Improving the nutritional profile of baked gluten and wheat free products by reducing fat , sugar and salt and inmproving fibre content

通过减少脂肪、糖和盐以及提高纤维含量来改善烘焙无麸质和无小麦产品的营养成分

• 批准号: 102707
• 金额: $ 34.3万
• 依托单位: WARBURTONS LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2016
• 资助国家: 英国
• 起止时间: 2016 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=102707
• 关键词: Improving; nutritional; profile; baked; gluten

The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat formedical reasons but also lifestlyers who believe that the products are generally more healthy. The removal ofwheat and gluten from bakery products gives rise to a number of technological challenges resulting in qualityissues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorernutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number oftechnologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increasefibre, there has been less focus on the development or application of such technologies to wheat and glutenfree bakery products. The aim of this project is to reformulate gluten and wheat free bakery products toimprove the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining orimproving the quality aspects.

不含麸质和小麦的市场正在增长。它的消费者，不仅是那些出于医疗原因需要避免食用小麦的人，也包括那些相信小麦产品通常更健康的生活方式者。从烘焙产品中去除小麦和面筋带来了许多技术挑战，导致了口味、食用质量和保质期等质量问题。此外，麸质和无小麦产品的营养状况往往较差，脂肪、糖和盐含量高于含小麦的面包。虽然在小麦烘焙中已经开发了许多技术来支持减少脂肪、糖和盐并增加纤维，但在小麦和无麸质烘焙产品中开发或应用这些技术的关注较少。该项目的目的是重新配制无麸质和小麦烘焙产品，通过减少脂肪、糖和盐，提高纤维，同时保持或提高质量，改善整体营养状况。