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FP6

Final Report - EU-FRESHBAKE (Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment)

Project ID: 36302
Funded under: FP6-FOOD

Abstract

The EU-funded EU-FRESHBAKE project has investigated how bake off technologies (BOTs) can be improved to consume less energy while producing top quality bread and designed prototype equipment and technologies to slash the amount of energy needed by these processes. Quality wise, research work resulted in new methods to prevent the crust from flaking, for example. Crust quality matters; a survey carried out by the project partners revealed that 62 % of a panel of European consumers (five countries) favour freshly baked bread with a crunchy crust. The impact of BOT in bread aroma has also been identified.

According to the final report, EU-FRESHBAKE research reveals for the first time that frozen partially baked bread has a significantly lower glycaemic index (GI) than conventional bread. According to the project coordinator, Professor Le Bail, this is an important result. Indeed, efforts to reduce the GI are often brought on the recipe. It seems that the processing conditions are as much important.

In addition to reducing the energy consumption of BOT, the project partners developed innovative ingredients that are low in chemicals, and creating breads with enhanced nutritional value.

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Related information

Record Number: 11393 / Last updated on: 2011-04-14
Category: PROJ