Soluble fibre in a diet is beneficial because it lowers blood cholesterol levels, a risk factor for coronary heart disease and it produces a reduced postprandialglycaemic response, potentially beneficial in controlling the adverse effects of diabetes. The main objective is to provide and implement technologies for increased barley/wheat soluble fibre levels in staple food EU bread products. This requires optimisation of hull-less barley milling technology, research into barley proteins, endogenous endoxylanase inhibitors, their action towards endoxylanases,optimisation of different types of dough and bread making processes for increased soluble fibre levels and qualities, and assessment of their organolepticproperties and consumer accept abilities. Achievements will be novel barley processing and endoxylanase technologies for bread making, scientific insights in barley protein, wheat/barley dietary fibre, and endoxylanase inhibitors.
Funding SchemeCSC - Cost-sharing contracts
153 81 Jaerna
1001 Koebenhavn K/copenhaegen
RG6 6AP Reading