Objective This project concerns the BAKE OFF TECHNOLGY (BOT), which consists in producing bakery goods from industrial refrigerated or frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking. Bread consumption, which is at the base of the human diet is growing very slowly (~ 1%/year), whereas BOT is growing by ca 10%/year. Indeed, the consumer wants freshly baked bread at any time of the day. So far, BOT has mainly concentrated its efforts on mass production of plain breads made with white flour and low nutritional value. Partially baked bread is leading the market (>50%), whereas this product, which is baked two times is energy demanding and addresses quality problems (rapid staling, crust flaking). Gluten free breads are almost absent of the BOT because removing gluten from the formulation of bread is a real challenge. Beside, Celiac disease (gut disorder related to gluten allergy) affects ca. 0.1% people in Europe. This project addresses important strategic objectives:-To develop bread formulations (incl. gluten free breads) with enhanced nutritional value, following the European Regulation on Nutrition and Health, adapted to the BOT -To reduce energy consumption of BOT -To develop innovative ingredients with low chemicals that will support these new pathways-To organize and perform workshops to present and demonstrate the results of the project, where both project participants and other bakeries (giving priority to SME bakeries) will be invited. -To develop tools that will permit to extend the findings of the project to future formulations and developments. These objectives will be achievable by evaluating the expectation of European consumer against breads with health benefit, by developing specific tools that will permit to quantify the improvements (i.e. energy consumption, health benefit index) and by interacting with existing projects dealing with cereal and celiac desease... Fields of science medical and health scienceshealth sciencesnutritionmedical and health sciencesclinical medicineallergologyagricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedscerealsmedical and health sciencesclinical medicinegastroenterologyengineering and technologyindustrial biotechnologybioprocessing technologiesfermentation Keywords bread fermentation freezing gluten nutrional quality refrigeration Programme(s) FP6-FOOD - Food Quality and Safety: Thematic priority 5 under the Focusing and Integrating Community Research programme 2002-2006. Topic(s) FOOD-2004-T0 - Realising ERA objectives - Promotion of SME participation - Stimulating international co-operation - Linking with Candidate Countries - Supporting policy development - Stimulating exploitation. Call for proposal FP6-2005-FOOD-4-B See other projects for this call Funding Scheme STREP - Specific Targeted Research Project Coordinator ECOLE NATIONALE VÉTÉRINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE EU contribution No data Address La Chantrerie route de Gachet BP 40706 NANTES France See on map Links Website Opens in new window Total cost No data Participants (11) Sort alphabetically Sort by EU Contribution Expand all Collapse all CEMAGREF, CENTRE NATIONAL DU MACHINISME AGRICOLE, DU G?NIE RURAL, DES EAUX ET DES FORÊTS France EU contribution No data Address Parc de Tourvoie ANTONY See on map Links Website Opens in new window Total cost No data UNIVERSITY OF AGRICULTURE, KRAKOW Poland EU contribution No data Address Balicka 122 KRAKOW See on map Links Website Opens in new window Total cost No data AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS Spain EU contribution No data Address C/ Serrano, 117. MADRID See on map Links Website Opens in new window Total cost No data UNIVERSITY OF ZAGREB, FACULTY OF FOOD TECHNOLOGY AND BIOTECHNOLOGY Croatia EU contribution No data Address Pierotti 6 ZAGREB See on map Links Website Opens in new window Total cost No data VEREIN ZUR FÖRDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V. Germany EU contribution No data Address An der Karlstadt 10 BREMERHAVEN See on map Links Website Opens in new window Total cost No data INSTITUTE OF BIOCHEMICAL PHYSICS OF RUSSIAN ACADEMY OF SCIENCES Russia EU contribution No data Address Kosygina, 4 MOSCOW See on map Total cost No data MIWE MICHAEL WENZ GMBH Germany EU contribution No data Address Michael Wenz Str. 2-10 ARNSTEIN See on map Links Website Opens in new window Total cost No data PURACOR NV Belgium EU contribution No data Address Industrialaan 25 GROOT-BIJGAARDEN See on map Links Website Opens in new window Total cost No data BIOFOURNIL France EU contribution No data Address La Camusiere LE PUISET DORE See on map Links Website Opens in new window Total cost No data BEZGLUTEN, WYTWORNIA ARTYKULOW BEZGLUTENOWYCH Poland EU contribution No data Address ul. Katowicka 41 KRAKOW See on map Links Website Opens in new window Total cost No data DR SCHAER Italy EU contribution No data Address Winkelau 9 BURGSTALL See on map Links Website Opens in new window Total cost No data