Objective The objective of the project is to provide knowledge and objective quality criteria to indicate possibilities enabling the participants to develop and apply technologies leading to cereal products with attractive nutritive and sensory properties. Research has been carried out into the technology needed to produce attractive and nutritious cereal products. The possibility of reducing the level of saturated fat while maintaining the sensory characteristics of high fat products was investigated.On a molecular level interactions between starch (wheat flour component), water, oil and polar lipids have been studied by differential scanning calorimetry. No effect of oil on the gelatinization of starch could be found, but significant effects on retrogradation occurred.On a technology level product preparation has been studied. Starch gelatinization and protein denaturation in different bakery products were investigated. Large differences were found between product types, but no differences occurred between low fat and high fat versions. Differences in product types could be explained mainly by the water conent of the doughs. A higher water content provided more gelatinization and more denatured protein. With respect to the bevaviour of starch in the product and dough samples, an effect of product preparation was found.On an ingredient level emulsifiers, oat fibre and starch product were tested for their capacity as fat replacer in different bakery products. Maltodextrins (starch product) can be used to reduce the fat content of heavy fruited loafs ('stollen'). Emulsifiers were tested in biscuits and oat fibres can be used in cake types. The function and working mechanism of these ingredients meeds further investigation.It can be concluded that the insight into the interaction of flour components with fat and of starch with oil and polar lipids has increased. High fat cereal products and different ingredients are phenomenologically characterized.Emphasis will be given to indicate possibilities to reduce the level of (saturated) fat, while maintaining the sensory characteristics of the high-fat cereal products. From the general aim the following objectives are derived: 1. To increase the understanding of the structure of cereal products and especially of the role of lipids. Emphasis will be given to the translation of recent findings of fundamental research into the area of cereal products, especially those products with fat levels over 10%; 2. To assess objectively the effect of product composition and especially the type and amount of lipids, on structure and sensory quality. To this end, physical as well as sensory methods will be used and the correlation between them will be established. When required the assessment methods will be selected, adapted and developed. 3. To indicate possibilities for obtaining products combining the attractive sensory quality of high fat cereal products with a reduced (saturated) fat content. Emphasis will be given to the study and evaluation of new or modified technology and of natural raw materials. Fields of science natural sciencesbiological sciencesbiochemistrybiomoleculesproteinsnatural sciencesbiological sciencesbiochemistrybiomoleculeslipidsnatural scienceschemical sciencesanalytical chemistrycalorimetryagricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedscereals Programme(s) FP2-FLAIR - Multiannual research and development programme (EEC) in food science and technology (FLAIR), 1989-1993 Topic(s) Data not available Call for proposal Data not available Funding Scheme CSC - Cost-sharing contracts Coordinator Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek EU contribution No data Address 15,Lawickse Allee 6700 AA Wageningen Netherlands See on map Total cost No data Participants (8) Sort alphabetically Sort by EU Contribution Expand all Collapse all AVEBE Research and Development Netherlands EU contribution No data Address 1 AVEB - weg 9607 PT Foxhol See on map Total cost No data BBSRC Institute of Food Research United Kingdom EU contribution No data Address Reading Laboratory Shinfield RG2 9AT Reading See on map Total cost No data Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung Germany EU contribution No data Address Schützenberg 12 32756 Detmold See on map Total cost No data D.D. Williamson (Ireland) Ltd Ireland EU contribution No data Address Little Island Industrial Estate Cork See on map Total cost No data Doittau-Emuldo France EU contribution No data Address 14 rue Emile Zola 91100 Corbeil-Essonnes See on map Total cost No data Lord Zuckerman Research Centre United Kingdom EU contribution No data Address Whiteknights RG6 2LA Reading See on map Total cost No data Lund University Sweden EU contribution No data Address Chemical Center PO Box 124 22100 Lund See on map Total cost No data Quest International Netherlands EU contribution No data Address 8 Lindtsedijk 3336 LE Zwijndrecht See on map Total cost No data
