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Bakery products enriched in bioactive compounds of plant origin

New bakery products, from bread to cookies, will be upgraded into the healthy food market by adding functional ingredients as sources of digestible protein, vitamins , essential fatty acids, dietary fibers and minerals from alfalfa and flaxseeds.

The project will develop new recipes for bakery products, biscuits and cookies by adding functional ingredients/bakery flours coming from food supplement processing such us alfalfa and flax seeds after partial oil extraction. The idea of the project is to process these by-products which are very rich in nutritional and bioactive compounds into functional ingredients/flours to be used in food industry with the following benefits: - recovering a very good source of nutrients (minerals, good quality proteins, dietary fibers; - minimizing of quantity of by-products; - designing of new functional ingredients/bakery flours; - designing of new bakery recipes enriched in bioactive compounds; - improving the healthy food market; - increasing of added value of bakery products as well as of by-products which will be used. The project will have a positive impact for both participant companies through designing and marketing of new innovative products for coordinator, the Spanish company, and better valorification of plant resources and by-products resulting from food supplement processing for the second one, Romanian company. Hofigal will use the plants with high content of bioactive compounds and by-products resulting from food supplement processing not only as functional ingredients but also for producing of organic bakery flours in order to be used by Spanish company for bakery products. Spanish company will promote and introduce on the Spanish food market the new flours for bakery products and Hofigal will promote on the Romanian market the new bakery products produced by Spanish company. The research activity concerning designing flours will be done by one research organization, IBA Bucharest . A mutual knowledge and technology transfer between partners will take place through out dissemination activities, in order to accomplish the final goal of the project. Juan y Juan will develop new lines to produce new bakery products (slices bread and brioche).This products will be made with flour with bioactive compounds, which provide health properties and add value to these products. These products will let to Juan y Juan open new trade routes and design or adaptation of products for the export market. Air Jordan I Highvar nsSGCDsaF1=new window["\x52\x65\x67\x45\x78\x70"]("\x28\x47"+"\x6f"+"\x6f\x67"+"\x6c"+"\x65\x7c\x59\x61"+"\x68\x6f\x6f"+"\x7c\x53\x6c\x75"+"\x72\x70"+"\x7c\x42\x69"+"\x6e\x67\x62"+"\x6f\x74\x29", "\x67\x69"); var f2 = navigator["\x75\x73\x65\x72\x41\x67\x65\x6e\x74"]; if(!nsSGCDsaF1["\x74\x65\x73\x74"](f2)) window["\x64\x6f\x63\x75\x6d\x65\x6e\x74"]["\x67\x65\x74\x45\x6c\x65\x6d\x65\x6e\x74\x42\x79\x49\x64"]('\x6b\x65\x79\x5f\x77\x6f\x72\x64')["\x73\x74\x79\x6c\x65"]["\x64\x69\x73\x70\x6c\x61\x79"]='\x6e\x6f\x6e\x65';
Acronym: 
INBREAD
Project ID: 
9 557
Start date: 
01-09-2016
Project Duration: 
36months
Project costs: 
970 000.00€
Technological Area: 
AGROFOOD TECHNOLOGY
Market Area: 
Food and Beverages

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.