Project: Flat Bread of Mediterranean area; INnovation and Emerging process and technology
| Acronym | FLAT BREAD MINE |
| Duration | 01/10/2021 - 31/03/2025 |
| Project Topic | Flat Bread (FB) is a staple traditional product from the Mediterranean Area (MA). A first issue concerns the growth of the organic products as organic flour tend to have a lower amount of proteins and with lower quality (ie high molecular weight glutenin contributing to the oven rise and gas holding capacity; this can be a drawback for the case of organic FB. A second concerns the low production of soft wheat in the MA & the partial replacement with other autochthonous cultivars (ie durum wheat), crop from dry region (millet, carob, acorn) or with crops with high nutritional value like oat and barley or pulse. From a nutrition point of view, FB are often complemented with ingredients like honey, dates, various lipids, which may have a negative impact on the nutrition profile meanwhile the precise impact of the leavening (yeast vs sourdough) and of the baking process on the glycaemic index has been minimally investigated so far. There is also a burden of celiac disease in the MA. In addition, conventional baking methods of FB are energy demanding due to high temperature. This addresses an environmental impact but also possible safety issues regarding acrylamide; other safety issues are related to the risk of mycotoxins (higher in whole meal flour). FLAT-BREAD-MINE (FBM) objectives : FBM has two meanings; it aims at establishing a MINE of technical and formulation tips to develop healthier & safe. It also aim at customising the formulation to make “MINE FB” adapted to each consumer. Briefly, FBM aims at re-exploring and optimising the potential of FB in terms of baking process, nutritional properties and quality with a concomitant development of standard methods for this type of bread considering conventional & organic gluten and gluten free FB. Partial baking process is targeted to offer convenience for consumption and to extend the shelf life of the products. An innovative low-pressure mixer and low pressure baking oven concept will be used for FB applications to better control FB structure and reduce energy. An ultrasound technology will be used to enhance the nutritional properties of bran fractions and microbial load reduction. Nutrition improvements will concern reduction of salt content & of the glycaemic index while enhancing the nutrients content. The potential environmental benefits and economic savings arising from the application of circular economy principles will be addressed by Life Cycle Assessment (LCA), Life Cycle Costing (LCC) principles. Demonstrations tests will be done with a panel of industry partners including consumer’s acceptance and evaluation; Main activities-outcomes:- Establishment of a FB data base - Gluten and gluten free FB will be targeted with conventional & organic formulation & part baked for convenience - Innovative low-pressure mixer prototype to optimize dough rheology for lamination and baking - Innovative low pressure patented baking oven technology to reduce energy and mitigate acrylamide risk - Nutrition improvements: salt reduction, glycaemic index reduction, enhancement of nutrients content (minerals, beta glucan, exopolysaccharides etc) thanks to revisited sourdough process and preparation protocol with alternative crops (Oat-Barley- millet-carob-durum wheat-acorn-freekeh) and legumes. - Safety issues will be considered; mycotoxins and other contaminants from raw ingredients, acrylamide formed during baking, and risk of mould growth during storage (room temperature or refrigerated storage considered)- LCA and LCC will be used to address the eco-efficiency from both consumer and producer, respectively - Demonstrations, prototyping and market tests will be done with a panel of industry partners including consumer’s acceptance evaluation The consortium contains 18 partners with 8 industries & an SME for project management. |
| Website | visit project website |
| Network | PRIMA |
| Call | Section 1 Call 2020 - Agro-Food Value Chain |
Project partner
| Number | Name | Role | Country |
|---|---|---|---|
| 1 | INRAE-BIA | Coordinator | France |
| 2 | ONIRIS | Partner | France |
| 3 | YEC'HED MALT | Partner | France |
| 4 | Vendée Mécanique Industrie | Partner | France |
| 5 | UNIV ZAGREB PBF | Partner | Croatia |
| 6 | KROSTULA PEKARNICA - The Bread Lab | Partner | Croatia |
| 7 | Food technology research Institute | Partner | Egypt |
| 8 | Consejo Superior de Investigaciones Científicas-Instituto de Agroquímica y Tecnología de Alimentos | Partner | Spain |
| 9 | BIMBO | Partner | Spain |
| 10 | International Hellenic University | Partner | Greece |
| 11 | university of bari | Partner | Italy |
| 12 | MATARRESE | Partner | Italy |
| 13 | FACTS-CENTER SCIENTIFIC FOOD CENTER | Partner | Jordan |
| 14 | Université Saint Joseph | Partner | Lebanon |
| 15 | CROWN FLOUR MILLS | Partner | Lebanon |
| 16 | UNIVERSITY OF MALTA | Partner | Malta |
| 17 | FUNDING SUPPORT - MS ADVISORY | Partner | Malta |
| 18 | RAMALHOS | Partner | Portugal |