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Description
The research group in charge of this technological offer has an extensive experience in the field of cereal technology and industrialization. As such, it has developed or is developing different research projects in which the following technological challenges are faced: 1. The application of different technological treatments for the improvement of the flours’ functional properties (microwaves, ultrasounds, thermal treatments, enzume technology) 2. Characterization pf physicochemical properties of flours and cereal-derived products: gels rheological properties, bread doughs, flour filling properties, damaged starch and relation amilose/amilopectine, cereal and derived products’ microstructure, thermall properties (phase transitions), hydratation properties, flours’ absorption and swelling, color, residual enzymatic activity of flours, etc. 3. Nutritional characterization of flours and cereal derived products (glucemic index, antioxidant properties, bioactive compounds (polyphenol profile and content), macro and micro nutrients. 4. The development of new bakery and industrial pastry products and, specifically, adapted gluten-free products. 5. Characterization of physicochemical properties that define the bakery and industrial pastry products’ quality: morphogeometric properties, color of the bread’s center and crust, texture of the bread’s center, characteristics of the center’s honeycombing. 6. Characterization of the sensorial properties of bakery and industrial pastry products. 7. Application of different preservation technologies for a increase in the developed products’ shelf life. 8. Characterization of the microbiological stability of bakery and industrial pastry products. 9. Studies of the kinetics of bakery and industrial pastry products’ aging. The research projects developed and the wide spreadingof their results in scientific journals referenced in the SCI (Science Citation Index), allow to validate the technological offer specified in the points above, on the part of the Research Group.Other information
Number of researchers:
4
Development status:
In research and development phase
Differentiation in the market:
Novelty
Applicability of technology:
Yes
Companies and markets:
FLOUR FACTORIES AND INDUSTRIES FOR THE ELABORATION OFCEREAL AND DERIVED PRODUCTS, WITH OR WITHOUT GLUTEN
Advantages:
The Research Group (IG) is formed by a young and constantly training research team, which develops its research in a new and well-equipped lab. Likewise, the research group pursues a series of objectives with a huge importance for the University of Valladolid: 1. The research group is recognized as a Consolidated Research Unit by the Regional Government of Castilla y León (UIC Nº 239 JCYL). 2. The first researcher belonging to the Marie Sklodowska-Curie Individual Fellowship (MSCA-IF) of the European Comission studied at the University of Valladolid. The research group keeps a constant international collaboration with other research groups from the Faculty of Agriculture, Aristotle University (Thessaloniki, Greece), the Ethiopean Institute of Agricultural Research (EIAR) (Ethiopy), or the College of Science, Engineering and Food Sciences (UCC) (Cork, Ireland).4. Through their training and research activities, the research group also keeps a permanent collaboration with agro-alimentary companies that form the regional, national or international industrial group.
Additional Information:
http://albergueweb.uva.es/procerealtech/
UNESCO Code:
3309 - Food technology
Other members:
Felicidad Ronda Balbas
Pedro Antonio Caballero Calvo
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Joanna Harasym
María Villanueva
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