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因健康原因而需要避免小麦的人，也是相信产品总体上更健康的生活爱好者。从烘焙产品中去除小麦和麸质会带来许多技术挑战，从而导致口味、食用质量和保质期等质量问题。此外，不含麸质和小麦的产品通常营养成分较差，脂肪、糖和盐含量高于小麦含有面包。虽然小麦烘焙业已经开发了许多技术来支持减少脂肪、糖和盐并增加纤维，但很少有人关注这些技术在小麦和无麸质烘焙产品中的开发或应用。该项目的目的是重新配制不含麸质和小麦的烘焙产品，通过减少脂肪、糖和盐以及改善纤维来改善整体营养状况，同时保持或改善质量。