02:44am Sunday 22 October 2017

Developing bread with Omega-3, and another type with a high fibre content

These new bread types are designed to prevent the risks arising out of the reduction in quality currently existing in traditional bread varieties. The research led by Tecnalia has focused on developing an in-house starter culture “to improve the fermentation of the bread dough, improve the organoleptic qualities of the dough and prolong the shelf life of the bread”.

The bread with Omega-3 contains essential fatty acids for the body to function well, helps to improve cardiovascular performance and prevents ageing and certain diseases. The bread with a high fibre content improves bowel transit, increases the feeling of fullness, helps to regulate the level of blood sugar, and lowers cholesterol levels.

Two ways are being studied for this purpose. The first is the production of sourdough enriched with lactic acid bacteria to improve the textural and organoleptic properties of the bread dough. The second is the development of bread varieties with indigenous flour types, as an alternative to the flour routinely used in producing bread dough.

Apart from the development of functional bread varieties, Tecnalia and the Basque bakeries within Otana are working to obtain new differentiated bakery products, with their own personality and which will result in final products of a higher quality. This way, various ranges of quality, health-giving products are prepared with the aim of addressing the needs of consumers concerned about health.

Contact:
Erika Ibáñez
Tecnalia Research & Innovation
Contact details:
erika.ibanez@tecnalia.com
(+34) 667119695
Tecnalia Research & Innovation

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