{"id":17905,"date":"2023-04-17T13:21:21","date_gmt":"2023-04-17T11:21:21","guid":{"rendered":"https:\/\/badania.uew.pl\/scientific-projects\/pols-innovative-hydrothermal-processing-of-highly-nutritious-gluten-free-flours-to-develop-improved-bakery-products\/"},"modified":"2024-10-24T08:58:10","modified_gmt":"2024-10-24T06:58:10","slug":"pols-innovative-hydrothermal-processing-of-highly-nutritious-gluten-free-flours-to-develop-improved-bakery-products","status":"publish","type":"page","link":"https:\/\/badania.uew.pl\/en\/scientific-projects\/pols-innovative-hydrothermal-processing-of-highly-nutritious-gluten-free-flours-to-develop-improved-bakery-products\/","title":{"rendered":"POLS &#8220;Modification of high nutritional gluten-free flours by innovative heat-moisture treatment for the development of improved bakery products&#8221;"},"content":{"rendered":"\n<div style=\"height:31px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"691\" height=\"159\" src=\"https:\/\/badania.uew.pl\/wp-content\/uploads\/sites\/23\/2024\/03\/unnamed-1.png\" alt=\"\" class=\"wp-image-17293\" style=\"width:394px;height:auto\" srcset=\"https:\/\/badania.uew.pl\/wp-content\/uploads\/sites\/23\/2024\/03\/unnamed-1.png 691w, https:\/\/badania.uew.pl\/wp-content\/uploads\/sites\/23\/2024\/03\/unnamed-1-300x69.png 300w\" sizes=\"auto, (max-width: 691px) 100vw, 691px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading has-ast-global-color-1-background-color has-background\">Modification of high nutritional gluten-free flours by innovative heat-moisture treatment for the development of improved bakery products<\/h4>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>Project Manager<\/strong><br\/>01\/07\/2021 &#8211; 31\/08\/2022 <strong>dr Marina Villanueva, Spain<\/strong><br\/><strong>01\/09\/2022- 30\/10\/2023<\/strong> d<strong>r Tetiana Lisovska, Ukraine<\/strong><\/h5>\n\n\n\n<p class=\"wp-block-paragraph\">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<br\/>the increase in the number of diagnosed gluten-avoiding patients and the emergence of a new market niche for consumers who optionally avoid gluten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>modify the functional, thermal and structural properties of raw materials,<\/li>\n\n\n\n<li>build structure in gluten-free dough matrices\/ingredients used as thickeners,<\/li>\n\n\n\n<li>obtain gluten-free breads of high quality.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">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 &#8220;clean label&#8221; trend will enable the industrial sector to meet the demands of consumers today.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tasks performed under the project:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Characteristics of buckwheat flour and teff flour.<\/li>\n\n\n\n<li>Heat moisture treatment by microwave radiation.<\/li>\n\n\n\n<li>Impact of HT-MW on functional, pasting and nutritional properties of treated flours.<\/li>\n\n\n\n<li>Verification of the use of gels\/doughs of treated flours as texturizing and structuring agents.<\/li>\n\n\n\n<li>Verification of the possibility of incorporation of treated flour in baked products.<\/li>\n\n\n\n<li>Bioactive compounds &#8211; polyphenol content and their profile of gluten-free bread.<\/li>\n\n\n\n<li>Data analysis, correlations and statistical model design.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"wp-block-paragraph\"><strong>Funding organization:<br\/><\/strong>National Science Center, Norwegian Funds<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-7625d03a\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Konkurs:<br\/><\/strong>POLS<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-9765983b\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Project<\/strong><strong>acronym<\/strong> <strong>:<\/strong><br\/>MicroTREAT<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-e8a669fc\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Project duration<\/strong>:<br\/>01\/04\/2021 &#8211; 30\/10\/2023<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-7661f26d\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Funding amount:<br\/><\/strong>551 250 PLN<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-62d1cb47\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Project status:<br\/><\/strong>Project completed<\/p>\n\n\n\n<div class=\"wp-block-uagb-separator uagb-block-2bd22b91\"><div class=\"wp-block-uagb-separator__inner\" style=\"--my-background-image:\"><\/div><\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:54px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h4 class=\"wp-block-heading has-ast-global-color-5-color has-ast-global-color-0-background-color has-text-color has-background has-link-color wp-elements-74a97e92bcd954851e51b99fa3abbe64\">DISSEMINATION<\/h4>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-uagb-faq uagb-faq__outer-wrap uagb-block-c963a148 uagb-faq-icon-row uagb-faq-layout-accordion uagb-faq-expand-first-false uagb-faq-inactive-other-true uagb-faq__wrap uagb-buttons-layout-wrap uagb-faq-equal-height     \" data-faqtoggle=\"true\" role=\"tablist\"><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-70f4ad0e \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\"><strong>CONGRESS PRESENTATIONS<\/strong><\/span><\/div><div class=\"uagb-faq-content\"><p><strong><em>The 7th Whole Grain Summit , October 25 &#8211; 27, 2021, Online Conference<br><\/em><\/strong><br>1 Impact of the addition of quinoa (Chenopodium quinoa Willd.) flour on maize starch-based gluten-free bread quality. Vicente, A., Gil, C., Villanueva, M., Caballero, P.A., Ronda, F. (poster)<br>2. Brown tef whole grains treated by microwave radiation.  Impact on techno-functional properties of the resulting flours. Calix, C.S., Rau, D.N., Villanueva, M., Vicente, A., Abebe, W., Neves, G., Ronda, F. (poster)<br>3. Effect of microwave treatment of quinoa (Chenopodium quinoa Willd.) flour on its techno-functional and rheological properties. Vicente, A., L\u00f3pez, E., Villanueva, M., Caballero, P.A., Ronda, F. (poster)<br>4. Particle size impact on techno-functional properties of whole buckwheat flour and its breadmaking performance. Villanueva, M., Harasym, J., Ada, K., Vela, A.J., Caballero, P.A., Ronda, F. (poster)<br>5. Water removal method determines the final physicochemical properties of ultrasound treated quinoa flour.   Vela, A.J., Fernandez, O., Villanueva, M., Ronda,F. (poster)<br> <br><strong><em>7 th Cereals &amp; Europe Spring Meeting ,6 &#8211; 8 Apr 2022, Thessaloniki, Greece<\/em><br><\/strong><br>1 Modification of the techno-functional properties of tef [Eragrostis tef (Zucc.) Trotter] flour by microwave-assisted high moisture treatment. Marina Villanueva , Joanna Harasym , Pedro A. Caballero , Felicidad Ronda (poster)<br>2. Impact of heat-moisture treatment by microwaves on functional and pasting properties of buckwheat flours.  Marina Villanueva, Joanna Harasym, , Pedro A. Caballero, , Felicidad Ronda (poster)<br> <br><strong><em>16th Baltic Conference on Food Science and Technology FOODBALT 2023 &#8220;TRADITIONAL MEETS NON-TRADITIONAL IN FUTURE FOOD,&#8221;. May 11-12, 2023, Jelgava, Estonia<\/em><br><\/strong><br>The change in antioxidant activity characteristics of buckwheat flour after microwave supported heat-moisture treatment. R. Oledzki, T. Lisovska, A. Tiupova, M. Villanueva, J. Harasym (poster).<br>2. High moisture microwave treatment modulates functional and pasting characteristics of buckwheat flour, T. Lisovska, M. Villanueva, A. Orkusz, J. Harasym (oral).<br>3. High moisture microwave treatment modulates functional and pasting characteristics of teff flour, T. Lisovska, M. Villanueva, F. Ronda, A. Orkusz, J. Harasym (poster). <br> <br><strong><em>3nd International Conference of Food Technology and Nutrition, 17 &#8211; 19 May 2023, Tetova, Northern Macedonia<\/em><br><\/strong><br>1. 3D printers for food application, Tyupova, A., Harasym, J. (oral); <br>2. The change in antioxidant activity characteristics of teff flour after microwave-supported heat-moisture treatment, Tyupova, A., Lisovska, T., Harasym, J. (poster).<br> <br><strong><em>World Conference on Food Science and Technology &#8211; August 21-23, 2023, Rome.<\/em><br><\/strong><br>1. rice-teff blends gluten-free bread characteristics affected by microwave-assisted high moisture treatment of white and brown teff varieties. Lisovska, T., Banas, K., Orkusz, A., Harasym, J. (oral)<br>2. The impact of microwave-assisted high moisture treatment of Polish and Spanish buckwheat flours on rice-buckwheat gluten-free bread characteristics, Lisovska, T., Bana\u015b, K., Harasym, J. (poster).<br>3. The polyphenol content of gluten-free breads made from blends of rice and microwave modified buckwheat and teff flours. <br>Ol\u0119dzki, R., Lisovska, T., Bana\u015b, K., Harasym, J. (poster). <br> <br><strong><em>17th ASEAN Food Conference, October 24-27, 2023, Kuching, Malaysia <\/em><br><\/strong><br>1 Modification Of High Nutritional Gluten-Free Flours By Innovative Heat-Moisture Treatment For The Development Of Improved Bakery Products, Harasym, J. Lisovska, T., Villanueva., M., Orkusz, A., Ol\u0119dzki, R., Bana\u015b, K. (oral).<\/p><\/div><\/div><\/div><\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-uagb-faq uagb-faq__outer-wrap uagb-block-2e52d815 uagb-faq-icon-row uagb-faq-layout-accordion uagb-faq-expand-first-false uagb-faq-inactive-other-true uagb-faq__wrap uagb-buttons-layout-wrap uagb-faq-equal-height     \" data-faqtoggle=\"true\" role=\"tablist\"><div class=\"wp-block-uagb-faq-child uagb-faq-child__outer-wrap uagb-faq-item uagb-block-e80a53f1 \" role=\"tab\" tabindex=\"0\"><div class=\"uagb-faq-questions-button uagb-faq-questions\">\t\t\t<span class=\"uagb-icon uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M432 256c0 17.69-14.33 32.01-32 32.01H256v144c0 17.69-14.33 31.99-32 31.99s-32-14.3-32-31.99v-144H48c-17.67 0-32-14.32-32-32.01s14.33-31.99 32-31.99H192v-144c0-17.69 14.33-32.01 32-32.01s32 14.32 32 32.01v144h144C417.7 224 432 238.3 432 256z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"uagb-icon-active uagb-faq-icon-wrap\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox= \"0 0 448 512\"><path d=\"M400 288h-352c-17.69 0-32-14.32-32-32.01s14.31-31.99 32-31.99h352c17.69 0 32 14.3 32 31.99S417.7 288 400 288z\"><\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t<span class=\"uagb-question\"><strong>SCIENTIFIC ARTICLES<\/strong><\/span><\/div><div class=\"uagb-faq-content\"><p>1. Harasym J., 3D Printers for Food Printing &#8211; Advantages and Drawbacks of Market Ready Technical Solutions, Engineering Science and Technology. Prace Naukowe Uniwersytetu Ekonomicznego we Wroc\u0142awiu, 2022, no. 1 (38), pp. 41-59. <a href=\"https:\/\/doi.org\/10.15611\/nit.2022.38.03\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15611\/nit.2022.38.03<\/a><br>2. Lisovska, T.; Tyupova, A.; Oledzki, R.; Harasym, J.. Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads. Appl. Sci. 2023, 13, 12716. <a href=\"https:\/\/doi.org\/10.3390\/app132312716\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.3390\/app132312716<\/a><br>3. Lisovska, T.; Banas, K.; Orkusz, A.; Harasym, J.. Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing. Appl. Sci. 2023, 13, 12465. <a href=\"https:\/\/doi.org\/10.3390\/app132212465\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.3390\/app132212465<\/a><br>4. Lisovska, T.; Harasym, J.. 3D Printing Progress in Gluten-Free Food-Clustering Analysis of Advantages and Obstacles. Appl. Sci. 2023, 13, 12362. <a href=\"https:\/\/doi.org\/10.3390\/app132212362\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.3390\/app132212362<\/a><\/p><\/div><\/div><\/div><\/div>\n<\/div>\n\n<div style=\"height:54px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h4 class=\"wp-block-heading has-ast-global-color-5-color has-ast-global-color-0-background-color has-text-color has-background has-link-color wp-elements-3be96a082b327c85fa29cb7fa92bc752\">POPULARIZATION OF THE PROJECT<\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Meetings for students under the <strong>PROM Program (NAWA)<\/strong> were held twice in <strong>2022<\/strong>. During the events, the results of the POLS project were presented. The target group was doctoral students from Spain, Italy and Kenya (\u2248 32 participants).<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Lectures by visiting professors under the <strong>Erasmus+ program<\/strong> were held twice in <strong>2022<\/strong>. The target group included professors and doctoral students from Poland, North Macedonia, Spain, Italy and Kenya (\u2248 50 participants).<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Meetings for students under the <strong>PROM Program (NAWA)<\/strong> were held twice in <strong>2023<\/strong>. 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 (\u2248 47 participants).<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Lectures by visiting professors under the<strong> Erasmus+ program <\/strong>continued once in <strong>2023<\/strong>. The target group included professors and doctoral students from Poland, Spain, Italy, South Africa, Indonesia, Kenya, Mauritius, North Macedonia, Portugal, Ukraine (\u2248 65 participants).<\/li>\n<\/ul>\n\n<div style=\"height:41px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Modification of high nutritional gluten-free flours by innovative heat-moisture treatment 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