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EU-FRESH BAKE
EU-FRESH BAKE
Specific Targeted Research Project
Improving half-baked
bread-making technology
Background/description of problemThe convenience food market
uses refrigeration to store
part-baked bread or frozen dough to produce freshly
baked bread and rolls on the spot in local stores or
supermarkets. Customers can also buy these chilled
or frozen goods to bake at home. They are produced
using the so-called Bake Off Technology (BOT),which is energy
intensive and has mostly been
used to make white bread of low nutritional value.
Overall bread consumption is almost constant in
Europe, but a shift in the market from traditional
scratch baking to BOT has been observed for
many years now. There is, therefore, a need to help
the BOT industry to improve processes so as to
produce more nutritious breads, whilst maintaining
consumer acceptance.
Project profileIn the EU-FRESH BAKE project, academic food
research
organisations and industrial suppliers of equipment and
ingredients for bread making are looking at ways to improve BOT.
They
will look at three products partially baked frozen, partially
baked unfrozen and unfermented
frozen dough seeking to improve the energy efficiency of each
process pathway. They also aim
to improve the nutritional quality of the bread, creating new
recipes for the improved processes.
They will then develop suitable new equipment to prepare
them.
Socio-economic significanceEU-FRESH BAKE will have the following
long-term socio-economic impacts:
Reduction in the large amounts of energy presently used in
fermenting, baking, freezing and
reheating BOT products
Better quality convenience foods for Europes consumers
Improved health benefits for citizens
New processes and equipment to market.
International aspects
Bread is a universal staple food. Therefore, improving
production methodswill benefit consumers everywhere, both in Europe
and in non-European
countries as well. The project will, moreover, ensure that its
results are
spread rapidly to third countries.
FR HR
Russia
BE PL
ES
DE
IT
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EU-FRESH BAKE
EU-FRESH BAKE
Specific Targeted Research Project
Basic project informationFull project title:Freshly baked breads
with improvement of nutritional quality and
low energy demands for the benefit of the consumer and of the
environment
Duration:36 months
Starting year:2006
EU funding:2 million
FP6 instrument used:Specific Targeted Research ProjectProject
coordinator:
Alain Le Bail
Ecole Nationale dIngnieurs des Industries Agricoles et
Alimentaires, Nantes
France
[email protected]
Third country partner(s) involved:
Russian Academy of Science, Moscow (Russia)
Project website:http://eu-freshbake.eu/eufreshbake/
EC scientific officer:Jrgen Lucas, [email protected]
Scientific significanceThe project will contribute to the
following scientific areas:
A consumer survey in four countries to canvass expectations
The development of numerical indices for the nutritional quality
of the bread
produced, its organoleptic quality and the energy efficiency of
the three
innovative process pathways and formulations developed for
gluten, gluten-
free and organic products
Thermo-mechanical models to examine the behaviour of fermented
products
and baked products
The development of new equipment if required for the optimised
processes.
Project outcomes Optimisation of formulations and process
pathways to produce high-quality breads
using less energy
New formulations to make gluten, gluten-free and organic
products
A Good Practice guide (brochure) for the BOT industry
A conference, with published proceedings, to inform the industry
of the results.
