Development and nutritional analysis of a commercialized sourdough bread utilizing heritage grains

利用传统谷物开发商业化酵母面包并进行营养分析

• 批准号: 503593-2016
• 负责人: Douglas, Daniel
• 金额: $ 1.64万
• 依托单位: Fanshawe College of Applied Arts & Technology
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 1
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=609516
• 关键词: Development; nutritional; analysis; commercialized; sourdough

Gluten-free products represent a $1.6 billion market in North America, and is steadily increasing. Poor quality, poor tasting substitutes make this diet difficult to maintain. This has led the food industry to search for alternatives in low-gluten and gluten-free grains, including natural heritage grains such as einkorn. The high cost of heritage grain flours has given rise to a new "mill your own flour" movement among bakeries. Roger Rivest Marketing Ltd. (RRML), an organic grain marketing company, has identified a niche in offering dehulled einkorn, a heritage grain (not hybridized nor genetically modified, and anecdotally more digestible by individuals with gluten intolerance) paired with a developed and tested bread recipe as a complete "mill in-house flour" package to sell directly to bakeries. RRML will partner with a student and faculty from Fanshawe College's Culinary Arts program to explore einkorn processing and the development and analysis of an einkorn sourdough bread recipe. Under the direction of Principal Investigator, Josie Pontarelli, the student will investigate the einkorn's dehulling rate and flour quality, as well as develop and compare the nutritional bioavailability and shelf life of three fermented and three non-fermented bread recipes each made with a different grain: einkorn, conventional wheat and spelt. Results from this study assist RRML in developing a new product, contribute knowledge and experience at Fanshawe College's Culinary Arts Program, as well as raise public awareness of rare grain crops that have significant historical and nutritional importance for Canada.

无麸质产品在北美的市场规模为16亿美元，并且正在稳步增长。质量差，味道差的替代品使这种饮食难以维持。这导致食品行业寻找低麸质和无麸质谷物的替代品，包括天然遗产谷物，如einkorn。传统谷物面粉的高成本在面包店中引发了一场新的“自己磨面粉”运动。Roger Rivest Marketing Ltd.（RRML）是一家有机谷物营销公司，它已经确定了一个利基市场，提供去皮的einkorn，一种传统谷物（不是杂交的，也不是转基因的，更容易被麸质不耐受的人消化），搭配开发和测试的面包配方，作为一个完整的“工厂内部面粉”包装，直接出售给面包店。RRML将与范肖学院烹饪艺术项目的学生和教师合作，探索一粒玉米加工以及一粒玉米酸面团面包配方的开发和分析。在首席研究员Josie Pontarelli的指导下，学生将研究单粒小麦的脱皮率和面粉质量，并开发和比较三种发酵和三种非发酵面包配方的营养生物利用度和保质期，每种配方都采用不同的谷物：单粒小麦，常规小麦和斯佩尔特小麦。这项研究的结果有助于RRML开发新产品，为Fanshawe College的烹饪艺术项目贡献知识和经验，并提高公众对加拿大具有重要历史和营养意义的稀有谷物作物的认识。