforall    wellbeing    patients    alteration    matrices    nutritional    secure    prevalence    demographic    engineering    health    food    genetic    intensification    solutions    structures   

Project "BREADforALL" data sheet

The following table provides information about the project.

Coordinator
UNIVERSIDAD DE VALLADOLID 

Organization address
address: PLAZA SANTA CRUZ 8 PALACIO DE SANTA CRUZ
city: VALLADOLID
postcode: 47002
website: www.uva.es

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Spain [ES]
 Project website http://breadforall.uva.es/
 Total cost 170˙121 €
 EC max contribution 170˙121 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2015
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2016
 Duration (year-month-day) from 2016-09-01   to  2018-08-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    UNIVERSIDAD DE VALLADOLID ES (VALLADOLID) coordinator 170˙121.00

Map

Leaflet | Map data © OpenStreetMap contributors, CC-BY-SA, Imagery © Mapbox

 Project objective

Food safety, natural foods with clean labels, process intensification and green technology combination is an attractive research idea for the European Community being in line with the 'Health, Demographic Change and Wellbeing', 'Secure, clean and efficient energy' and “Biotechnology foresight identifying gaps and high-value opportunities for the EU industry” initiatives. BREADforALL project responds to this challenge using gluten-free (GF), nutritious, raw materials and clean, efficient technology to develop food products suitable for celiac disease patients, which moreover, represent both a social necessity and market opportunity. Celiac disease (permanent intolerance of gluten) is one of most common human genetic disorders nowadays with an increasing prevalence of 1-2%. The main problem is lack of high quality food, free of proteins triggering allergy and the target group of GF products is currently expanding to adhere e.g. people looking for non allergenic ingredients. The technological solutions adopted so far are mainly focused on hydrocolloids usage, substances that often result in crumb problems and significantly raise the prices. BREADforALL focuses on alteration of existing structures of protein and starch network for modulating the functionality of GF raw materials. Project aims 1) to investigate the impact of thermal treatment (green technology) assisted with microwave radiation (effective systems for energy saving) on structural, functional and physicochemical properties of GF flours (teff and buckwheat) and 2) to study the feasibility of treated flours to improve technological functionality of GF breadmaking matrices and physical and nutritional quality of bakery. The satisfactory implementation of BREADforALL project will fill the gap between multidisciplinary fields of food sciences and engineering establishing interdisciplinary scenario connecting microwave technology, flour physical modification and gluten-free baking technology.

 Publications

year authors and title journal last update
List of publications.
2018 Marina Villanueva, Joanna Harasym, José María Muñoz, Felicidad Ronda
Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
published pages: 156-164, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2017.12.030
Journal of Food Engineering 224 2019-06-13
2018 Marina Villanueva, Beatriz De Lamo, Joanna Harasym, Felicidad Ronda
Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
published pages: 374-381, ISSN: 0144-8617, DOI: 10.1016/j.carbpol.2018.08.052
Carbohydrate Polymers 201 2019-06-13

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The information about "BREADFORALL" are provided by the European Opendata Portal: CORDIS opendata.

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