BREADforALL
IMPROVING GLUTEN-FREE FLOURS FUNCTIONALITY BY MW TREATMENTS; A TOOL FOR HIGH QUALITY OF GLUTEN-FREE BAKERY (PHYSICAL, SENSORIAL AND NUTRITIONAL)
Total Cost €
0EC-Contrib. €
0Partnership
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0BREADforALL 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.
Project "BREADforALL" data sheet
The following table provides information about the project.
| Coordinator |
UNIVERSIDAD DE VALLADOLID
Organization address contact info |
| 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.
| # | ||||
|---|---|---|---|---|
| 1 | UNIVERSIDAD DE VALLADOLID | ES (VALLADOLID) | coordinator | 170˙121.00 |
Map
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 |
|---|---|---|---|
| 2018 |
Marina Villanueva, Joanna Harasym, José MarÃa 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.