Modification of high nutritional gluten-free flours by innovative heat-moisture treatment for the development of improved bakery products
Project Manager
01/07/2021 – 31/08/2022 dr Marina Villanueva, Spain
01/09/2022- 30/10/2023 dr Tetiana Lisovska, Ukraine
Celiac disease and other gluten-dependent disease entities are associated with the consumption of gluten, a protein present in certain cereals (wheat, rye, barley), capable of inducing metabolic responses directly or indirectly in the human body. The only solution at present is to permanently eliminate these grains from the diet. However, following a gluten-free diet is not an easy task, as gluten-containing grains, especially wheat, are the main ingredients in popular foods in Western culture, such as bread, pasta and sweet breads. Currently, the market for GF products is experiencing significant growth, mainly due to
the increase in the number of diagnosed gluten-avoiding patients and the emergence of a new market niche for consumers who optionally avoid gluten.
However, the use of cereal flours from grains other than common wheat in baked goods presents technological challenges due to the lack of a structural network of gluten proteins. Creating viscoelastic properties similar to those of wheat is a prerequisite for obtaining technologically relevant and sensorially acceptable bakery products from gluten-free recipes.
The aim of the research project is to improve the functional and physicochemical properties of gluten-free (GF) flours in order to increase the range and quality of gluten-free baked goods from a physical, organoleptic and nutritional point of view. The application will evaluate the effects of microwave radiation (MW) heat treatment on flours with high nutritional value and their suitability for GF bread production. To this end, different processing conditions will be applied to buckwheat flour and Abyssinian lovage (teff) flour in order to:
- modify the functional, thermal and structural properties of raw materials,
- build structure in gluten-free dough matrices/ingredients used as thickeners,
- obtain gluten-free breads of high quality.
The results obtained in the project will be of great interest to all social actors: the grain processing industry, technology manufacturers and consumers, especially those belonging to the celiac disease community. In addition, the use of physical, safe and environmentally friendly processing methods that contribute to the “clean label” trend will enable the industrial sector to meet the demands of consumers today.
This project encompasses various scientific disciplines such as food science, bioeconomy, engineering, physics, chemistry, nutrition, social and environmental sciences, medicine and public health in a multi- and interdisciplinary, inspiring research program with multiple benefits and prospects for industrial application to improve the well-being of gluten-free consumers.
Tasks performed under the project:
- Characteristics of buckwheat flour and teff flour.
- Heat moisture treatment by microwave radiation.
- Impact of HT-MW on functional, pasting and nutritional properties of treated flours.
- Verification of the use of gels/doughs of treated flours as texturizing and structuring agents.
- Verification of the possibility of incorporation of treated flour in baked products.
- Bioactive compounds – polyphenol content and their profile of gluten-free bread.
- Data analysis, correlations and statistical model design.
Funding organization:
National Science Center, Norwegian Funds
Konkurs:
POLS
Projectacronym :
MicroTREAT
Project duration:
01/04/2021 – 30/10/2023
Funding amount:
551 250 PLN
Project status:
Project completed
DISSEMINATION
POPULARIZATION OF THE PROJECT
- Meetings for students under the PROM Program (NAWA) were held twice in 2022. During the events, the results of the POLS project were presented. The target group was doctoral students from Spain, Italy and Kenya (≈ 32 participants).
- Lectures by visiting professors under the Erasmus+ program were held twice in 2022. The target group included professors and doctoral students from Poland, North Macedonia, Spain, Italy and Kenya (≈ 50 participants).
- Meetings for students under the PROM Program (NAWA) were held twice in 2023. During the events, the results of the POLS project were presented. The target group was doctoral students from Spain, Italy, South Africa, Indonesia, Kenya, Mauritius, North Macedonia, Portugal, Ukraine (≈ 47 participants).
- Lectures by visiting professors under the Erasmus+ program continued once in 2023. The target group included professors and doctoral students from Poland, Spain, Italy, South Africa, Indonesia, Kenya, Mauritius, North Macedonia, Portugal, Ukraine (≈ 65 participants).
