IMPROVING GLUTEN-FREE FLOURS FUNCTIONALITY BY MW TREATMENTS; A TOOL FOR HIGH QUALITY OF GLUTEN-FREE BAKERY (PHYSICAL, SENSORIAL AND NUTRITIONAL)
Food safety, natural foods with clean labels, process intensification and green technology combination is an attractive
research idea for the European Community being in line with the 'Health, Demographic Change and Wellbeing', 'Secure,
clean and efficient energy' and “Biotechnology foresight identifying gaps and high-value opportunities for the EU
industry” initiatives. BREADforALL project responds to this challenge using gluten-free (GF), nutritious, raw materials and
clean, efficient technology to develop food products suitable for celiac disease patients, which moreover, represent
both a social necessity and market opportunity.
Celiac disease (permanent intolerance of gluten) is one of most common human genetic disorders nowadays with an
increasing prevalence of 1-2%. The main problem is lack of high quality food, free of proteins triggering allergy and the
target group of GF products is currently expanding to adhere e.g. people looking for non allergenic ingredients.
The technological solutions adopted so far are mainly focused on hydrocolloids usage, substances that often result in
crumb problems and significantly raise the prices. BREADforALL focuses on alteration of existing structures of protein
and starch network for modulating the functionality of GF raw materials. Project aims 1) to investigate the impact of
thermal treatment (green technology) assisted with microwave radiation (effective systems for energy saving) on
structural, functional and physicochemical properties of GF flours (teff and buckwheat) and 2) to study the feasibility of
treated flours to improve technological functionality of GF breadmaking matrices and physical and nutritional quality of
The satisfactory implementation of BREADforALL project will fill the gap between multidisciplinary fields of food sciences
and engineering establishing interdisciplinary scenario connecting microwave technology, flour physical modification and
gluten-free baking technology.