Description

Development of bakery products with better nutritional quality. This line encompasses the development off fiber reinforced products, suitable for celiacs, with no added sugar, low-fat, etc. In order to achieve this, special flours, additives and enzymes are used. Improvement of flours’ functionality through physical and enzymatic methods. Starting with flours originating from different cereals, these are subject to different treatments, such as micronizing or extrusion, with possible enzymatic treatments, in order to modify their functionality and to obtain better nutritional properties or a better adaptation to certain industrial processes. Application of hydrothermically modified flours (pregelatinized) for fat substitution or elaboration of powdered products that can be cod-reconstituted (sauces, creams...) Study of the flour milling and adjustment processes for the elaboration of cereal products. Study of the use of additives or enzymes for cost reduction, increasing of the shelf life or obtention of clean label products.

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