Opendata, web and dolomites

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.

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

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

 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

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "BREADFORALL" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

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

More projects from the same programme (H2020-EU.1.3.2.)

RegARcis (2020)

Role of the SWI/SNF complex in the Androgen Receptor cistrome regulation

Read More  

STOPFIRE (2019)

Emergency Decision Support System of Offshore Platform Fires

Read More  

PNAIC (2018)

Positive and Negative Asymmetry in Intergroup Contact: Its Impact on Linguistic Forms of Communication and Physiological Responses

Read More