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EU-FRESHBAKE Project, Final Report, June 2010

Project no.036302

Project acronymEU-FRESH BAKE

Project titleFreshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the

Benefit Of the Consumer and of the Environment

Instrument: Specific Targeted Research Projects

Thematic Priority: 5, Food Quality and Safety

Deliverable Reference Number: D8.1.6

Title: FINAL REPORT

Period covered: from 1/10/ 2006 to 30/11/ 2009 Date of preparation: 15/02/2010

Start date of project: 1st October 2006 Duration: 38 Months

Project coordinator name: Professor Alain LE BAILProject coordinator organisation name: ONIRIS (was ENITIAA before)

Rue de la Géraudière BP 82225, 44322 Nantes – FranceTel: +33 + (0)2.51.78.54.73Fax: +33 + (0)2.51.78.54.67Email: [email protected]

Revision: version V14- 20 Dec. 2010BIBLIO: bread 2009 GGP

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Project no. 036302 - FP6 – EUROPEAN COMMISION

EU-FRESHBAKE project“Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding

for the Benefit Of the Consumer and of the Environment”

Final report

6th Sept 2010

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ContentsEU-FRESHBAKE PROJECT........................................................................................................................................8

Description of Project Objectives..............................................................................................................................8Contractors Involved................................................................................................................................................8Coordinator Contact Details.....................................................................................................................................8Project Logo and Project Public Website...................................................................................................................8

1 Overview of General Project Objectives..................................................................................................................101.1 Aims of the Project........................................................................................................................................101.2 Pathways of the bake off technologies............................................................................................................101.3 The 5 key objectives of EU-FRESHBAKE........................................................................................................11

2 Project objectives and Project outcomes.................................................................................................................122.1 OBJECTIVE 1: To optimise conventional process pathways in view of environmental concerns...........................12

2.1.1 Part baked bread.......................................................................................................................................122.1.2 Frozen dough and pre fermentation treatments............................................................................................162.1.3 Impact of the process on Bread aroma and bread quality..............................................................................192.1.4 Modelling and understanding unit operations in baking.................................................................................222.1.5 Energy in existing processes......................................................................................................................25

2.2 OBJECTIVE 2: To develop innovative process pathways..................................................................................282.2.1 Vacuum baking..................................................................................................................................282.2.2 Amyloglucosidase : up to 15% energy saving during baking............................................................29

2.3 OBJECTIVE 3: To develop innovative formulations adapted to the innovative processes.....................................312.3.1 Gluten bread formulation and GI.......................................................................................................312.3.2 Innovative ferments adapted to bake off technology.....................................................................................312.3.3 Fibres in BOT: impact on the physical characteristics of breads.......................................................332.3.4 Fibres in BOT: impact of adding of inulin on the aroma of breads...................................................352.3.5 Gluten free formulation (hypoallergenic protein + enriched calcium + fibres).................................352.3.6 Gluten free formulation and concepts................................................................................................382.3.7 Innovative Organic bread formulation designed with durum wheat flour.........................................392.3.8 Specific enzymes to improve the nutrition properties and to reduce the energy during baking........412.3.9 Gluten free breads enriched with amaranth flour resulted in higher calcium and magnesium and in an increase of the body mass index in rats.........................................................................................................412.3.10 Gluten free breads enriched with flaxseed flour................................................................................42

2.4 OBJECTIVE 4: To produce equipments adapted to innovative process that will be developed.............................422.4.1 Innovative Infra red Oven : ~ 35% energy saving versus reference oven.........................................42

2.5 OBJECTIVE 5: To develop tools that will permit to extend the findings of the project to future formulations and developments...........................................................................................................................................................45

2.5.1 Labelling of part baked bread; can we envisage a « reduced GI » nutrition claim ?..........................................452.5.2 Guide of good practice for the industry.............................................................................................472.5.3 Transfer of baking concepts and innovative equipment to other products........................................47

3 IMPACT OF EU-FRESHBAKE ON INDUSTRY AND RESEARCH............................................................523.1 Impact of EU-FRESHBAKE on Industry sector.......................................................................................523.2 Impact of EU-FRESHBAKE on Research sector......................................................................................523.3 EU-FRESHBAKE Impact vs. Initial objectives........................................................................................53

4 OUTLOOK OF THE EU-FRESHBAKE PROJECT........................................................................................555 CONCLUSION..................................................................................................................................................576 REFERENCES QUOTED IN THIS FINAL REPORT.................................................................................................597 REFERENCES PUBLISHED DURING EU-FRESHBAKE PROJECT (June 2010).......................................................62

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List of TablesTable 1: Contractors list...................................................................................................................................................8

Table 1 : Processes of baking applied in FRESH-BAKE PROJECT and the GI values of the products..................................15Table 2 : Investigated conditions for the refrigeration step applied for Strategy A and B.......................................................18Table 3 : Used recipes for comparison of different dosage of EU-FRESHBAKE AMG..........................................................29Table 4 : Baking programs for the part-baking process.....................................................................................................30Table 5 : Measured Lab-values of the baked products.....................................................................................................30Table 6 : Physical evaluation of the bread enriched with different legume proteins..............................................................36Table 7 : Nutritional value of the new recipe.....................................................................................................................37Table 8 : Comparison of quality parameters of gluten-free reference rolls (obtained by standard technology and with the application of modified atmosphere packaging) , and products obtained with flaxseed and amaranth (MAP).........................39Table 9 : Myo-inositol phosphates content in whole wheat flour and bread.........................................................................41Table 10 : Myo-inositol phosphates content in different gluten free breads..........................................................................42Table 11 : Comparison of selected quality parameters of breads baked with the innovative oven (IR+stone) and a conventional oven.............................................................................................................................................................................44Table 12 : Bread labelling regarding the glycaemic index, GI (WHO).................................................................................45Table 13 : Labelling of white wheat bread regarding GI.....................................................................................................45Table 14 : Labelling of innovative white wheat breads designed in step 2 (according to Regulation (EC) 1924/2006) .............46Table 15 : Possible labelling of wholemeal wheat breads from innovative step 3 (according to Regulation (EC) 1924/2006 ) . .46Table 16 : Labelling of wholemeal wheat breads from step 3 according to their Nutrition score (NS, Unilever) .......................46Table 17 : Acronyms of the conventional and Bake Off Technology bread making processes - (Published in [39]) ................47Table 18 : World bread market – Market share between Traditional, Industry and in store bakery [43]..................................49

List of FiguresTable 1: Contractors list...................................................................................................................................................8

Figure 1: EU-FRESHBAKE work package structure........................................................................................................9Figure 2: Process pathways of selected technologies for bread making using Bake Off Technology (BOT)..........................10Figure 3: Picture of a 70 g “buns” used during EU-FRESHBAKE.......................................................................................12Figure 4: Volume contraction in percentage of bread baked with different conditions...........................................................13Figure 5 :Example of part baked bread with a crevasse due to the contraction of the crumb after baking..............................13Figure 6: Time – temperature evolution during baking tests done with a slab of degassed dough.........................................14Figure 7: Young modulus of a degassed bread crumb (whole meal flour) in function of storage time at 10°C.........................14Figure 8: Time constant “” of equation ( 1 ) in function of the duration (in min) of the baking dwell at 98°C..........................14Figure 9 :Young modulus “E” of equation ( 1 ) in function of the duration (in min) of the baking dwell at 98°C.....................14Figure 10 :Glycaemic index of wholemeal bread samples with sourdough addition..............................................................16Figure 11 : Impact of pre fermentation time and freezing temperature on the final bread density [17]....................................17Figure 12 : Evolution of the solubility of CO2 in bread dough.............................................................................................17Figure 13 : Scheme of experimental study on the contraction of prefermented dough during refrigeration .............................17Figure 14 : Evolution of the dough volume after pre-fermentation (80 min at 30°C) followed by a refrigeration at 4°C. ............17Figure 15 : Example of pastries stored at 4 °C for 10 hours (left: A - no pre-proofed / right: B - pre-proofed)..........................18Figure 16 : Average values with 95%-confidence interval for the specific pastry volume depending on strategy and time of refrigeration..................................................................................................................................................................18Figure 17 : Effect of fungal phytase addition, bread making process and frozen storage on residual InsP6 content in whole wheat bread..................................................................................................................................................................19Figure 18 : Correlation plot and bread extracts plot of the quantitative data obtained for the four breads extracts in the two first dimensions...................................................................................................................................................................21Figure 19 : Pareto chart for acrylamide concentration in function of steaming (100 to 300 ml), vault temperature (top T = 170 to 230°C) and of stone temperature (bottom T = 170°C to 230°C) for fully baked breads........................................................22

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Figure 20 : Pareto chart for acrylamide concentration in function of steaming (100 to 300 ml), vault temperature (top T = 170 to 230°C) and of stone temperature (bottom T = 170°C to 230°C) for part baked breads after second baking..........................22Figure 21 : acrylamide concentration (µg/100 ml of mother solution) in function of steaming (100 to 300 ml) and of stone temperature bottom T = 170°C to 230°C) for fully baked breads........................................................................................22Figure 22 : acrylamide concentration (µg/100 ml of mother solution) in function of steaming (100 to 300 ml) and of stone temperature (bottom T = 170°C to 230°C) for fully baked breads after second baking.........................................................22Figure 23 : Experimental and simulated temperature at core (up-left), total mass loss (up-right) and CO2 release during baking (bottom). Temperatures are simulated at the experimental positions as well as for positions 1mm higher or lower (dotted lines).....................................................................................................................................................................................24Figure 24 : Experimental (MRI) versus simulated profile of local porosity at (left) 3min, (right) 10min of baking......................24Figure 25 : View of the rolling rack with the empty trays installed. The arrows indicate the direction of the air blown by the fans.....................................................................................................................................................................................26Figure 26 : View of the 4 fans which were blowing the air on the breads installed on the trays..............................................26Figure 27 : Impact of the set point temperature on the freezing time for -20°C and – 30°C set point temperatures.................26Figure 28 : Impact of the set point temperature on the energy demand for freezing of bread between 30°C and a given temperature..................................................................................................................................................................26Figure 29 : Pie chart of the energy demand at -30 °C set point. The basis is the net refrigeration energy. The unexplained losses have been arbitrarily adjusted at 10% (COP = 0.83)...............................................................................................27Figure 30 : Relative percentage of the freezing ratio (1MJ.kg -1) and of the frozen storage energy (0.268 MJ.kg-1.month-1) in function of the frozen storage duration............................................................................................................................27Figure 31 : Relative percentage of the total energy for frozen part baked bread (3.5 MJ.kg-1 for partial baking, freezing and final baking according to [33] and of the frozen storage energy (0.268 MJ.kg-1.month-1) in function of the frozen storage duration........................................................................................................................................................................27Figure 32 : Distribution of Energy during shock-freezing depending on different bake-off technologies. A fully loaded shock-freezer was used...........................................................................................................................................................28Figure 33 : Total height during baking and cross bread section of partial vacuum baked and conventional direct baked breads.....................................................................................................................................................................................29Figure 34 : Picture of the baked products depending on the baking program......................................................................30Figure 35 : Results of the measured energy for the products produced with a conventional fermentation system and with the novel ultrasonic smokescreen – system (MicroTec)..........................................................................................................31Figure 36 : Glycaemic index (%) of fresh and frozen storage wheat rolls enriched with fibres. Data are shown as a mean ± SEM. Different letters show significantly different values at P< 0.05...................................................................................31Figure 37 : Influence of sourdough addition (with starter L. fermentum (PL1), L. plantarum (Lp), and L. brevis with S. cerevisiae var. chevalieri (LV4)) on specific volume of part-baked wholemeal wheat bread..................................................................32Figure 38 : Influence of sourdough addition on crumb firmness of wholemeal part-baked frozen bread .................................33Figure 39 : Effect of fibre enriched formulation and storage conditions of par-baked bread on the crumb hardness of fully baked breads..........................................................................................................................................................................34Figure 40 : Evolution of crumb hardness during staling of fibre-enriched breads obtained from conventional bread making (C), par-baked breads stored at low temperatures (solid symbols) or sub-zero temperatures (open symbols)..............................35Figure 41 : Volume changing at different level addition of pea protein................................................................................36Figure 42 : Hardness changing of the crumb in bread enriched with different levels of pea protein........................................36Figure 43 : Reference recipe (D1.1.3) on the left and new formulation on the right..............................................................37Figure 44 : Qualitative Descriptive Analysis for new formulation and reference bread. An intensity value scale from 0 to 5 was used, with 0 = the attribute is not perceived and 5 = the attribute is highly perceived...........................................................38Figure 45 : Products obtained with 3 hydrocolloids (left) and 4 hydrocolloids (right).............................................................38Figure 46 : Effect of different durum wheat flour additions on organic roll volume................................................................40Figure 47 : Effect of different durum wheat flour additions on organic roll alveolation...........................................................40Figure 48 : Glycemic index (%) of reference organic roll and trial 3 roll (with durum wheat flour)...........................................40Figure 49 : Young modulus (E) of degazed and baked bread crumb during staling at 10°C in function of the storage duration (days)...........................................................................................................................................................................40Figure 50 : Enthalpy of melting of amylopectin crystals during staling at 10 °C of degazed bread crumb during in function of the storage duration (days)..................................................................................................................................................40

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Figure 51 : LEFT: Picture of the interior of the prototype Infra Red oven developed by ONIRIS............................................43Figure 52 : Heat flux in the bread (bottom of the bread – 70g EU-FRESHBAKE loafs) measured with a heat flux sensor. .......43Figure 53 : Pictures of 70 g loafs of organic breads partially baked in different conditions including IR Oven. ........................44Figure 54 : Pictures of “Batard” bread (white flour – lean dough - 400 g loafs) baked in the reference oven and in the Infra Red oven. Pre heating was done at 230°C. Additional tests are carried out to optimize the processing conditions of the infra red oven.............................................................................................................................................................................45Figure 55 : BVP consumption in Europe-27 in 2006..........................................................................................................48Figure 56 : Artisanal vs. Industrial production in the European market (Europe 27) - 2006...................................................49Figure 57 : Retail channels for BVP in 2006.....................................................................................................................49Figure 58 : Advertisement presenting key issues of the “PAIN DE TRADITION FRANCAISE”..............................................50Figure 59 : European market of BVP in 2004...................................................................................................................51Figure 60 : Craft vs. Industrial production of BVP in 2006..................................................................................................51Figure 61 : BREAD in 2004............................................................................................................................................51Figure 62 : VIENNOISERIE in 2004................................................................................................................................51Figure 63 : PATISSERIE in 2004....................................................................................................................................51Figure 64: BREAD in 2006.............................................................................................................................................51Figure 65 : VIENNOISERIE in 2006................................................................................................................................51Figure 66 : PATISSERIE in 2006....................................................................................................................................51Figure 67 : BREADS made from frozen BOT Europe-15 market share in 2003 [48].............................................................52Figure 68 : Evolution of the industrial BVP market between 2006 and 2011.......................................................................55Figure 69 : Comparison of the contribution of the western European countries (EU-15) vs. New Member States (NMS-12). . . .55Figure 70 : Picture of the “processing” of left over bread returned to a bakery in Germany (ref. provided by pr MEUSER – TU Berlin)..........................................................................................................................................................................56Figure 71 : Life Cycle Assessment of bread production. Pie chart of main sources of CO2 in the case of a large production unit. The total CO2 is between 500 and 1000 g CO2 / kg of bread depending on production scheme (time frame 100 years). ........56Figure 72 : Viennoiserie market (2004)............................................................................................................................57Figure 73 : Patisserie market (2004)...............................................................................................................................57

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Nomenclature ALA alpha-linolenic acid AS Antioxidant StatusBOT Bake Off TechnologyBV Biological Value BCG Baked Cereal Goods CS Chemical ScoreDATEMDiacetyl tartaric acid esters of monoglyceridsDF Dietary fibres EAA index Exogenic Amino Acid indexEEI Energy Efficiency IndexEFSA European Food Safety Agency FBF Fully Baked Frozen FB-MAP Fully Baked Un Frozen (stored in Modified Atmosphere Packaging)FD Frozen doughFFD Fermented Frozen doughGI Glycaemic Index LP Lipid profileNPU Net protein utilisationNQI Nutrition Quality Index PBF Partially Baked Bread Frozen PBUF Partially Baked Bread Unfrozen (stored at room temperature) PER Protein efficiency ratioQI Quality IndexTD True digestibilityUFD Unfermented Frozen Dough

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EU-FRESHBAKE PROJECT

Description of Project ObjectivesEU-FRESHBAKE PROJECT: “Freshly baked breads with improvement of nutritional quality and low energy demanding

for the benefit of the consumer and of the environment”. This project aims at taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality. It concerns the Bake Off Technology (BOT), which consists in producing bread from industrial refrigerated or frozen or non frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking. So far, BOT has concentrated its efforts on production of plain white breads with low nutritional value. The nutritional and organoleptic qualities of bread can be improved by taking benefit of refrigeration if specific enzymes and ferments and specific process are used. In addition, most processes and technologies used in the BOT is energy demanding. This project is aiming at improving the industrial practice versus energy consumption and also in taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality of bread; applications will concern “gluten” breads, “gluten free” breads and organic breads. At the same time, it will aim at promoting and helping the ongoing rise of the BOT, which needs to be adapted to the needs of the consumer for products with improved nutritional quality and health benefit.

Contractors InvolvedThe twelve partners involved in EU-FRESHBAKE project are shown in the Table 1.

Table 1: Contractors list(coordinator was formerly ENITIAA and is now ONIRIS since January 2010)

No Contractor Country Steering Committee1 ONIRIS (project co-ordinator) France Academic Pr. Dr. Alain LE BAIL 2 CEMAGREF France Research Centre Dr. Tiphaine LUCAS3 Krakow University KU Poland Academic Pr. Dr. Marek SIKORA4 CSIC-IATA Spain Research Centre Pr. Dr. Cristina ROSELL5 Zagreb University PBF Croatia Academic Pr. Dr. Duska CURIC6 TTZ-EIBT Germany Research Centre Mr. Thomas PARK7 Russian Academy of Science IBCP RAS Russia Academic Pr. Dr. Vladimir YURYEV8 MIWE Germany Industry Mr. Martin PITTROFF9 PURACOR Belgium Industry-INDUS Ir. Ingrid VAN HAESENDONCK10 BIOFOURNIL France Industry-SME Mme. Maren BONNAND-DUCASSE11 BLEZGLUTEN Poland Industry-SME Mr. Mariusz KOCZWARA12 SCHAER Italy Industry- SME Dr. Virna CERNE

Coordinator Contact DetailsProfessor Alain LE BAILONIRIS (was before ENITIAA until Dec. 2009)Rue de la Géraudière BP 82225, 44322 Nantes – FranceTel: +33 + (0)2.51.78.54.73 - Fax: +33 + (0)2.51.78.54.67Email: [email protected]

Project Logo and Project Public Website

EU-FRESHBAKE Project: “Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment”.http://eu-freshbake.eu/eufreshbake/

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http://eu-freshbake.eu/eufreshbake/

mailto:[email protected]


WP1: Material & Methods(leader: PBF)

SWP1.1: Protocols for processSWP1.2: Protocols for quality

SWP1.3: Protocols for nutritionSWP1.4: To do initial consumer survey

WP2: Process Modelling(leader: CEMAGREF)

SWP2.1: To model mixingSWP2.2: To model fermentationSWP2.3: To model refrigeration

SWP2.4: To model baking

WP3: Nutrition(leader: KU)

SWP3.1: Glycaemic indexSWP3.2: Micronutrients

SWP3.3: Strains & ferments

WP4: Product Development(leader: IATA-CSIC)

SWP4.1: Conventional formulations existingSWP4.2: Conventional formulations improved

SWP4.3: Innovative formulation glutenSWP4.4: Innovative formulation gluten free

SWP4.5: Innovative formulation organic

WP5: Process Development(leader: TTZ-EIBT)

SWP5.1: Conventional process existingSWP5.2: Conventional process improved

SWP5.3: Innovative process glutenSWP5.4: Innovative process gluten free

SWP5.5: Innovative process organic

WP6: Demonstration Equipment & Product(leader: ONIRIS)

SWP6.1: To design and deliver equipmentsSWP6.2: To produce and evaluate gluten breads

SWP6.3: To produce and evaluate gluten free breadsSWP6.4: To produce and evaluate organic breads

SWP6.5: To evaluate products by consumers

WP8: Management(leader: ONIRIS)

SWP8.1: ManagementSWP8.2: Exchange with other projects

SWP8.3: Financial audit

WP7: Demonstration Dissemination(leader: TTZ-EIBT)

SWP7.1: Conference consumersSWP7.2: Conference industry

SWP7.3: Label design to promote the results

EU-FRESHBAKE Project: “Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the

environment”.http://eu-freshbake.eu/eufreshbake/

Figure 1: EU-FRESHBAKE work package structure

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http://eu-freshbake.eu/eufreshbake/


1 Overview of General Project Objectives

1.1 Aims of the ProjectEU-FRESHBAKE concerns industrial frozen and non frozen bakery goods sold in down town hot points (baking stations) or in supermarkets. Such products are energy demanding, due to the fact that some are baked in a two steps process and are also frozen. Most of these products are at present partially baked frozen breads. In addition, the industry has mainly focused so far on plain recipes, with a reduced interest on nutritional quality. This project addresses important strategic objectives for these products. These are to develop innovative process pathways and formulation to reduce energy consumption with an improvement of the nutritional quality of the breads. To achieve this goal, specific indexes have been established. EEI (Energy efficiency Index) will determine the energy consumption of a given process. NQI (Nutrition Quality Index) will permit to evaluate changes in specific nutritional parameters. QI (Quality Index) will permit to assess the overall organoleptic quality of a given product.

Taking as a reference value the case of a partially baked frozen bread, it will be attempted to develop processes and formulations that will allow to reduce the energy consumption (expected up to 50%), meanwhile the organoleptic properties will be preserved (QI constant or improved) and specific parameters related to health benefit will be enhanced (i.e. enhancement by 25% of the Glycaemic Index).

1.2 Pathways of the bake off technologiesThe different pathways of the bake off technologies are summarized in Figure 2 below. EU-FRESHBAKE has focused on part baked technology and has also covered other technologies.

Fully Baked –MAP (FB-MAP)

Par Baked–Modified

atmosphere packaging (PB-MAP)

Prefermented Frozen (PFF)

Unfermented Frozen (UFF) Frozen Dough?

Proofing

Par-Baking MAP Cooling

Freezing

Cooling

Cooling/Freezing

Baking Par Baked

Frozen (PBF)

Fully Baked Frozen (FBF)

YES

YES

NO

NO

NO

NO

YES

Freezing YES

Freezing YES

Second Resting Moulding Rounding

First Resting Dividing/Weighting Mixing Dosing

PFF?

Par-Baked? Frozen?

Frozen?

NO

Figure 2: Process pathways of selected technologies for bread making using Bake Off Technology (BOT).

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1.3 The 5 key objectives of EU-FRESHBAKEEU-FRESHBAKE has proposed 5 key objectives:

- OBJECTIVE 1: To optimise conventional process pathways in view of environmental concerns (ETAP). Different technologies as detailed in Figure 2 are concerned by BOT. The three main technologies are the Un-fermented Frozen dough (UFD), the Partially Baked Frozen Bread (PBF) and the Partially Baked Unfrozen (PBUF). UFD and PBF process pathways are presented in Figure 2. Partially baked (PBF and PBUF) products can be prepared rapidly (less than one hour) and are the emblematic products of the bake off technology; nevertheless, their production is energy demanding and some quality problems might occur, especially with the crust (flaking, colour …). The unfermented frozen dough technology (UFD) gives the best quality but at least 3 hours plus a trained personal are needed to deliver a product. Research is thus needed to improve the energy efficiency of partially baked bread, which is the success story of BOT.

- OBJECTIVE 2: To develop innovative process pathways. The development of innovative intermediate pathways with reduced energy consumption improved structure and enhanced nutritional value will be done during the second half of the project. These processes may play with refrigeration above 0°C and take benefit of the difference between yeast activity (stopped below ca. 15°C) and specific enzymes activity, which contributes to the aroma, to the textural quality (activity inhibited below ca. -5°C) and the nutritional quality (availability of micronutrients obtained through the fermentation process).

- OBJECTIVE 3: To develop innovative formulations adapted to the innovative processes. The design of innovative process conditions is muck likely to require the design of adapted formulations. It will be targeted to design specific formulations for gluten breads, gluten free breads and for organic type breads.

- OBJECTIVE 4: To produce equipments adapted to innovative process that will be developed. The development of innovative processing conditions will require the design of specific equipments adapted to the new technology. The basic equipments needed to produce bread are a mixer, a fermentation cabinet and an oven. A chiller and a freezer must be considered in the case of frozen products. Some of these equipments may be improved to optimize the energy efficiency index on one hand and on the other hand to adapt existing equipment or to develop new equipments adapted to the innovative process pathways that will be tackled. One may think for example to specific oven (i.e. using microwave), specific fermentation cabinet adapted to prolonged fermentation at moderate temperature, specific chiller or freezers… The mixing step will not be investigated in this project.

- OBJECTIVE 5: To develop tools that will permit to extend the findings of the project to future formulations and developments. The project will work on a bread formulation. Nevertheless, the indexes that will be developed (EEI, QI, NQI) will be adaptable to other cases and other type of bakery products. Communication on the results of the project is planned at the end of the project. Two targets are concerned, namely the baking industry and the consumers. In a more general matter, this project concerns refrigeration applied to bakery products to extend the shelf life and to increase the convenience of these products. Some of the results may be transferred to some products of the food industry such as pizza, pie … for which wheat dough is used and baked.

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2 Project objectives and Project outcomes .

EU-FRESHBAKE has considered a model “portion bread” of 70 g (mass of dough) with the shape of a “bun”. Most of the investigation have been obtained with this type of bread which is representative of the products retailed within the bake off technology. The loaf as shown in Figure 3 had no “cut” on the upper surface to prevent any artefact on the final bread volume. Indeed, the depth of the cut can have a big impact on the oven rise and on the final bread volume. Instead, 5 holes were made on the loaf with a needle to provide an exhaust to the moisture and CO2 which is vaporized in the bread at the beginning of baking. EU-FRESHBAKE has mainly focused on part baked bread and on frozen dough technologies.

Figure 3: Picture of a 70 g “buns” used during EU-FRESHBAKE.

Most results have been obtained with this type of bread. There was no cut on surface to avoid any artefact on the volume (opening of the loaf during baking and therefore

bread volume depends on the depth of the cut)

2.1 OBJECTIVE 1: To optimise conventional process pathways in view of environmental concerns.

2.1.1 Part baked bread.The concept of partial baking remains very vague in terms of defining the threshold between a partial baking and a full baking. The colour of the crust is the most obvious criteria. However, even this parameter is not easy to define and can be affected by the duration of the fermentation, by the recipe, by the steaming conditions …. During baking, the temperature of the crumb rises up to around 98 °C, which represents the equilibrium temperature and which is limited by the boiling temperature of water. Beside, the surface temperature of the bread may rise much higher. Depending on the degree of dehydration of the surface of the bread, the temperature of the surface of the bread will pass the 100°C threshold. The degree of baking has several impacts on different parameters; this has been investigated during EU-FRESHBAKE. The main results are as follow.

Impact of the degree of baking on the crumb contraction. The impact of the degree of baking of part baked bread has been investigated by Fadhel BEN-AISSA (PhD at ONIRIS). Results are gathered in an article published in the Journal of Cereal Sciences [1]. Partial baking has been studied with portion bread of 70 g. It has been observed that the shorter the baking, the higher was the contraction of the bread during the chilling phase after baking. The volume of the breads has been measured with a touch less technique (laser volumeter) just after baking (hot bread) and after the chilling down to room temperature. The contraction of the bread during chilling and even freezing has been observed by several authors [2-7] and has been identified as one of main reason to explain crust flaking in the case of frozen part baked bread. The contraction of the bread also addresses some issue in terms of outlook of the bread which in turn can be a draw back for the consumer (in particular for part baked bread stored at room temperature and presented in transparent packaging – see Figure 5).

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Bread Rolls

0.00

5.00

10.00

15.00

20.00

25.00

30.00

75°C 85°C 95°C 98°C, 5min 98°C, 10min, fullbaking

Baking rate

Cont

ract

ion

afte

r Ba

king

(%)

Figure 4: Volume contraction in percentage of bread baked with different conditions

(from ref. [1]. 75 °C, 85°C and 95°C means that the bread has been transferred to refrigeration once this temperature has been reached in the bread during

baking.

Figure 5 :Example of part baked bread with a crevasse due to the contraction of

the crumb after baking. This bread was stored at room

temperature with modified atmosphere packaging.

Impact of the degree of baking on staling. Staling is a complex phenomenon in which multiple mechanisms operate[8]. The macromolecules contained in starch are gelatinized during baking. Amylose, a linear biopolymer is leached outside the starch granules resulting in a gel like structure which acts as a cement in the crumb matrix. During storage, the “retrogradation” (re crystallisation) of amylopectin occurs, and because water molecules are incorporated into the crystallites of amylopectin. Therefore, the distribution of water is shifted from gluten and amylose gel toward the starch/amylopectin crystallites, thereby affecting the mechanical properties of the gluten network and finally the overall texture of bread. The role of additives may be to change the nature of starch protein molecules, to function as plasticizers, and/or to retard the redistribution of water between components. The melting of amylopectin crystals is related to the staling phenomena [9] even though the firming of the crumb is indirectly linked to it.

Results [10, 11]obtained within the EU-FRESHBAKE project showed that (i) PBF breads had a rather slower kinetic of staling in comparison with conventional breads. In [11], a miniaturized oven was used to mimic the kinetic of baking observed on loafs of 70 g baked in a real oven. The samples that were obtained were slabs of 3 mm thick (degassed crumb). In these experiments, the texture of the degassed crumb was measured by compression tests. These tests gave a value called the Young modulus which represents “hardness” of the material (in the elastic domain); the higher the young modulus, the more resistant is the material to deformation. The evolution of the Young modulus during staling was modelled using a first order kinetic model as presented in equation ( ) where E(t) is the Young modulus in function of time t, and E 0 and E are the Young modulus at the beginning and at the end of the staling. The time is “t” and the time constant “” appearing in the exponential function is a characteristic time (same unit as t). The amount of retrogradated amylopectin (re crystallized) has been measured with a calorimeter (between e.g. 40°C and 60°C).

( )

Bread baked in an oven at 180°C, 200°C and 220°C underwent heating rates of 7.8°C/min, 9.8°C/min and 13 °C/min respectively. These heating rates were reproduced in the miniaturized baking oven. Results [11] showed that a faster heating rate resulted in a faster kinetic of staling, meanwhile the texture of the crumb at the end of staling was not significantly affected. However, the difference was not very important. Other results (unpublished) obtained during the MSc trainee of Soumya AGRANE at ONIRIS with the same miniaturized baking system and with organic bread formulation (whole meal flour) are presented in Figure 6 and Figure 8. It showed that a longer baking plateau at 98°C (baking temperature of the crumb) resulted in a harder crumb at the end of staling. The evolution of the kinetic parameter (“” in equation ( )) and of the final Young modulus (E in equation ( )) are presented in Figure 8 and in Figure 9 respectively. Both values increased with increasing duration of the baking. However, the value of was minimally affected (~ + 10% indicating a slower staling for longer baking)

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whereas the texture of the crumb (Young modulus) was significantly affected (+30% from 0 to 8 minutes baking plateau at 98°C).

As a

conclusion, it seems that the longer the baking (temperature plateau at around 98°C), the harder will be the crumb at the end of the staling phenomena. This observation is supported by the fact in the case of a longer baking time, a larger amount of amylose is leached outside the starch granules resulting in a more resistant crumb (mechanical point of view). The SEM pictures presented in [11] show that for prolonged baking the starch granules change in form and it seems also that more material is leached outside the ghosts of the starch granules. Further study are carried out (follow up of EU-FRESHBAKE) to assess if the difference can be explained (i) by a lower amount of crust for part baked bread resulting in a lower amount of water transferred from the crumb to the crust during storage (moisture re equilibration resulting in a more pronounced dehydration of the crumb for conventional bread) or (ii) by a difference in the degree of baking of starch (difference in starch swelling). Results obtained in baking the dough without crust seem to indicate that the longer the baking, the slower the staling rate (see [12]).

Impact of the degree of baking on the Glycaemic Index. One of the major finding of EU-FRESHBAKE regarding nutrition was to find out that partially baked breads had a lower GI than conventionally baked breads. GI was measured in vivo with healthy volunteers by partner KU and by partner PBF. The reduced GI has been observed first with a standard formulation and has been published in an article [13].

In EU-FRESH BAKE PROJECT different processes of baking have been used and their influence on glycaemic index was investigated. They were fully baked and non frozen (FBNF or DIRECT), partially baked and frozen conventional (PBF conv.), partially baked and frozen improved (PBF imp.), fully baked and frozen (FBF), unfermented frozen dough (UFD) and partially fermented and frozen (PFF). The differences in baking parameters among applied processes are presented in table the below.

The significant reduction in GI in comparison to control bread (conventionally baked) have been observed when the appropriate processes (partially baked and frozen- PBF) together with the particular additives (ingredients) were used. The

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30°C

90°C

98°C

10 min

CHILLING 40 min

4 min8 min

12 min16 min

P1 P2 P3P4

TIME ( min)

T (°C)

30°C

90°C

98°C

10 min

CHILLING 40 min

4 min8 min

12 min16 min

P1 P2 P3P4

TIME ( min)

T (°C) Evolution du module de Young (E) de la plaque de mie dégazée précuites lors du vieillissement à 10°C (programme4)

0,000

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E en

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P3: 98°C – 4 min

P4: 98°C – 8 min

STORAGE TI ME AT 10°C AFTER PARTI AL BAKI NG

YOUN

G M

ODU

LUS

OF

THE

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ZED

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B (M

Pa) Evolution du module de Young (E) de la plaque de mie dégazée précuites lors du

vieillissement à 10°C (programme4)

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STORAGE TI ME AT 10°C AFTER PARTI AL BAKI NG

YOUN

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B (M

Pa)

Figure 6: Time – temperature evolution during baking tests done with a slab of degassed dough

(miniaturised system to mimic bread baking).MSc AGRANE-ONIRIS 2009

Submitted J Cereal Sciences 2010

Figure 7: Young modulus of a degassed bread crumb (whole meal flour) in function of storage time at 10°C.

The baking was done according to the evolution shown in Figure 6.

MSc AGRANE-ONIRIS 2009 Submitted J Cereal Sciences 2010

y = 0.0289x + 2.2172R2 = 0.9893

2.1

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2.5

0 2 4 6 8 10

PLATEAU DURATION AT 98°C (min)

TIM

E C

ON

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( ) i

n m

in

.

y = 0.1171x + 2.9668R2 = 0.974

2.82.9

33.13.23.33.43.53.63.73.83.9

44.14.2

0 2 4 6 8 10

PLATEAU DURATION AT 98°C (min) Y

OU

NG

MO

DU

LUS

(M

Pa)

.

Figure 8: Time constant “” of equation ( ) in function of the duration (in min) of the baking dwell at 98°C

(from results of Figure 7 obtained with organic bread).MSc AGRANE-ONIRIS 2009


Figure 9 :Young modulus “E” of equation ( ) in function of the duration (in min) of the baking dwell at 98°C

(from results of Figure 7 obtained with organic bread).MSc AGRANE-ONIRIS 2009



additives were different depending on flour used for baking. Namely, fibres and sourdough powder were used for white flour rolls, while fresh sourdough and whey proteins for whole meal flour rolls baking. The obtained GI were low (below 55 %) for all above mentioned rolls.

Table 1 : Processes of baking applied in FRESH-BAKE PROJECT and the GI values of the products. Values with the same (*) number, come from the same study.

The BLACK and RED marked values are the results obtained by the partner KU and PBF respectively.FBNF or DIRECT

PBF conventional PBF improved FBF UFD PFF

MIXING [min] 9 min. 9 min. 9 min 9 min. 9 min. 10 min.SHAPING + + + + + +PROOFING 30oC 30oC/105 min. 30oC/85 min. 30oC - 28oC/50-65

min.BAKING 230oC/

20 min190oC/3 min and

165oC/14 min.190-200oC/30’’

and 180-170oC/16’30’’

230oC/20 min

- -

COOLING + + + + - -FREEZING (-30oC)

- 30 min 35 min. 30 min. 30 min. 35 min.

STORAGE (-18oC)

- + + + + +

DEFROSTING

- + + + + +

PROOFING - - - - 35oC/60min -BAKING - 230oC/12 min 210-220oC/

8 min- 230oC/

20 min160oC/4min.

180oC/11 min.190-200oC/16

min.

GI ± SEM * 83.03 ± 6** 73.68 ± 1***86.78 ± 11

----

* 60.66 ± 6** 61.81 ± 9*** 67.03 ± 5****67.29 ± 6

----** 55.47 ± 8*** 67.20 ± 3----

* 73.00 ± 9--------

****73.78 ± 7

* 73.28 ± 6--------

****66.83 ± 8

----** 59.47 ± 9

--------

The calculated glycaemic index (GI) (mean ± SEM) ranged from 55.47 ± 8 for PBF improved to 86.78 ± 11 for FBNF. The FBNF has been tested three times and each time had high glycaemic index, above 70 %. The application of freezing treatment to wheat rolls resulted in lower glycaemic indices. Namely, the PBF conventional that has been examined four time always had the medium GI value (55 % < GI < 69 %). The PBF improved in which the baking time and temperature has been modified in comparison to PBF conventional has been tested twice and the GI value was medium as well (55 % < GI < 69 %). The fully baked and frozen rolls (FBF) have been tested twice and in both cases the glycaemic index was regarded as high (> 70 %). The unfermented frozen rolls (UFD) have been tested twice but the glycaemic index was not classified to the same group each time. Namely, in the first case, the GI was high (> 70%),(according to KU Partner) while in the second trial, it was medium value according to Zagreb University Partner (55 % < GI < 69 %). The PFF process involved freezing treatment after partial fermentation. This process resulted in GI of medium value.

The influence of sourdough addition on glycaemic index was investigated by Partner PBF for white and wholemeal part-baked wheat bread. In white breads sourdough prepared with commercial starter LV4 containing Lactobacillus brevis and Saccharomyces cerevisiae var. chevalieri or with LV4 in combination with pure culture Lactobacillus sanfranciscensis was added at 10 % (bread dough basis). The glycaemic response was studied in vivo on ten healthy volunteers. The results showed that the part-baked frozen breads made from white wheat flour with sourdough prepared with investigated starters did not have significantly different GI value from control bread made without sourdough addition (p<0.05). The GI of all these breads was high (>70%). Wholemeal wheat part-baked frozen breads were prepared with 10, 15 or 20 % of sourdough made with commercially available starter with Lactobacillus fermentum without/with enzyme phytase (PL1/PL3), Lactobacillus brevis and Saccharomyces chevalieri (LV4), and pure culture Lactobacillus plantarum. The control wholemeal bread made without sourdough exhibited high glycaemic response (GI >70 %), and sourdough addition (10% and 15%) decreased the GI value of part-baked wholemeal breads from high to moderate (56-69) or even low (PL3 sourdough 20%) (see Figure 10). L. plantarum sourdough containing dominantly lactic acid had less pronounced decreasing effect on bread GI than sourdough containing

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additionally acetic acid (LV4, PL1 and PL3). The optimal sourdough dosage for reducing GI value of bread needs to be further investigated. The paper entitled “Effect of sourdough starter on glycaemic index of part-baked frozen whole wheat bread” with some of the results was submitted to scientific journal Food Research International in November 30 th 2009.

5646

655956

70

5056

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6068 71

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PL115%

PL120%

LV410%

LV415%

LV420%

L.plant10%

L.plant15%

L.plant20%

PL310%

PL320%

GI (

%)

Figure 10 :Glycaemic index of wholemeal bread samples with sourdough additionmean values ±SEM - (data from partner PBF)

The conclusion about the GI tests done during EU-FRESHBAKE is that the most considerable reduction in glycaemic response (up to 22 %) has been noticed for partially baked and frozen rolls, both conventional and improved (PBF), in which the freezing treatment was applied after partial baking. The conventional process of baking under conditions of high temperature and moderate water content leads to gelatinization of starch granules [9, 14, 15] and results in a rapidly digestible product with high GI. However, cooling of gelatinized starch leads to its retrogradation, and result in the formation of starch complexes, called resistant starch (RS), which are insoluble and resistant to gastrointestinal enzymes, thus giving low GI values when consumed [13]. The refrigeration as such may thus be proposed as a first explanation about the reduction of GI.

Another explanation about the reduction of the GI lies in that SEM pictures showed that in the case of partially baked bread, the swelling of the starch granule was less important than for conventional baking. The better preservation of the starch granules in the case of a short baking (partial baking) may be a second explanation about the reduction of the GI. Adding of sourdough to partially baked and frozen bread resulted in a very significant reduction of the GI (see later).

2.1.2 Frozen dough and pre fermentation treatmentsà Impact of the degree of pre fermentation on the volume of prefermented frozen dough The impact of the degree of pre fermentation on the final volume of dough of prefermented frozen dough has been investigated by ONIRIS [16, 17]. Refrigeration was applied after 1h, 1.5h and 2 h before freezing of the dough sticks. After frozen storage, the dough pieces were thawed and fermentation was completed to reach a total of 2 h fermentation (including before and after freezing). Rapid and slow freezing were compared corresponding to freezing at -20°C and -40°C respectively. Results showed that a faster freezing was preferable; indeed, it prevents the collapse of the fragile fermented dough by solidifying the outer part before low temperature reaches the centre of the dough piece. Beside, it was preferable to limit the degree of prefermentation to the minimal level (in our conditions) to obtain the largest bread volume after baking (lower bread density - see Figure 11.

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Figure 11 : Impact of pre fermentation time and freezing temperature on the final bread density [17]

Figure 12 : Evolution of the solubility of CO2 in bread dough(PhD of F. Ben Aissa – ONIRIS) [18]

In addition, an experimental work has been carried out by Fadhel Ben-Aissa (PhD student at ONIRIS) on the determination of the solubility of CO2 in dough in function of the temperature. Results presented in [18] showed that the solubility of CO2 in bread dough increases for lower temperature. Therefore, during refrigeration of the dough, the gaseous CO2 which governs the expansion of the gas cells embedded in the dough will be trapped by the liquid phase of the dough. This will yield in a reduction of the total pressure in the gas cell in combination with the contraction of the gas due to the reduction in temperature (perfect gas law). In addition, the condensation of the moisture contained in the gas cell may contribute to the reduction of the pressure in the gas cell, resulting in a collapse of the dough when refrigerated. Collaboration with partner PBF (visit of PhD student D. Gabric in 2007 and 2008 for a total of 4 months) permitted to do some experiments and to develop mathematical models to better understand the collapse of a pre fermented dough during refrigeration. An example is provided in Figure 16 (scheme of experimental set up) and in Figure 17 (comparison between model and experiment). A good agreement has been observed between model and experiments; as a first result, it appeared that the temperature as such had a much higher impact that the increase of the solubility of CO2 in the dough on the dough collapse during refrigeration.

1V/cm T(t)

Dough 70g

Displacementtransducer 1V/cm T(t)1V/cm T(t)

Dough 70g

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Figure 13 : Scheme of experimental study on the contraction of prefermented dough during refrigeration (collaboration between 2 PhDs of ONIRIS and PBF –

paper in preparation).

Figure 14 : Evolution of the dough volume after pre-fermentation (80 min at 30°C) followed by a refrigeration at 4°C.

Comparison of experiment (PhD D. Gabric-PBF) and model (F. Ben Aissa – ONIRIS)

à Impact of low temperature on dough formation and fermentation ability The impact of refrigeration during fermentation on the crumb structure was investigated by partner BILB-EIBT with the reference and improved gluten formulation. The objective was here to assess if the action of enzymes during a refrigeration step could led to an improvement of the quality of the bread. In a first trial series basically two strategies were investigated with the conventional process. Strategy A was with no pre-proofing and strategy B was with a pre-proofing step. In a second trial series the conventional and part baked process were additionally investigated applying also strategy A and B in each process. For the step of refrigeration the influencing effects “time” and “temperature” were varied according to a design of experiments (see Table 2).

Table 2 : Investigated conditions for the refrigeration step applied for Strategy A and B

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In strategy A the refrigeration step was carried out directly after dividing and moulding of the dough pieces (before fermentation) whereas in strategy B, the refrigeration step was applied after pre-proofing of the dough pieces. The expansion ratio was checked. In order to obtain always the same volume of dough pieces before the baking step the fermentation was controlled with the volume factor 4.0 for the conventional process and 3.6 for the part baking process. After the baking process and cooling the products at room temperature the volume, crumb firmness and the porosity were analysed according the EU-FRESHBAKE protocols. It was found that the products from strategy B with the pre-proofing step showed a significant higher pastry volume as illustrated in Figure 15 & Figure 16. Comparing the conventional and part baked process higher volumes were achieved with the conventional process. But this could be expected because of the higher volume factor of 4.0. The use of a pre-proofing step did not influence the pastry volume significantly in the second trial series (see Figure 15 & Figure 16). Porosity depends on the pastry volume and is the denser and more even the smaller the pastry volume is. Products with bigger volume showed a more open and uneven porosity. The temperature did not show significant influences on the products.

Figure 15 : Example of pastries stored at 4 °C for 10 hours (left: A - no pre-proofed / right: B - pre-proofed)

Figure 16 : Average values with 95%-confidence interval for the specific pastry volume depending on strategy and time of refrigeration

à Freezing of wholemeal dough improves minerals availability [19] Partner CSIC-IATA has investigated the interest of fungal phytase to improve the nutrition quality of whole meal wheat flour. Key results are gathered in the paper [19] (“Wholemeal wheat bread: a comparison of different breadmaking processes and fungal phytase”). Despite the beneficial effect of consuming whole wheat bread, public’s acceptance of this product is limited due to its lower volume, coarser texture and faster staling compared to refined wheat bread. Therefore, some technological efforts are needed in the performance of whole wheat breads to meet consumer’s needs and demands. Concerning bakery products, freezing dough, partially baked or fully baked bread become in many cases necessary to face the present demands [20]. Numerous studies have been focussed on the sensory and technological quality of refined wheat loaves obtained from frozen dough or partially baked breads and those revealed that breads with qualities close to the ones obtained from conventional breadmaking process are obtained. Nevertheless, scarce information exists about the impact of those breadmaking processes on whole wheat breads loaves, where studies have been addressed to the improvement of formulation for counteracting the negative effects of the bran particle size on the breadmaking performance and bread quality. EU-FRESHBAKE has investigated the effect of different breadmaking processes (conventional, frozen dough, frozen partially baked bread) and the effect of the storage period on the technological quality of the fresh wholemeal wheat breads. In addition, the impact of the exogenous fungal phytase on the phytate content was also determined. Results showed that breadmaking

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technology significantly affected the quality parameters of wholemeal breads (specific volume, moisture content, crumb and crust colour, crumb texture profile analysis and crust flaking) and frozen storage affected in different extent the quality of the loaves obtained from partially baked breads and those obtained from frozen dough, particularly crust flaking.

Breadmaking process and the addition of fungal phytase significantly (P<0.05) affected the phytates hydrolysis during frozen storage (Figure 17). Initially, the InsP6 amount showed a slight increase during frozen storage compared to the samples without storage, which was significant (P<0.05) in the case of PB samples. Presumably, the effect of freezing and frozen storage on dough microstructure could favor both the substrate liberation and the accessibility of the fungal phytase to the phytate compounds, as has been observed at dough level [21], being the overall result an increase in the level of InsP6. A reverse tendency was observed with longer storage, the InsP6 amount significantly (P<0.05) decreased, thus enzymes were not inactivated. On the other hand, in frozen systems although the low temperatures decrease reactions rate, the increment of solute concentration in the unfrozen phase could increase the rates. Another factor that may be involved is a possible catalytic effect of ice crystals, greater proton mobility in ice than in water, a favourable substrate catalyst orientation caused by freezing or a greater dielectric constant for water than ice. Regarding the type of process, in general the InsP6 level was significantly (P<0.05) higher in breads from PB samples than those from FD samples (Figure 17). Partial baking could induce partial inactivation of the fungal phytases, whereas in FD samples the enzyme might remain active during the storage. Therefore, although phytase did not induce a significant effect on bread specific volume and crust flaking, significantly softer crumbs were obtained in breads from FD containing phytase.

0

1

2

3

4

5

6

7

InsP

6, µ

mol

/ g d

.m.

FD - FD + PB - PB + 01

23

Time (months)

Figure 17 : Effect of fungal phytase addition, bread making process and frozen storage on residual InsP6 content in whole wheat bread.Breads containing phytase (+) or in the absence of phytase (-). FD: frozen dough, PB: partially baked [19, 21]

Therefore, freezing and frozen storage of wholemeal bread in the presence of fungal phytase decreased significantly the phytate content, independently of the bread making process followed, thus the combination of both variables could be a good approach to increase the mineral bioavailability in whole wheat breads.

2.1.3 Impact of the process on Bread aroma and bread qualityà Evaluation of the quality of bread: a quality index The expression of bread quality index (QI) was based on technological characteristics in order to enable objective evaluation of breads produced by different processes. QI was determined using the instrumental methods for evaluation of crumb firmness, bread specific volume, shape (height/diameter) and sensory test for flavour evaluation of bread produced by different recipe (gluten bread, gluten-free bread and organic bread) and processes (UFD, PBF, FBF) in comparison to bread prepared following the reference recipe and process (conventional). The obtained results of each bread property were normalized by linear transformation according to [22, 23]:

if xmax = xopt

and

if xmin = xopt

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The quality index of bread sample (QI) is calculated as a sum of normalized variable (z i) multiplied by the factor of significance for the attribute (0.3 for specific volume; 0.1 for shape, 0.3 for crumb firmness and 0.3 for bread flavour), relatively to the reference (conventionally produced) sample:

wherezVs is normalized value for bread specific volume; zSh – normalized bread shape (height/diameter); zFc – normalized crumb firmness and zBf- bread flavour.

The paper entitled „Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making“ was published in Food Research International, 41 (2008) 714–719.

à Impact of selected baking process on bread aroma The PhD thesis of Pauline POINOT, who has been engaged by ONIRIS within EU-FRESHBAKE has been defended in October 2009. The focus was on the impact of selected baking processes on the aroma of bread. Most of the results presented below are detailed in references [24, 25].

To analyse the impact of the process stages on bread flavour, an extraction method has been optimised. Among the techniques which could be applied to identify the compounds responsible for the bread flavour, Solid-Phase MicroExtraction (SPME) is a particularly useful method compared with others which are more tedious or more expensive. It is sensitive, selective and compatible with low detection limits. Placed in the sample headspace, SPME is a non -destructive and non-invasive method to evaluate volatile and semi volatile compounds. The optimisation of Head Space-SPME (HS-SPME) for the bread volatile compounds extraction was carried out to produce breads odorant extracts representative to the corresponding food. Several HS-SPME conditions were then tested (fibre type, extraction time and extraction temperature), in order to obtain extracts as close as possible to the bread odour perceived by the human nose. Among the tested conditions, a 75 µm CAR/PDMS fibre, associated with an extraction time of 30 min and an extraction temperature of 35°C permitted to obtain breads odorant extracts representative to the bread odour. These conditions were then applied to analyse breads obtained under different bread making processes. The impact of the partially baked process was then analysed by comparing the aromatic profiles of conventional (or fully baked) breads and part-baked breads. As well, adding a freezing stage in the process of the conventional and part-baked bread was studied, by comparing the volatiles released from frozen and non frozen breads. The aromatic profile of frozen dough breads was also studied and compared to the one of the conventional bread.

Breads were formulated according to reference recipes and baking procedures from EU-FRESHBAKE (wheat flour - type 55 – French standard). Bread makings were realised four times. The identification and the quantification of volatile compounds trapped were then carried out and a PCA was performed on the mean quantity of volatile compounds identified for each bread making (Figure 18).

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2-Methyl-1-propanol

1-Propanol

Ethanol

3-Methyl-1-butanol2,3-Dimethylpyrazine

2-Methyl-1-butanol

2-Acetylfuran

2,3-Pentanedione

2-Pentylfuran

2,3-Butanediol

3-Methylbutanal

Propionic acidHexanal

Maltol

1-Pentanol

Furfuryl alcohol

2,3-Butanedione

2-Butanone

2,5-Dimethylpyrazine

2-Methylfuran

Acetic acid

Furfural

Pyrrole

Isobutyric acid

Ethyl acetate

1-Octen-3-ol

Butyric acid

2-Methylpyrazine

2-Ethylpyrazine

1-Hexanol

Phenylethyl alcohol

2-Ethyl-6-methylpyrazine

Pyrazine

5-Methyl-2-furfural


2-Methylbutanal

Benzaldehyde

2-Methylpropanal

Hexanoic acid

3-Hydroxy-2-butanone

Hydroxyacetone

Dihydro-2-methyl-3(2H)-furanone

1-Methylpyrrole

3-Furfural


Isovaleric acid

PC 1 - 78.2%

PC 2

- 12

.0% Partially baked

frozen bread

Partially baked bread

Fully baked bread

Fully baked frozen bread

-8

-6

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- 12

.0%

Partially-baked bread process

Fully baked bread process

Figure 18 : Correlation plot and bread extracts plot of the quantitative data obtained for the four breads extracts in the two first dimensions.

A total of 46 volatile compounds were identified. The quantities of these volatiles varied between the different bread-makings. Indeed, it could be seen that the HS-SPME conditions applied discriminated fully baked breads (frozen or not) from partially baked breads (frozen or not). As shown of the bread extracts plot, fully baked bread and fully baked frozen bread are opposed to partially baked and partially baked frozen breads on the first dimension. The volatile extracts of the two first breads were characterised by higher quantity of Maillard compounds. Partially baked breads (frozen or not) extracts were characterised by lower amounts of these compounds, whereas they contained more alcoholic compounds issued from the fermentation and/or the lipid oxidation. Compared to the results obtained from a discriminative sensory analysis, it was demonstrated that these analytical differences had an impact on breads odorant perceptions. Indeed, the odours of fully baked breads were perceived differently from the ones of partially baked breads.

In order to determine the impact of the freezing stage on fully baked bread and partially baked bread aroma, an ANOVA was performed on the volatile compounds quantities in fully baked bread compared to fully baked frozen bread, as well as in partially baked bread compared to partially baked frozen bread (data not shown). These results revealed that adding a freezing stage in these two bread making processes did not have a significant effect at a confidence level of 5% on bread volatile compounds released. Indeed, extracts obtained from fully baked bread and fully baked frozen bread had a similar volatile compounds composition. Extracts obtained from partially baked breads were also characterised by a close composition.

The flavour of frozen dough bread was also compared to the one of the conventional bread. Results reveal that neither its odorant perception, nor its volatile composition differed from the one of the conventional bread. More results can be obtained in the PhD manuscript of Pauline POINOT (in French – reference [26]) and in the papers published by P. Poinot. à Impact baking process on acrylamide The impact of baking process on selected neoformed compounds has been investigated by ONIRIS. The objective was to assess if bake off technologies have an impact on neoformed compounds. Pr Keramat (IUT-Iran) as visiting professor in 2008 at ONIRIS carried out an experimental design in collaboration with T Dessev (post doc – Univ. Food technology – Plovdiv) ) to determine the amount of acrylamide in bread crust. Conventional bread baking and partial baking processes have been compared.

The amount of acrylamide formed during different conditions of baking was measured in bread crust. In parallel to fresh baked bread project, 29 samples are prepared according to an experimental design. The variation factors are three different temperatures (170, 200 and 230oC) of the bottom and the top of the oven and three amounts of steaming (100, 200 and 300 ml). Along with these factors, six breads are collected after the crumb temperature is reached to 98 oC and baked for five minutes. Three of those are kept at 4oC for a week and then baked under the same conditions for fifteen minutes. The other three are analyzed as partial baked breads. The full baked breads are baked for twenty minutes after the temperature of the

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crumb reaches to 98oC. The whole crust is separated and dried at room temperature by the oven with air circulation over night. After that, the dried crusts are finely grounded and stored at -21 oC. Acrylamide measurement was with a GC. The concentration is given in µg per ml of mother solution.

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T = 170 to 230°C) and of stone temperature (bottom T = 170°C to 230°C) for fully baked breads.

Figure 20 : Pareto chart for acrylamide concentration in function of steaming (100 to 300 ml), vault temperature (top

T = 170 to 230°C) and of stone temperature (bottom T = 170°C to 230°C) for part baked breads after second baking.

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Figure 21 : acrylamide concentration (µg/100 ml of mother solution) in function of steaming (100 to 300 ml) and of stone temperature bottom T = 170°C to 230°C) for fully

baked breads.

Figure 22 : acrylamide concentration (µg/100 ml of mother solution) in function of steaming (100 to 300 ml) and of

stone temperature (bottom T = 170°C to 230°C) for fully baked breads after second baking.

One can see in Figure 19 and Figure 21 for fully baked bread (conventional), and in Figure 20 and Figure 22 for part baked bread (after second baking) that :- The amount of acrylamide is slightly lower for part baked bread in particular for low steaming. This can be explained by the fact that for high steaming, the expansion of the bread is more pronounced during baking resulting in a more insulating loaf (heat transfer) and therefore in a higher rise in temperature of the crust. However, this hypothesis is in opposition with the results proposed by [27] who did baking with injection of steam at different moment during baking. This resulted in a lower amount of acrylamide. - In our results, the vault (top) temperature has more influence on acrylamide formation for fully baked bread whereas for part baked bread it is the stone temperature which has more influence. This can be explained by the fact that for part baked bread, a shorter baking is done (first baking). Since the baking is divided in two steps (part baking and final baking), the crust is exposed to a different treatment than for direct baking.More on acrylamide in baking is available in the final HEATOX project report and in [28]. Globally, it seems that part baked bread is contains less acrylamide (or eventually a similar amount) than similar bread baked directly.

2.1.4 Modelling and understanding unit operations in bakingà Modelling of dough and bread freezing Modelling of dough and bread freezing has been carried out during the PhD of F BEN AISSA at ONIRIS. The models have been developed to better understand the impact of refrigeration on the quality of bread in particular for bread freezing. Indeed, during freezing, bread crumb contracts exposing the crust to strains which may result in crust flaking. Coefficient of thermal contraction of the crumb has been determined experimentally with a dilatometer. A good agreement has been observed between model and experiments. Results have been presented in the PhD of F Ben Aissa defended in December 2009 in Nantes. [29].

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à Modelling of dough expansion and contraction during low temperature excursions During the PhD of Fadhel Ben Aissa ([29] – done at ONIRIS), a model has been developed to describe the expansion and contraction of a dough during fermentation and contraction. This work has been done in collaboration with partner PBF from the University of Zagreb (visits of D. Gabric in 2007 and 2008). Different hypothesis have been considered: the initial cell distribution was uniform in diameter and the temperature in the dough piece was supposed to be uniform. A refined modelling has been developed regarding the equilibrium of the gas cell in the dough. In the case of prefermented dough exposed to refrigeration, during refrigeration the gas cells are exposed to a pressure drop resulting in a collapse of the fragile structure. The pressure drop is caused by the reduction of the partial pressure of air (perfect gas law), by the condensation of moisture and by the increase of the solubility of CO2 in the dough. Results (comparison between model and experiments ) are presented in Figure 13 & Figure 14 as shown before.

à Modelling of dough baking The mathematical modelling of dough baking takes into account heat and mass transports combined with volume changes of the matrix (development of a gas fraction); partner CEMAGREF has worked with the objective of better understanding the bottlenecks linked to baking under low pressure or baking of prefermented dough. Compared to the literature, improvements have been proposed so to take into account the balance between the increase of pressure in bubbles (at the global porosity scale considered here) and the mechanical resistance of the dough film surrounding the bubble. Different transport mechanisms were also considered, particularly the evapo-condensation-diffusion mechanism that is suggested by numerous authors to be responsible for the fast increase of temperature and moisture content at core during baking. The model is available in a 1D (sheet with moving boundary at the top only) and 2D (cylindrical with moving boundary at the half top surface) geometries. The model was validated for a large number of variables, as temperature and water content profiles, overall water and CO2 losses. Overall and local expansion of dough was dynamically monitored by MRI and compared to simulation. Lastly, it should be emphasized that confrontations between models of baking and experiment are not very numerous in the literature and still rarely at such scales (profile of several points) or on a large range (number of variables) as those proposed in this study. The experimental trends were appropriately reproduced, providing a satisfactory qualitative validation of the model. Considering the validation on local and overall scales, there was no invalidation of the mechanisms as they were proposed and formalized in the model, even if some discrepancies were observed for local porosities and water content at the surface layers for the longest baking times. It should be emphasized here that some results may require a more thorough analysis of the underlying mechanisms and that such analysis should be validated against a larger data base with other experimental conditions.Analysis of local expansion monitored by MRI established that not all regions in the bread loaf expanded to the same extent and at the same rate, and some of them were subject to late compression, generating porosity heterogeneities between the core and the surfaces. The inflation of bubbles was successfully simulated at the beginning of baking and at core for prolonged baking. Squeezing of crumb beneath the top surface was initiated but the model failed into reproducing the same intensity of squeezing as observed by MRI at the end of baking. Squeezing of crumb above the bottom surface was not reproduced at all –conversely it was the area of the highest expansion.

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Figure 23 : Experimental and simulated temperature at core (up-left), total mass loss (up-right) and CO2 release during baking (bottom). Temperatures are simulated at the experimental positions as well as for positions 1mm higher or lower (dotted lines).

On the one hand, the mechanical dynamics in the surface layers of dough did offer a resistance to crumb expansion, as expected; this was evidenced by the early cessation of the oven-rise compared to bubble inflation at core and the squeezing of crumb beneath the top surface. First hypothesis to explain the discrepancy reported above was hence that the viscosity was not high enough especially at the very surface, that the model of viscosity fitted on a couple of data set failed in reproducing adequately the mechanical behaviour of extreme heat moisture pathways encountered in the surface layers and that more pathways should be reproduced in the DMTA oven and added to the data basis before the fitting of the model of viscosity.On the other hand, the balance between pressure forces in the crumb and viscous forces in the surface layers was highlighted. Pressure forces are driven by the rate of gas formation, the rate of gas escape and the stiffening of dough films. The parameters governing these mechanisms will be undoubtedly fine-tuned together with the dependency of mechanical properties on water content and a preliminary sensitive study to these parameters will be required upstream.

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Figure 24 : Experimental (MRI) versus simulated profile of local porosity at (left) 3min, (right) 10min of baking.

2.1.5 Energy in existing processes.

à Control of final temperature during freezing process to save energy Controlling the final freezing temperature of the product can result in energy saving between 30 and more than 50% depending on the conditions. Bread freezing is challenging for several reasons. At first it is a poorly conductive material resulting in a long freezing even though the enthalpy change per kg of product to consider for the freezing is relatively lower than for other foods such as meat for example. Second, when frozen, it occupies a large storage volume due to its low density. There are also some quality issues such as flaking off of the crust. Bread quality can be significantly affected by the freezing rate. However, it seems that even though the freezing should not be too long to prevent excessive moisture loss, a very fast freezing rate may yield in crust flaking problems due to the thermo-mechanical problem linked to crust flaking as presented by [3, 5]. Indeed, the contraction of the crumb during freezing exposes the outer layer of the bread (namely the frozen crust) to contraction strain.

EU-FRESHBAKE has investigated the impact of processing conditions on energy demand during freezing. Results have been obtained with a small scale freezer (1.5 m3 - 9 kg/m3) and a larger freezer (5 m3 - 8 kg/m3). The detailed results obtained in the small scale freezer have been published in [30-32]; the results obtained with the large freezer have not been published yet.

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Equipments that have been used in this work used electrical energy. The commercial brands of the equipments are not provided for confidentiality reasons. Bread dough was made using a simple bread recipe. The recipe was for 100 g flour, 58 g water (CONV) or 52 g water (PBF), 5 g yeast (CONV) or 2 g yeast (PBF) (Michard SAS - Theix, France), 2 g salt (Esco, Levallois-Perret, France S.A.) and 1 g improver (PURATOS – Groot-Bijgaarden - Belgium). The breads were partially baked in a preheated oven at 190°C. The set point was then adjusted at 175°C during the baking which lasted 17 minutes in total. Freezing was done in a air blast freezer (internal volume 1.5 m3) equipped with 4 fans of 300 Watts each. The freezer was set so that the fans were in operation during the whole freezing process even if the compression unit was turned off by the regulation system.

The set point temperature was either –20 °C or –30 °C. The breads were installed on aluminum trays in a rolling rack. Breads made from 13 kg of dough were used for each freezing experiment. Two set point temperatures were used, -20 °C and -30 °C for case 1 and 2 respectively. The breads were installed on aluminum trays into the rolling rack were equilibrated at 30 °C in a fermentation cabinet before freezing. The temperature of the bread placed on the trays was measured during freezing and was averaged from the temperature of three breads located at the upper middle and bottom locations of the trays installed in the rolling rack. The temperatures of the trays and of the rack were logged and used for the energy balance. An energy counter was used to measure the energy consumption. The energy counter had a 2 Wh or 7.2 kJ resolution (VM14 96 - Carlo Gavazzi, Lainate, Italy). The specific electrical energy demanded was calculated from the mass of dough. The water resulting of frosting was removed from the evaporator heat exchanger with compressed air before each test. The freezer was equilibrated for 30 min at the selected set point temperature prior to freezing. The energy was measured until an average temperature of – 14.8 °C was reached by the breads. This temperature corresponds to the temperature for which 80 % of the freezable water is frozen. The temperature was determined from an enthalpy function that had been established assuming a crust – crumb ratio of 0.2. The total mass of the bread was measured before and after baking or freezing. More details are available in [33].

Figure 25 : View of the rolling rack with the empty trays installed. The arrows indicate the direction of the air blown by the fans.

Figure 26 : View of the 4 fans which were blowing the air on the breads installed on the trays.

RESULTS - Impact of the set point temperature on energy demandThe impact of the set point temperature on the energy demand is quoted in Figure 27. It is clear that the lower is temperature, the lower is the specific energy needed to freeze the bread. The final temperature of the bread has also a big impact. The criterion proposed by the IIR to determine if a product can be considered as frozen is, either that 80% of the freezable water is effectively frozen or that the temperature of the product is -12°C [34]. In our case, the criteria to consider was the “80% of freezable water frozen”, which correspond to around -15°C [33].

The values that were observed in this small freezing unit are not fully representatives of the values that would be obtained on a large freezer (values should rather be around 0.5 MJ.kg -1). However, the values that we measured correspond to the realistic case of a freezing operation in a medium scale blast air freezer. Other results obtained with a larger freezer which was equipped with the same power for the fans (5 m3 internal volume and 3 fans of 400 Watts each) showed that values of the energy demand were around 0.5 MJ.kg-1. Other experiments have been done with a reduced power of the fan (not shown). However, such equipment represents what can be found on the market and used by SMEs.

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Figure 27 : Impact of the set point temperature on the freezing time for -20°C and – 30°C set point temperatures.

Figure 28 : Impact of the set point temperature on the energy demand for freezing of bread between 30°C and a given temperature

The pie chart presented in Figure 29 has been obtained by considering some unexplained losses at a 10% level. This adjustment has been done to accommodate uncontrolled losses linked for example to door opening, heaters installed around the gasket of the door to prevent sticking, etc…. The coefficient of performance (COP) was adjusted to reach this 10% level; the COP was 0.83. Once can see that the fans demand around 42% of the available refrigeration energy, which is a lot. The energy demanded by the fans, could be reduced by reducing the fan speed. This has been done in other experiments.

Energy of fan; 42%

Energy of walls; 14%

Energy of support; 13%

Energy of product; 21%

Unexpl. Losses; 10.0%

Figure 29 : Pie chart of the energy demand at -30 °C set point. The basis is the net refrigeration energy. The unexplained losses have been arbitrarily adjusted at 10% (COP = 0.83).

The data related to frozen storage energy are scarce and depend a lot on selected conditions such as volume of the cell, set point temperature, occupation ratio, ventilation, …. Data provided by a report available from [35] have been used. as a first approach. The energy for frozen storage was evaluated as (mean value) 75 kWh.m -3 storage per year or 270 MJ.m-3.Yr-1. The occupancy ratio of cardboards in the frozen storage was evaluated to be 0.7 m 3.m-3 storage. The occupancy ratio of breads in a cardboard was determined experimentally and was 120 kg.m -3. The effective occupancy ratio was therefore 84 kg.m -3 of storage. This results in energy for the frozen storage of 270 MJ.m -3 storage or 22.5 MJ.m-3 storage for one year or again for one month 0.268 MJ.kg-1.month-1. Considering a freezing energy of 1 MJ.kg -1 of bread, the evolution of the relative energy corresponding to the process and to the storage respectively is shown in Figure 30. After 3 months of frozen storage, the energy taken for freezing the bread was almost equal to the energy spent during the frozen storage. This indicates that even though a lot of efforts are done to reduce the energy demand during the freezing process, the energy demanded during the frozen storage can become much higher. Therefore, the frozen storage should not be too long if possible. A more realistic overview of the energy stake linked to frozen storage is shown in Figure 31. In this case, the energy considered for the bread encompasses the energy for partial baking, freezing and final baking (making a total of 3.5 MJ.kg -1). After 3 months storage, the frozen storage energy represents around 20 % of the cumulated energy.

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Figure 31 : Relative percentage of the total energy for frozen part baked bread (3.5 MJ.kg-1 for partial baking, freezing and final baking

according to [33] and of the frozen storage energy (0.268 MJ.kg-

1.month-1) in function of the frozen storage duration.

Another set of results has been obtained by partner TTZ using larger equipments. Different bake-off technologies were investigated in terms of their energy consumption during the freezing step. Bake-off technologies which contain the freezing step are the fully baked frozen process (FBF), the part baked frozen process (PBF), the unfermented frozen process (UFD) and the pre-fermented frozen process (PFF). To measure and compare the energy needed for each bake-off technology there were produced as much products as needed to have a full occupied freezer. That means for each trial 18 baking trays were filled with 30 pieces of dough or baked/par-baked products. The energy for freezing was determined by controlling the core temperature inside the product which should reach around -18 °C. Additionally the energy for cool down the freezer at an operating temperature of -30 °C and for cooling the equipment such as the baking trays and rolling carrier as well as the energy needed for running the fans have been determined and partly theoretical calculated for setting up an energy balance calculation. The unexplained energy losses are the difference between the theoretical calculated energy and the practical measured energy consumption. Most energy was needed for cooling down the freezer to its operating temperature of -30 °C. The energy for freezing the dough or baked product was between 16 and 19 %. For running the fans between 11 and 17 % of the energy was needed. In this study between 2 and 7 % of the measured energy was declared to unexplained losses.

Figure 32 : Distribution of Energy during shock-freezing depending on different bake-off technologies. A fully loaded shock-freezer was used.

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2.2 OBJECTIVE 2: To develop innovative process pathways.

2.2.1 Vacuum baking Moderate vacuum (-20kPa) during baking favoured oven rise (28% compared to 18-20% in commercial oven) with lower temperature (90°C compared to 230°C). Given the operating temperature of the air in the oven, the crust was still white (no brightness) and thin, making this technology applicable to part-baked bread only. Water loss was also reduced (18% down to 8%). Due to lower operating temperature and lower load for the initial oven heating and then for temperature regulation, up to 50% of energy might be saved still relative to the conventional part-baked bread technology. The concept and the set-up of the process under concern were carried out on the lab scale and would merit confirmation on pilot scale.

Effect of different parameters on oven-rise was tested, such as: proofing time, pressure lowering, steam injection and flour crop. Proofing time was the most sensitive parameter. A short proofing duration produced an increase in oven-rise from 28% (at 45 min proofing) to 50% (at 30 min proofing). This would undoubtedly lead to higher potential reduction of energy consumption, although this point was not further investigated. Conversely, a proofing duration of 60 min combined to a vacuum baking at -20 kPa yielded oven-rise of the same order as the one obtained at atmospheric pressure in the vacuum laboratory oven.

Ultimately the crumb texture was also coarser, with medium to large bubbles quite uniformly distributed (see deliverable D5.19); some dense areas might also appear at the bottom. Monitoring with Magnetic resonance Imaging combined to variations of different process parameters provided a better understanding of bubble growth under partial vacuum baking and further control (see deliverable D5.23). In no case did the lowering of pressure (within the first few minutes of baking) produce heterogeneities in crumb texture. Dense areas in crumb at the bottom were shown to disappear by controlling the temperature increase at the plate. In fact, the formation of a dry skin at the dough surface, especially near the bottom, controlled the overall expansion and the extent of densification in crumb. Steam injection was not helpful in the present conditions, although it would merit further investigation before final conclusion. Large bubbles reported above were observed when overall expansion was maximised. Although it would merit further analysis and investigation, it was understood that these bubbles appeared where the stresses were the highest in the roll, the dough being too highly stretched in this region.

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Figure 33 : Total height during baking and cross bread section of partial vacuum baked and conventional direct baked breads.Pictures on the right: LEFT = vacuum baking, RIGHT = conventional baking.

2.2.2 Amyloglucosidase : up to 15% energy saving during bakingDuring EU-FRESHBAKE, partner TTZ-EIBT has investigated the impact of Amyloglucosidase (AMG) on crust colouration and by the way on baking duration. The enzyme has been provided by partner PURACOR. The effect of 300 ppm and 600 ppm EU-FRESHBAKE-AMG (related on flour) on the browning behaviour were analysed and compared to a reference without EU-FRESHBAKE AMG (see Table 3). AMG does decompose the starch to glucose which promotes the work of yeast and therefore the browning reaction. The part-baking process was used for this analysis. For the pre-baking step the conditions were the same in all trials with and without EU-FRESHBAKE AMG. In the final baking step the products were baked with the same temperature conditions but in the cases with the addition of EU-FRESHBAKE AMG the baking program was shortened from 12 min. down to 10 and 8 min. in step 1 (see Table 4). The effect of EU-FRESHBAKE AMG was determined by comparing the degree of browning using the Lab-colour space as reference.

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Results of baking trials with the use of EU-FRESHBAKE AMG and the reduced baking time (in step 2 of the project) showed that under this condition the dosage of 600 ppm EU-FRESHBAKE AMG did lead to a comparable colour with the reference product. The product with the addition of 600 ppm EU-FRESHBAKE AMG was baked with a four minutes shorter final baking program and this means an energy reduction of around 30 %.

Table 3 : Used recipes for comparison of different dosage of EU-FRESHBAKE AMG

Table 4 : Baking programs for the part-baking process. The second baking step was reduced from a baking time of 12 min. down to 10 and 8 min.

à Mist Fermentation – Energy saving during baking (energy saving 17%) Partner TTZ-EIBT has investigated the interest of pre fermentation on the final quality of bread made with frozen dough; this is called the pre-fermented frozen dough process (PFF). A conventional working fermentation chamber in which the steam is produced by vaporising was used as reference process. Using this reference system the baking time for the products was about 31 min. In a second trial the PFF dough pieces were fermented in a novel fermentation chamber with the ultrasonic smokescreen system and the products were baked with the same baking program but different baking times with 31 min., 29 min., 27 min. and 25 min. After the baking process the browning of the products were compared using the Lab-colour space system. Considering the conditions in this study the colour of the products fermented with the ultrasonic smokescreen system and baked with 27 minutes showed nearly the same colour as those products coming from the conventional fermentation system baked with 31 minutes (see Figure 34). The ΔE (colour difference) was the smallest meaning it is most comparable with the reference product. The 4 minutes shorter baking program in this case means an energy reduction of around 17 % (see Figure 35).

Table 5 : Measured Lab-values of the baked products

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Figure 34 : Picture of the baked products depending on the baking program. The two upper lines of bread have been obtained with pre fermented frozen dough using Ultrasonic smokescreen fermentation,

and the two products at the bottom have been obtained with conventional fermentation cabinet.From left to right, the baking time was 31, 29, 27 and 25 min. Based on the crust colour, a baking time of 27 min for PFF +

Ultrasonic smokescreen was similar to a conventional process with 35 min baking time.

Figure 35 : Results of the measured energy for the products produced with a conventional fermentation system and with the novel ultrasonic smokescreen – system (MicroTec)

2.3 OBJECTIVE 3: To develop innovative formulations adapted to the innovative processes.

2.3.1 Gluten bread formulation and GIAdded fibres combined to partial baking induces higher reduction of GI, with the subsequent nutritional impact. The addition of fibres together with freezing treatment significantly reduced the glycaemic index of wheat rolls ( P<0.05). This effect has not been seen when fibres or freezing treatment were used separately.

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Figure 36 : Glycaemic index (%) of fresh and frozen storage wheat rolls enriched with fibres. Data are shown as a mean ± SEM. Different letters show significantly different values at P< 0.05.

Partner PURATOS has contributed to the formulation of bread, in particular in proposing selected fibres and sourdough. The effect of addition of different sourdoughs, respectively at different concentrations, to the recipe of PBF rolls has been evaluated and a dry wheat sourdough that allows adding a sufficient amount of organic acid, in order to positively influence the GI of the final product and obtain PBF rolls with good sensorial properties after final baking, has been selected. Addition of the dry wheat sourdough to the recipe of PBF rolls allows obtaining a final baked product with a low GI, < 55.

2.3.2 Innovative ferments adapted to bake off technology.Ferments have been tested and selected by partner PBF according to both nutritional and quality effect on the fresh product. The work has been carried out within the PhD preparation of Domagoj GABRIC. Initially, the potential of sourdough addition in part-baked frozen wholemeal wheat bread for overcoming volume and crumb texture impairment was evaluated. The sourdough was prepared with wholemeal wheat flour (ash content 1.7 %), tap water (100% on flour), and starter in fermentation cabinet at 30°C, 15 to 18 h, until pH 4 was reached, depending on the used starter . For sourdough fermentation two commercially available starters Pallazo PL1 (Blessing Biotech GmbH, Germany) containing Lactobacillus fermentum, and Saf Levain LV4 (Lesaffre, France) Lactobacillus brevis with S. cerevisiae var. chevalieri, and pure cultures Lactobacillus plantarum (DSM2601) and Lactobacillus sanfranciscensis DSM20451 (DSMZ GmbH, Germany) were used. Sourdough was added in bread dough at three levels: 10 %, 15 %, and 20 %. The sourdough starter and dosage did not significantly influence the maximum relative volume expansion ratio () of dough during proofing, while the proofing time (t inifinity) was shorter when sourdough was added. Sourdough addition prolonged time when bread dough started to rise but the maximum specific growth rate of dough was increased, depending on the sourdough dosage. As reported in literature, the drop in pH associated with organic acids production causes an increase in the proteases and amylases activity of the flour, thus leading to an increased concentration of free sugars and weakening of gluten structure. Since gluten is partially degraded, dough capabality of keeping developed CO2 is reduced in comparison to yeast dough.

For baking test, bread dough was proofed according to determined t infinity and breads were produced according to the established EU-FRESHBAKE part-baked frozen protocol. After final baking and 1 hour cooling at room temperature, quality parameters of bread samples were determined. The positive influence of LV4 and L.plantarum sourdough addition up to 15 % on bread specific volume and crumb firmness was determined (Figure 37 & Figure 38) while bread shape has remained almost the same. PL1 sourdough did not affect bread quality parameters while L. sanfranciscensis sourdough addition in experimental conditions had negative effect. However, higher sourdough dosage (20 %) had detrimental effect on bread volume and crumb texture decreased specific volume in comparison to control bread, caused by weakening of the gluten network. All bread samples had improved flavour with sourdough addition. Overall, the highest bread quality in terms of specific volume, shape, crumb texture and flavour was achieved with addition 15 % of LV4 and L. plantarum sourdough. During sourdough fermentation, lactic acid bacteria metabolites, mainly organic acids, exopolysaccharides (EPS) and/or enzymes which have

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been shown to have a positive effect on the texture and staling of bread (Arendt, Ryan and Dal Bello, 2007). An original paper entitled „Influence of sourdough addition on dough proofing and quality of wholemeal partially baked frozen wheat bread” was subimitted to Journal of Food Process Engineering.

Figure 37 : Influence of sourdough addition (with starter L. fermentum (PL1), L. plantarum (Lp), and L. brevis with S. cerevisiae var. chevalieri (LV4)) on specific volume of part-baked wholemeal wheat bread

Figure 38 : Influence of sourdough addition on crumb firmness of wholemeal part-baked frozen bread

2.3.3 Fibres in BOT: impact on the physical characteristics of breads.Partner CSIC IATA has investigated the interest of fibres addition on the physical characteristics of bread. Results are gathered in reference [36] (Impact of fibres on physical characteristics of fresh and staled bake off bread – 2010). Bread quality has long been the target of cereal technologist, looking for ingredients and improvers that provide better volume and improved sensory characteristics. Nowadays, consumer expectations include the term healthy, being necessary to meet the binomial healthy-pleasant when innovative formulations are foreseen. Considerable scientific research has confirmed the beneficial role of the dietary fibre in the reduction of chronic ailments such as cardiovascular disease, certain forms of cancer and constipation. Those statements have raised consumer awareness about the healthy role of dietary fibre intake, gaining popularity fibre enriched cereal based products. In conventional breadmaking, fibre replacement of flour disrupt the starch–gluten matrix and restrict and force gas cells to expand in a particular dimension affecting dough viscoelastic behaviour and constraining dough machinability and gassing power. The fibre source and the type and degree of processing are the main

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factors influencing functional properties. In the last decades bake off or interrupted technologies (BOT) are becoming a common practice for the big bakeries, but despite the increasing awareness about increasing the fibres intake in bread making products, there is scarce literature about their impact on the bread technological quality obtained from BOT technologies.

In the frame of the EU-FRESHBAKE project, the technological functionality of different fibres (high methylated ester pectin, resistant starch, insoluble-soluble fibre blend) was tested in partially baked breads stored either under sub-zero or low temperatures, in order to assess their possible role as bread making ingredients in bake off technologies (BOT). Fibre-containing formulations affected bread specific volume and crumb hardness, and those characteristics were also dependent on both the breadmaking process (conventional or BOT) and the storage conditions of the par-baked bread (low or sub-zero temperatures). Formulation had great impact on the crumb hardness of bread obtained by conventional bread making process (Figure), namely resistant starch and fibre blend that resulted in a significant increase of the crumb hardness. The fibre blends had a marked effect on crumb hardness yielding a coarse crumb structure; similar effect, although in lesser extent was observed in the presence of resistant starch. The same tendency was observed with BOT technologies, again fibre blend gave the highest hardness followed by resistant starch. The presence of pectin did not modify the crumb hardness, and that effect was independent of the breadmaking process. Storage of par-baked bread led to a steady increase of the crumb hardness, but the slope of the enhancement was strongly dependent on the formulation and storage temperature. In general, storage at low temperatures gave fully baked breads with harder crumbs than their counterpart stored at sub-zero temperatures.

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temperatures. Conv: conventional bread making; RS: resistant starch.

The storage of par-baked breads at low temperatures accelerates crumb hardening during staling; this effect was greatly dependent on the duration of the storage and was magnified for breads containing fibre blend, whereas was minimized in the samples containing pectin. Storage of par-baked breads at low temperatures accelerates crumb hardening during staling, and that effect was greatly dependent on the duration of the storage. Moreover, those storage conditions had negative impact on the breads containing fibre blend. Breads from partially baked frozen showed slow crumb hardness increase and that enhancement was independent on the time of storage. Control samples and bread containing pectin obtained from PBF had the same hardening trend than their counterparts obtained by conventional bread making, thus the BOT process did not affect the crumb hardening. In addition, pectin was the polymer that kept softer crumbs during longer period, and also reduced crumb hardness differences among breads stored for different periods at low or sub-zero temperatures (Figure 39).

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Obtained breads can be labelled as source of fibres (fibre content ≥ 3) or high in fibres (fibre content ≥ 6). Adding of inulin resulted in a faster crust colouration. Overall results indicated that storage conditions of the partially baked breads had also great incidence on specific formulations like those containing fibre blend, which were not strong enough to keep crumb structure. The supplementation with pectin or resistant starch resulted in breads from PBF, keeping their specific volume and crumb texture during sub-zero temperature storage. Low temperatures are a recommended alternative for extending the shelf-life of partially baked bread due to their lower energy input, but, although it has reduced impact on the specific volume, crumb hardness and staling of fully baked breads were progressively accelerated along storage.

Therefore, formulations should be carefully checked with the specific bread making process to be followed, and in the case of BOT processes, even the storage conditions of the partially baked bread play a fundamental role on the technological quality of fresh breads and their behaviour during staling.

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Figure 40 : Evolution of crumb hardness during staling of fibre-enriched breads obtained from conventional bread making (C), par-baked breads stored at low temperatures (solid symbols) or sub-zero temperatures (open symbols).

a: control (without fibres), b: resistant starch, c: pectin, d: fibre blend. Legend is referred to the days of storage at low temperatures or the months of storage at sub-zero temperatures.

2.3.4 Fibres in BOT: impact of adding of inulin on the aroma of breads.The impact of fibres on the aroma of breads has been investigated at ONIRIS during the PhD of Pauline POINOT [26]. Key results have been presented in references [37, 38]. Structurally different fibres have been tested with special emphasis on the interaction with the bread making process. Fibres tested gave some stability to the product quality when BOT technology including frozen storage was used. Breads that can be labelled as source of fibres (fibre content ≥ 3) or high in fibres (fibre content ≥ 6) are obtained. The adding of inulin resulted in a faster crust colouration, which in turn can become an advantage to reduce the baking time. The impact of inulin on the formation and release of white bread volatiles has also been studied. For that, an innovative on-line baking extraction device was designed to enable the extraction of volatiles released during different time intervals of the same baking . Physico-chemical properties of breads were also followed throughout their baking. It was demonstrated that inulin accelerated

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bread baking and, more particularly, bread crust formation and the Maillard reaction. This led to breads with a similar overall quality to that of non-enriched breads, but baked for a shorter time. Adding inulin to white breads could thus have several advantages. First, inulin-enriched breads possess an increased nutritional quality, combined with organoleptic properties similar to conventional white bread, which is better accepted by consumers. Secondly, adding inulin to breads could have a positive environmental impact, as such breads could be baked for a shorter time to achieve acceptable organoleptic qualities.

2.3.5 Gluten free formulation (hypoallergenic protein + enriched calcium + fibres)Partner Dr SCHAER is a company specialized in gluten free bakery products. It has been mainly in charge of developing specific formulation adapted to its market. A new formulation developed during the EU-FRESHBAKE project, provides nutritional and sensory improvements:

- It contains hypoallergenic protein (rice protein), it is a source of Calcium (15% RDA, 120 mg/100g of bread) and it is high in fibre (6g /100g of bread);

- Compared to reference gluten free formulation it shows a crumb and crust colour improvements, less off odour and a more typical taste.

Gluten free bread is poor in protein compared to ordinary bread. Furthermore bread, both gluten free and ordinary bread, contains a low content of Lysine. Legumes are rich in this essential amino acids (FAO, 1981 and Iqbal et al, 2006). For this reason, at the beginning of the project, legumes addition (pea protein, chickpea flour, bean flour and fava bean flour) was evaluated. It was decided to not consider soybean, because it is one of eight most common allergens.Two levels of proteins were tested: 3.8 and 4.8g/100g of bread. The effect of the two level additions was studied on pea protein and the lower level was selected for all proteins in order to get a compromise between nutritional value and physical quality of bread. In fact the addition of protein in the formulation resulted in a bread with lower volume (from 2.11 to 1.76 cm3/g, see Figure 41) and a harder crumb (173.5 g at level 0, 197.7 g at level 1 (3.8g/100bread) and 355.4 g at level 2 (4.8g/100g bread) at1 hour, see Figure 42).

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Figure 42 : Hardness changing of the crumb in bread enriched with different levels of pea protein

The addition of chickpea and bean flour resulted in bread with the higher volume and higher softness both at 1 hour and at 1 day. The cells of the crumb were the smallest and their number on cm 2 was the highest (see Table 6). Chickpea flour was rejected because the bread showed a too strong legume aroma and a too crumbly texture. Bean flour was preferred for its positive sensory and technological characteristics.

Table 6 : Physical evaluation of the bread enriched with different legume proteins

PEA FAVA BEAN CHICKPEA BEAN

average ds average ds average ds average ds

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Volume (cm3/g) 1.96 a 0.11 2.09 b 0.11 2.33 c 0.06 2.36 c 0.06shape (d/h) 1.73 a 0.09 1.99 c 0.17 1.87 b 0.08 2.13 d 0.17Moisture Content (%) 44.2 a 1.1 43.5 ab 1.1 43.0 bc 0.7 42.6 c 1.5Hardness 1h (g) 198 a 68 257 b 66 134 c 21 152 c 29Hardness 1day (g) 729 a 213 859 b 167 523 c 60 633 d 162Crumb cell analysis: Porosity 0.23 a 0.03 0.24 a 0.02 0.22 a 0.03 0.24 a 0.03n°cell/cm2 12.99 a 0.86 13.26 a 1.02 14.19 b 1.26 14.35 b 1.07Area 1.04 a 0.06 0.94 b 0.06 0.87 c 0.08 0.92 bc 0.07

Unfortunately there were some problems with the bean flour quality: it was found not constant for gluten content and technological characteristics. For this reason bean flour was replaced by rice protein: an hypoallergenic ingredient which received a good sensory score.Individuals with celiac disease has been identified as having a higher daily calcium requirement than the general population: for this reason calcium citrate was added to the formulationThe final formulation included also some fibres (pectins and inulin) in order to have 6 g of it in 100 g of bread (high fibre product). Fibre fortification is important both for conventional wheat bread and gluten free bread for its nutritional value, ranging from good gastrointestinal health benefits to resistance to cancer and hearth disease.In Table 7 are summarized the nutritional values. From a sensory point of view, the new formulation showed a less yellow crumb, a more brown crust, less off aroma and a strong bread taste (see & Figure 44).

Figure 43 : Reference recipe (D1.1.3) on the left and new formulation on the right

Table 7 : Nutritional value of the new recipeAnalysis Value Standard Deviation UnitEnergy value 233 - kcal/100gEnergy value 985 - kJ/100gProteins (Nx 6,25) 4.6 0.2 g/100gFat 3.6 0.5 g/100g Saturated fatty acid 0.59 - g/100g Unsaturated fatty acid 2.85 - g/100gCarbohydrates 45.5 2.3 g/100g Fructose 0.63 0.06 g/100g Glucose 0.25 0.03 g/100g Sucrose - - - Lactose - - - Maltose - - -Unsoluble Fibre 4.2 0.6 g/100gSoluble Fibre 3.0 0.7 g/100gInuline and fructose polymers 2.0 0.4 g/100gAsh content 1.17 0.11 g/100gChloride (NaCl) 0.65 0.03 g/100gSodium (Na) 345 7 mg/100g

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Calcium (Ca) 126 2 mg/100g

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Figure 44 : Qualitative Descriptive Analysis for new formulation and reference bread. An intensity value scale from 0 to 5 was used, with 0 = the attribute is not perceived and 5 = the attribute is highly perceived

2.3.6 Gluten free formulation and conceptsDuring EU-FRESHBAKE, Partner BEZGLUTEN which is a Polish company specialized in gluten free bakery products has developed different formulation with the objective of obtaining a crispy roll with improved quality. In order to improve rheological properties of the dough guar gum was partially replaced with galactomannan with larger molecules and hot water solubility- locust bean gum. The replacement resulted in better machinability of gluten-free dough, and helped to divide and shape the rolls. It also significantly diminished hardness during 3 days of storage.

The application of innovative gluten-free formulation slightly improved quality of the obtained rolls. At the same time the application of partial baking combined with modified atmosphere packaging allowed to reduce energy consumption at the production plant, although total energy for bread preparation would probably be increased, depending on the equipment used for final baking.

Figure 45 : Products obtained with 3 hydrocolloids (left) and 4 hydrocolloids (right)

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Modified recipe for gluten-free bread was used as a basis for rolls with improved nutritional quality. The replacement of starch and corn flour with amaranth flour caused some deterioration of dough machinability, which was the reason to shorten the fermentation time. The use of amaranth flour had significant impact on volume and texture of gluten-free rolls. The obtained products were however highly acceptable, taking into account their taste and aroma. Taking into account chemical composition of the obtained products, they were significantly improved in nutritionally important components. Quality parameters of flaxseed enriched rolls were lower than standard, although they displayed good smell and taste. Slightly better results were obtained, when the rolls were baked on laboratory scale, which could be due to differences in fermentation, and baking. Because of important nutrients present in flaxseed enriched rolls, they could still be an interesting option for the consumers of gluten-free products.

The results of performed consumer survey indicated, that overall acceptability of gluten-free rolls among non-celiac consumers is quite low. However they also showed that the addition of flaxseed didn't negatively affect quality of the product, and such products could be an interesting offer for existing market, especially when nutritional benefits of its use are demonstrated. It seems that celiac people could be much more interested in a possibility of baking the product at home, as they are often accustomed to do so.

Table 8 : Comparison of quality parameters of gluten-free reference rolls (obtained by standard technology and with the application of modified atmosphere packaging) , and products obtained with flaxseed and amaranth (MAP)

Quality parameter REFERENCE Reference-MAP Amaranth Flaxseed

Specific volume [cm3/g] 4.07 4.17 3.35 2.17

Shape 0.62 0.65 0.54 0.5

Firmness [N] 6.18 14.53 19.73 25

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NORMALIZED

Specific volume 0.61 0.63 0.43 0.14

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Flavour 0.37 0.37 0.68 0.68

Total score 0.74 0.68 0.52 0.41

% 100.00% 91.32% 67.29% 59.91%

2.3.7 Innovative Organic bread formulation designed with durum wheat flour

Partner BIOFOURNIL is a French SME bakery, which is specialized in organic breads. A new formulation was tested in order to improve nutritional characteristics of organic wheat bread and glycaemic index (GI) in particular. The mix of durum wheat flour and soft wheat flour is traditional in east of Europe and can provide interesting structure combined with different nutritional profiles. Several durum wheat flour additions to dough and several water additions were tested in order to choose the optimal one in terms of dough handling and product development. Trial n°3 (see Figure 46 & Figure 47) gives the best compromise between bread volume, alveolation score and dough handling (stickiness). In terms of GI, trial n°3 was compared to reference recipe. With the same process (part-baked packed under protective atmosphere) trial n°3 gives a significantly lower GI than the reference recipe (Figure 48).

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Based on this result, breads made with recipe n°3 (trial 3) could be considered as low-GI (< 55) products. Besides, Protein Efficiency Ratio and calcium concentration were significantly higher in rats fed with breads n°3. This new formulation gives interesting results concerning nutritional quality improvement of our organic products.

In parallel, a study on the impact of durum wheat on crumb texture has been carried out in collaboration between ONIRIS and BIOFOURNIL (2009). During this study, a protocol similar to the one presented before to assess the impact of the degree of baking on staling has been used (Figure 6, Figure 7, Figure 8 & Figure 9). Samples have been prepared as degassed bread dough and have been baked in the miniaturized baking system developed at ONIRIS. The baking was done with baking at 6.8 °C/min followed by a plateau of 8 min at 98°C. One can see on Figure 49 that the bread made with the durum wheat flour had a much softer crumb than the reference bread made with organic formulation. In Figure 50, one can see that the amount of amylopectin (and the related energy of melting of crystals during staling) was much lower for the bread made with durum wheat. This could explain the fact that the durum wheat bread is much softer than the reference bread. Sensory analysis has been carried out during the demonstration phase at the end of the project comparing these two breads. The consumers were able to detect that the crumb was softer and were interested by this new product. Questionnaire has been proposed during the sensory tests which has been carried out and showed that the fact that the bread was baked with less energy should no have any impact on the price of the bread. Beside, consumers were keen to pay more if the bread had a lower GI, which was the case for the durum wheat bread. The research activity carried out by BIOFOURNIL has thus been successful in terms of innovation, resulting in both a softer crumb and a lower GI.

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Figure 49 : Young modulus (E) of degazed and baked bread crumb during staling at 10°C in function of the storage duration (days).

The upper plot (purple) is the reference recipe (organic bread). The lower plot (blue) is the bread made with a mix of wheat flour

(whole meal) and of durum wheat flour.

Figure 50 : Enthalpy of melting of amylopectin crystals during staling at 10 °C of degazed bread crumb during in

function of the storage duration (days). The upper plot (purple) is the reference recipe (organic bread).

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2.3.8 Specific enzymes to improve the nutrition properties and to reduce the energy during baking

The effect of wholemeal formulation containing xylanases on the phytate content of the resulting fresh wholemeal wheat breads is presented in this deliverable. Wholemeal breads containing xylanases showed lower content of InsP6, InsP5 InsP4 than the reference bread, although differences were not always statistically significant. The addition of xylanases in the formulation of wholemeal bread modifies the myo-inositol phosphate profile of the resulting fresh bread and that effect was dependent on the type of xylanase used as technological aid. The hydrolytic activity of xylanases on the polymeric compounds might favour the accessibility of the endogenous phytase to its substrate, obtaining different myo-inositol phosphate profile in the fresh breads.

Table 9 : Myo-inositol phosphates content in whole wheat flour and bread

Samples Myo-inositol phosphates moles/ g (d.m.)InsP6 InsP5 InsP4 InsP3

Whole wheat flour 8.57b 0.61a 0.11a 0.02aNo Xylanase bread 6.18a 1.14c 0.55c 0.76bXylanase bread 1 5.73a 1.09c 0.45b 0.61bXylanase bread 2 4.90a 0.86b 0.46bc 0.72b

Mean±SD, at least n=2, n.d.: no detectable, d.m.: dry matterValues followed by the same letter in the same column are not significantly different at 95% confidence level.

Partner PURATOS has contributed to the study of PBF process. Part Baked Frozen process has been identified as beneficial for the GI of the final baked product. In order to further improve the nutritional quality of the rolls whole wheat flour has been used. BOT-products offer great convenience to both the bakers and the consumers. In the process of stimulating the whole grain consumption it is importance to link the advantages of BOT products and the health benefits of whole grain bakery products together and to develop whole grain BOT products with high quality. Baked products prepared with whole wheat flour tend to have a lower specific volume due to the dilution of the gluten by the fibre fraction and the physical effect of the particles on the gas-cell stability. Xylanases are added in order to improve both the quality and the nutritional properties of the baked product, due to respectively their positive effect on the visco-elastic properties of the dough and the amount of soluble fiber in the dough and the final baked product.

Partner PBF has investigated the impact of amyloglucosidase addition in partially baked frozen bread – step 3 (recipe with pectin): Total phenol content increased by the amyloglucosidase addition and antioxidative activity was in positive correlation with total phenol content. Sterol content, in lipid fraction as well as in sample, also increased with the amount of amyloglucosidase added.

2.3.9 Gluten free breads enriched with amaranth flour resulted in higher calcium and magnesium and in an increase of the body mass index in rats

Rolls supplemented with amaranth flour were considerably richer in protein, fat, dietary fibre, and minerals, in comparison to standard products. The animals fed with the rolls enriched with amaranth were characterised by significantly higher gain of body mass as compared to control group. The level of total cholesterol, its LDL and HDL fractions, and triglycerides in serum was the same for rats fed with standard and amaranth enriched rolls, irrespectively of the applied baking method. Significant increase of Ca and Mg in serum of rats fed with amaranth enriched rolls, as compared to control group, was observed irrespective of the baking method. In livers of rats fed with amaranth enriched rolls a significant increase in the levels of K, P, Mg, Zn, Cu and Mn, as compared to control group, was observed. Supplementation of rolls with amaranth flour positively influenced the concentration of P, Mg, and Cu in bones of rats fed with these rolls, irrespective of the baking method.

2.3.10 Gluten free breads enriched with flaxseed flourThe supplementation of rolls with flaxseed meal caused an increase in the level of total protein, non-soluble dietary fibre, and ash as compared to the control rolls. The products displayed higher concentrations of copper, iron, calcium, magnesium, potassium and manganese. The level of fat, soluble dietary fibre fraction and total dietary fibre were significantly higher (p<0.05) in rolls supplemented with flaxseed as compared to rolls supplemented by amaranth flour. Significantly higher level of

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unsaturated fatty acids was determined in rolls enriched with flaxseed compared to amaranth and control rolls. The most pronounced change was observed in the content of ALA. The content of all measured amino acids in rolls supplemented by flaxseed was found to be higher as compared to control and products supplemented with amaranth.

The content of phytates in different gluten free breads containing amaranth or linseed flour was studied by partner CSIC-IATA. Amaranth and linseed flour contained high amount of myo-inositol hexakisphosphate (InsP6), but only residual amounts were present in the gluten free breads containing those flours, which resulted from their dilution in the recipe and also some hydrolysis happened during the breadmaking process.

Table 10 : Myo-inositol phosphates content in different gluten free breads.Samples Myo-inositol phosphates moles/ g bread (d.m.)

InsP6 InsP5 InsP4 InsP3

Whole amaranth flour 31.57c 1.79c 0.91b n.d.Whole linseed flour 27.28b 3.59d 0.26a n.d.

Reference bread n.d. 0.04a n.d. 0.28cAmaranth bread 1.38a (4%) 0.67b (37%) 0.36a (39%) 0.17bLinseed bread 1.84a (7%) 0.35ab (10%) 0.06a (23%) 0.04a

Mean±SD, n=2, n.d.: no detectable, d.m. dry matterValues followed by the same letter in the same column are not significantly different at 95% confidence level.

Data between brackets describe the relative residual amount.

2.4 OBJECTIVE 4: To produce equipments adapted to innovative process that will be developed.

2.4.1 Innovative Infra red Oven : ~ 35% energy saving versus reference oven ONIRIS has developed an innovative baking oven during the Post Doc stay of Tzvetelin DESSEV from University of Food Technology of Plovdiv (October 2008 - October 2009). Bread baking requires a large quantity of energy - roughly 2 to 5 Mjoules / kg that is 2 to 3 times higher than the energy required for the same mass of a food product in the form of canned food for example. Furthermore food habits are changing in the world : we see in most European countries a decreasing consumption of bakery products at home while the consumption of bakery products outside home increases significantly. The invention which has been developped during the EU-FRESHBAKE project has been patented by the CNRS in July 2009. The invention concerns a baking oven for the baking of dough made of cereal flour, in particular a fermented dough, which includes a sole in refractory material and thermally insulated surrounding walls. The main characteristics of the invention lies in that the heating means consist exclusively in IR radiation lamps located in the top of the cavity of the oven and directed in the direction of the sole. No other heating means are required. Baking can be done as usual in a two steps process (preheating followed by baking).

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Figure 51 : LEFT: Picture of the interior of the prototype Infra Red oven developed by ONIRIS. One can see the infra red bulbs. RIGHT: prototype of the control unit designed and constructed in full at ONIRIS for the oven.

Comparison of energy consumption and bread quality have been performed on two similar commercial ovens (0.25 m 3 – 1 m² internal surface); one oven has been modifed according to the invention whereas the second one was used as a control. Tests have been done with the EU-FRESHBAKE Part Baked improved recipe and protocols (for the energy measurments and validation of the concept + patent filling), with organic breads (demonstration phase – sept. – oct. 2009) and with other recipes at follow (contact with industrial partners after the end of the project). Results concerning energy show ( ) that pre-heating lasts respectively 9 and 40 min. The energy consumption was respectively 2,450 and 5,000 Wh for the preheating phase and 680 and 1,340 Wh per kg of dough during the baking phase. This energy does not take into account the energy for steam preparation (pre heating of the steam box), which was the same for both ovens.

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Figure 52 : Heat flux in the bread (bottom of the bread – 70g EU-FRESHBAKE loafs) measured with a heat flux sensor. In both cases, a similar evolution of the heat flux was observed, showing that the infra red oven concept can bake bread in conditions

similar to the reference oven.

Selected quality attributes of bread (moisture content, hardness, pores size, colour, taste...) were not affected by this baking technology in comparison with the control oven. The specific energy used by the innovative oven according to the invention was between 35 and 40 % lower than that used by the standard oven during pre heating step whereas the duration of this step was reduced by around 70 % (up to 77%). Globally, the energy consumption was reduced by 35 % for a complete baking cycle (preheating plus baking not including the steaming).

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Table 11 : Comparison of selected quality parameters of breads baked with the innovative oven (IR+stone) and a conventional oven.EU-FRESHBAKE “Part Baked Improved” protocol and recipe has been use for these tests.

Parameters Baking system

IR + Stone baking Control baking

Preheating: time (min)/energy (Wh) 7/370 17/380

Baking: time (min)/energy (Wh)NB : The energy to maintain the steaming system ready is not taken in account. The

corresponding value is taken for the reheating phase.

16/280 12/320

Maximum crust temperature (°C) 111 107

Bread : Specific volume, (ml/g) 2.9 2.8

Bread : Crumb hardness, (N) 1.8 1.7

crust/crumb ratio (on dry basis) 0.92 0.91

Water loss during baking, (%) 6.7 7

The benefits of the invention are: Rapid preheating of the oven; low energy consumption; easy to implement, no modification of baking process, bread

quality equivalent to conventionnal oven; concept can be installed in existing oven. Already implemented on an industrial oven. Concept applicable to domestic oven

Figure 53 : Pictures of 70 g loafs of organic breads partially baked in different conditions including IR Oven.Using Infra Red oven (IR) and conventional reference oven (REF): 210°C – 14 min, 220°C – 14 min and 240°C – 14 min. Lower set point temperature seem sufficient for IR oven whereas a higher ste point temperature seems necessary to obtain the same bread

volume with REF oven.

Further tests have been carried out with plain white breads (“batard” loaf, 400 g). Pictures of the bread are shown in figure below. The baking condition was direct baking at 230°C. The upper surfaces of the bread were quite similar. However, the bottom of the breads were a bit burned in the infra red oven due to its higher level of energy stored in the stone. Tests are still going on to adjust the optimal operating conditions for the infra red oven which seems to be very promissing and well adapated to the production of part baked bread (SMEs), of part baked breads and fully baked breads in craft bakeries (rapid pre heating) and in baking stations for bake off technology.

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REF.REF.

I NFRA REDOVEN

I NFRA REDOVEN

Figure 54 : Pictures of “Batard” bread (white flour – lean dough - 400 g loafs) baked in the reference oven and in the Infra Red oven. Pre heating was done at 230°C. Additional tests are carried out to optimize the processing conditions of the infra red oven.

2.5 OBJECTIVE 5: To develop tools that will permit to extend the findings of the project to future formulations and developments.

2.5.1 Labelling of part baked bread; can we envisage a « reduced GI » nutrition claim ?The enhanced nutritional quality of bread can be labelled in different ways indicating defined substances which should be reduced in the diet, such as salt, saturated fats, sugar, or increased desirable parameter such as dietary fibre or protein. Labelling for each of 3 “groups”: wheat bread, gluten-free bread, and organic bread, can be done according to Regulation (EC) 1924/2006 (Nutrition claims. Health claims), traffic light, Guideline Daily Amount (GDA), nutritive score (NS), or according to their glycaemic index.Permission or legislation to label the GI of foods is not yet completely solved regarding standardised methodology, way to express the GI on products, and claims of benefits of low-GI values. Nevertheless, according EFSA’s Modus Operandi for Article 13 (3) Health Claims of Regulation (EC) 1924/2006 from 22nd December 2008, based on a previously food industry claims list (CIAA/ERNA7EHPM list October 2008) breads with GI < 55 % could have claim “Low GI carbohydrates sustain steady blood sugar levels”. In the same time, high content of salt make nutritional profile of bread not good. Even if EFSA did not deliver nutritional profile for food with health claims, it is up to a producer to make final decision according the regulation at time when product supposes to be launched on the market.

Table 12 : Bread labelling regarding the glycaemic index, GI (WHO)

Glycaemic index, GI GI (%) LabelLow <55 “Low GI”

Moderate 56-69 “Moderate GI”High >70 “High GI”

Some bread reaching criteria to be label as “Low GI” also have “general function” health. Possible labelling of some wheat breads developed during FreshBake project is shown bellow.

Table 13 : Labelling of white wheat bread regarding GI(*Value obtained in several studies)

Bread making process GI value* LabelConventional 81.33 “High GI”Part-baked frozen 63.17 “Moderate GI”Part-fermented frozen 59.47 “Moderate GI”

Table 14 : Labelling of innovative white wheat breads designed in step 2 (according to Regulation (EC) 1924/2006)

STEP 2 (1.8%NaCl) Fibre blend 10% Resistant Starch PFFI (2%gluten)

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Energy kJ (kcal) /100g 1071(253) 1095(258) 1081(255)Protein (g/100g) 6.96 6.93 8.24

Carbohydrate (g/100g) 51.03 53.06 53.43

Lipid (g/100g) 0.53 0.95 0.12Fibre (g/100g) 8.23 4.91 3.55Sodium (g/100g) 0.500 0.501 0.488

Labelled as “High fibre”“Bread with added oat fibre and inulin”

“Source of fibre”“Bread with added resistant starch”

“Source of protein”

GI value 70.54“Moderate”

73.68“Moderate”

64.77“Moderate”

Table 15 : Possible labelling of wholemeal wheat breads from innovative step 3 (according to Regulation (EC) 1924/2006 )

STEP 3 (1.5%NaCl) StdCON StdPBF CONsourdough (15%)

PBFsourdough (15%)

PBFsourdough +whey

Energy kJ (kcal) 974 (243) 961(240) 963 (242) 958 (239) 944 (236)

Protein (g/100g) 7.74 SP 7.85 7.84 7.95 8.94

Carbohydrate (g/100g) 45.33 44.38 45.36 44.83 43.11 of which sugars (g/100g) 4.05 3.86 3.95 3.63 3.66

Fat (g/100g) 1.58 1.52 1.47 1.38 1.39of which saturates g/100g) 0.32 0.38 0.27 0.25 0.29Fibre (g/100g) 8.44 8.86 7.79 7.95 7.63Salt (g/100g) 1.2 1.3 1.2 1.2 1.2Possible label „High fibre“

„Source of protein“

„High fibre“„Source of

protein“


protein“


protein“


protein“Labelling according GI value 73.6%

„High GI“59.1%

„Moderate GI“58.9 %

„Moderate GI“54.5 %

„Low GI“43.8%

„Low GI“

Most of the designed breads reached criteria for nutrition claim such as “Source of fibre” and “Source of protein”. Some of the breads produced according to innovative formulations reached criteria for claims ”High fibre” or “Naturally/Natural source of fibre”. (wholemeal bread) and/or “Low GI”, but no bread reached criteria “Reduced sodium/salt content” or “Reduced available carbohydrate content”.

Table 16 : Labelling of wholemeal wheat breads from step 3 according to their Nutrition score (NS, Unilever)

STEP3 (1.5%NaCl) StdCON StdPBF CONsourdough (15%)

PBFsourdough (15%)

PBFsourdough +whey

Trans (%kJ) Category 1 Category 1 Category 1 Category 1 Category 1SFA (%kJ) Category 1 Category 1 Category 1 Category 1 Category 1SFA (% total fats) Category 1 Category 1 Category 1 Category 1 Category 1

Sodium (mg/kcal) Category 3 Category 3 Category 3 Category 3 Category 3Sugars, total (%kJ) Category 1 Category 1 Category 1 Category 1 Category 1Sugar, added (g/100g) Category 1 Category 1 Category 1 Category 1 Category 1

According to NS values all samples were ranked at Category 3 due to too high sodium level. Neither one can not have front-of- pack logo

„My choice“ To lower sodium level in bread is one of the major international nutritional strategy and it would drastically change nutritional level of these breads.If traffic light labelling is applied for labelling than: a) “green light” (low) would be obtained mostly for content of fat, saturates and sugars, and b) “orange light” (medium) for salt/sodium.

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Organic bread can be label as “organic” (organic logo) and bread without gluten as “gluten-free”, using the established logo on national level. Some bread samples may have “general function” health claims, because of fibre content and low GI.Since some bread were produced by new fermentation process and low energy consumption it would be possible to communicate/label it: “This bread has been designed using long fermentation and low energy consumption and has improved nutritional quality”.

Reference: Colić-Barić, I., Sučić, M., Novotni, D., Neđeral, S., Ćurić, D. (2008) Can we measure the real nutritional quality of bread through nutrient density methods? Proceedings of the 2008 Joint Central European Congress, Vol 2: 439-447. 4th Central European Congress and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Cavtat, Croatia.

2.5.2 Guide of good practice for the industry A guide of good practice has been designed and delivered during EU-FRESHBAKE. This guide of good practice, which was initially expected by month 24 has been delivered finally at the end of the project to gather as much information as possible on the subject. Indeed, EU-FRESHBAKE project has generated a lot of new data and information on the theme of the Bake Off Technology. The guide is approximately 50 pages long and pools data from EU-FRESHBAKE and from the existing literatures. Details are provided on energy consumptions and on recommendation are provided to reduce energy without forgetting about the quality of the product.

2.5.3 Transfer of baking concepts and innovative equipment to other productsThe EU-FRESHBAKE project (FP6-project 036302) concerns the domain of industrial baking. In particular, it focuses on the Bake Off Technology (BOT), which allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Several technologies are concerned as presented in .

Table 17 : Acronyms of the conventional and Bake Off Technology bread making processes - (Published in [39])

NAME ACRONYM Brief description of the processFully Baked Unfrozen or

Conventional FB-U Main steps are Mixing – Rest – Dividing – Shaping – Fermentation – Baking -

RefrigerationFully Baked Frozen FB-F The bread is obtained from FB-U process and is frozen

Partially BakedUn-Frozen

PB-UF The bread is obtained from FB-U except that baking is stopped before crust colouration. Bread is cooled and is stored in packaging at to room temperature

Partially BakedFrozen

PB-F The bread is obtained from FB-U except that baking is stopped before crust colouration. Bread is cooled and is frozen in packaging at freezing conditions (i.e; -

20°C)UnfermentedFrozen Dough

U-FD Dough is prepared as for FB-U; the rest period is shortened and care is taken to prevent excessive fermentation before freezing, which is done as soon as possible

after shaping. A slow freezing is usually recommended.

FermentedFrozen Dough

F-FD Dough is prepared as for FB-U; the fermentation is started and is stopped before full development.

The fermented dough is then frozen.A quite rapid freezing is usually recommended. Baking is most of the times done in one process

(frozen – ready to bake) or after thawing

The BOT, which represents an alternative to conventional “scratch” conventional baking is growing at a much faster rate than any other. If the total bread consumption per capita is more or less constant, it appears that the market share of BOT is growing at a very high rate (more of less around 10%/year). Beside, such technology is much more energy demanding than conventional bread making.

THE EUROPEAN BREAD MARKET: Different classifications of the European bread market can be tackled to assess the impact of the EU-FRESHBAKE project on the European bread market. Few data are available on the web. Among which the GIRAFOOD prospects relates some highly relevant data [40, 41]. Selected data are available freely on the web (year 2004 and year 2006).

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BREAD, VIENNOISERIE and PATISSERIE CONSUMPTION IN EUROPEThe total BVP European-27 market represented 38,7 million tons in 2006. Within this market, Bread represents 32.1 million tons (82.9%) of total BVP whereas Patisserie and viennoiseries make 3.3 million tons each (8.5% each). It is considered that bread consumption in western Europe is stable [42], although it varies greatly for each country. French, Germans, Austrians eat about 80kg per person per year. The consumption is even higher (above 100 kg) for most eastern European countries. UK, Ireland, Netherland … are at the bottom of the list with an annual consumption of around 50 kg. Bread consumption is not likely to grow dramatically since bread is eaten in nearly every household and it is unrealistic to expect bread to make any major inroads into other sectors [42].

Figure 55 : BVP consumption in Europe-27 in 2006Total market 38,7 million tons in 2006

Source GIRAFOOD - [40]

INDUSTRY vs. ARTISANALGIRA-FOOD [40] proposes the following differentiation between Industry and Artisanal production: Artisanal production means artisanal scratch baking at the point of sale, using flour or pre-mixes

The product is directly sold to the consumer This is mainly to be found at bakers' shops and in-store baking units in hypermarkets (but can also be found in

restaurants for patisserie) Industrial production encompasses several technologies:

Prepacked long-life – branded products Prepacked part-baked or frozen – branded products Fresh finished products, to be resold fresh at the point of sale Bake-off: frozen (or refrigerated) products, to be cooked at the point of sales in bake-off stations and sold fresh

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The ratio between Artisanal and industrial bread production is roughly of 50-50 (world scale as well as European scale) considering “in store” bakery as “industry”. [43]

Table 18 : World bread market – Market share between Traditional, Industry and in store bakery [43]

2006 2009World Market 112 Billion US$ 118 Billion US $Traditionnal baker 53% 49%Industry 35% 40%In Store Bakery 12% 11%

Figure 56 : Artisanal vs. Industrial production in the European market (Europe 27) - 2006

Source GIRAFOOD - [40]http://www.girafood.com/

Figure 57 : Retail channels for BVP in 2006European market (Europe 27) - 2006


Attention should be drawn on the fact that in such a comparison, “industry” production may include fresh product (packed in Map for example), whereas “artisanal” may include all the technologies as detailed in . For example, the “Slow Baking“ concept has been initiated in Germany. A “Slow Baking “ certificate can be obtained from IGV of Berlin/Bergholz Rehbrücke (Institut für Getreideverarbeitung Gmbh). The slow baking concept is to produce bread using conventional and traditional concepts, formulations and unit operations. Nevertheless, the “Slow Baking” considers freezing as an acceptable process (http://www.slowbaking.de/). On the other hand, the “Décret Balladur” French law text [44] describes several restrictions concerning the labelling of “French bread type” regarding the formulation but also the process. Among these restrictions, a baker that claims the production of “conventional” type of bread it is not allowed to use the freezing process.

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http://www.slowbaking.de/

http://www.girafood.com/



Figure 58 : Advertisement presenting key issues of the “PAIN DE TRADITION FRANCAISE”This kind of product is described in the French law text related to bakery. [44] . It indicates “Pas de SURGELATION = no freezing”

Source of the image : http://www.boulangerie.org/qualite/tradition.htm

There is thus a confused situation in Europe regarding the concept of conventional / artisanal and industrial baking. Moreover, many “traditional bakers” use frozen industrial products (i.e. frozen non fermented puffing pastries such as croissants – it is admitted that over 70% of the croissant eaten in France are industrial products!) even though the major part of their production is made “from scratch”. The above mentioned focus concerns freezing. The same difficulties may arise with the baking process as such. Indeed, innovative technologies such as microwave baking may be considered. This confusing situation resulted in unfair publication presented in the media on the EU-FRESHBAKE project such as reference [45] published in BACK-BUSINESS journal. It opposes the baking industry against traditional bakers, whereas obviously, both are merging with mutual interest in terms of economy-business, convenience, and even quality.

EUROPEAN MARKET OF BREAD vs. Viennoiserie and Patisserie- 72% of BVP products are fresh product (vs. long life and part- baked – frozen (Figure 59)- Scandinavian countries and Germany are largest consumers of part baked products (Figure 59)- Bread represents 17 million tons (86% BVP) in 2004 – EU-15 [46] and 32.1 million tons (83% BVP) in 2006 – EU-27 [40]

Bread represents over 83% of the whole sale tonnage of BVP products. FRESH BREAD represents 73% of the EU-27 tonnage of bread production (data of 2006 [40]). Frozen – part baked bread .. represent only 2% of the total EU-27 tonnage. Part baked bread represents ca 60 to 70% (of the 20% of industrial frozen breads (from Figure 61and Figure 67 – Europe 15- year 2003-2004), but… Part baked bread (most of the time frozen) is growing at a much higher rate than any other bakery product. Between 2001 and 2004, it rises by 29.6% in France for bakery installed in supermarket (35% of part baked vs. 65% of production on site) reference [47].

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Figure 59 : European market of BVP in 2004Fresh vs. Long life and part baked products –

country by countrySource GIRAFOOD - [41]http://www.girafood.com/

Figure 60 : Craft vs. Industrial production of BVP in 2006Europe 27 - European market – country by country –


Figure 61 : BREAD in 2004Europe 15 - European market –

GIRAFOOD - [46]http://www.girafood.com/

Figure 62 : VIENNOISERIE in 2004Europe 15 - European market –


Figure 63 : PATISSERIE in 2004Europe 15 - European market –


Figure 64: BREAD in 2006Europe 27 - European market –


Figure 65 : VIENNOISERIE in 2006Europe 27 - European market –


Figure 66 : PATISSERIE in 2006Europe 27 - European market


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http://www.girafood.com/data/files/minimkt









3 I MPACT OF

EU-

FRESHBAKE ON INDUSTRY AND RESEARCH

3.1 Impact of EU-FRESHBAKE on Industry sector Thanks to the substantial communication efforts carried out during EU-FRESHBAKE, the bake off technology domain has been informed about several issues regarding the bake off technology: energy, quality and nutrition.

- Data have been gathered also on the energy demand for bake off technologies. Different communication events have been organized during the project (dissemination event during the IBA Fair in Düsseldorf in Oct 2009) and after the project (oral communication at IPA Fair in Paris in Oct 2010).

- Around 20 articles and brief notes have been published in professional journals of different countries (France, Poland, Spain, Croatia, Germany, etc…).

Thanks to the guide of good practice, it is expected that the baking industry will have a better advice to reduce the energy demand in baking and in freezing of bread.

An Innovative low energy baking oven has been designed and patented by ONIRIS. CEMAGREF is also working on the concept of low pressure baking. Technology transfer and implementation of these technologies in the baking industry is expected. Licensing is researched by ONIRIS at the moment with industry partners.

Beside, it should be stressed out that the contribution to the growth rate of the baking sector expected in the will mainly come from the western European countries (EU-15) for the bake off, whereas as the NMS (New Member States – NMS-12) will impact mainly the market of prepacked bread with long shelf life as shown in .

3.2 Impact of EU-FRESHBAKE on Research sector EU-FRESHBAKE has contributed to different important aspects related to the bake off technology. 37 Peer reviewed articles have been published in scientific journals, 7 articles in national journals and over 20 articles in professional journals. Significant step forward have been done in particular on :- Nutrition: The results obtained on the impact of the processing conditions and on the formulation on the glycaemic index

are new in the field. The significant lowering of the GI for frozen part baked bread plus a synergistic effect of sourdough technology has been demonstrated. The increased action of phytase enzyme in the case of frozen dough is a new result in the field.

- Food Science: The indicators (nutrition quality indexes) designed during EU-FRESHBAKE to assess the nutrition quality of the product and also the Quality Index can be considered as innovative. They have been published in a peer reviewed paper. These concepts can be useful for future research projects being on bread or other food products. Other aspects related to the quality of bakery products in general and the interaction with the processing are original results: better overview of the partial baking process, investigation on prefermented frozen dough technology, investigations on new strains for dough fermentation including mixing of different strains etc …

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FROZEN PART BAKED63%

FROZEN DOUGH32%

FULLY BAKED FROZEN5%

FROZEN PART BAKED63%

FROZEN DOUGH32%

FULLY BAKED FROZEN5%

Figure 67 : BREADS made from frozen BOT Europe-15 market share in 2003 [48]


- Processing issue: The evaluation of the energy for baking process remains a very challenging issue. This has been clearly highlighted in several papers published by ONIRIS within EU-FRESHBAKE. EU-FRESHBAKE has contributed to a better understanding of the energy consumption in Baking ovens. These data are of ultimate importance for the oven manufacturers to design new equipments with low energy demand; in particular, the insulation, the control of heal losses through the chimney, the control of the steam injection, … are very important.

3.3 EU-FRESHBAKE Impact vs. Initial objectives EU-FRESHBAKE was organized around 5 key objectives. The short paragraph below summarizes the impact of EU-FRESHBAKE versus its initial objectives.

- OBJECTIVE 1: To optimise conventional process pathways in view of environmental concerns (ETAP). Visible impacts :Un-fermented Frozen dough (UFD): ranking of energy demand for this process vs. other processes. Recommendation on the final freezing temperature (-12°C) to reduce energy demand.Partially Baked Frozen Bread (PBF):ranking of energy demand for this process vs. other processes. Recommendation on the final freezing temperature (-15°C) to reduce energy demand. Better knowledge on the impact of the baking conditions on aroma of bread and staling rate. Identification of a reduced acrylamide content in the case of part baked frozen bread in comparison to conventional bread making.Partially Baked Unfrozen (PBUF): demonstration thanks to the technology of BIOFOURNIL that PBUF can be kept for very long time in MAP (up to 3 months and more). This is due to specific sourdough technology. Identification of the impact of the degree of baking on the contraction of the crumb during storage. Energy efficiency of partially baked bread: identification of the main targets to save energy in particular the control of the amount of steaming.

- OBJECTIVE 2: To develop innovative process pathways. Visible impacts :- Prefermented frozen technology has been investigated. Even though it is not a new technology, there is still a lot to do

to better understand this technology. MRI analysis done by CEMAGREF showed the apparition of internal cavities in the loaf; they resulted from the collapse of the fermented loafs in the case of excessive fermentation.

- Low pressure baking, which has been developed by Cemagref offers a new track to the concept of baking. It is rather adapted to part baked technology and offers a huge potential in terms of product structure as well as energy savings.

- Innovative process pathways have been identified by TTZ regarding the use of specific enzymes (Amyloglucosidase) and of specific time temperature histories during the process of fermentation. Higher quality and faster baking were obtained resulting in energy savings (upt o 15%) and in breads with a sweet taste.

- OBJECTIVE 3: To develop innovative formulations adapted to the innovative processes.

Visible impacts :- Each industrial partner has developed innovative recipes during this project. This concerns in particular recipe and

processes adapted to frozen part baked technology. Surprisingly, the customers of the industrial partners were waiting for these technologies which are more energy demanding because of the refrigeration and frozen storage phase. Beside, frozen part baked offers more flexibility in terms of the final baking of the product, less packaging (in comparison to modified atmosphere packaging) and a better shelf life (risk of mold).

- BIOFOURNIL has developed recipes made of a mix of durum wheat and soft wheat for its whole meal bread. This solution alloxed a better nutrition quality (higher protein content) and interesting organoleptic properties.

- BEZGLUTEN has developed solutions to improve the machinability of gluten-free dough. Guar gum was partially replaced with galactomannan with larger molecules and hot water solubility- locust bean gum. These solutions helped to divide and shape the rolls. It also significantly diminished hardness during 3 days of storage.

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- Dr SCHAER has continued working on BOT technology. Information and suggestions from EU-FRESHBAKE project has been implemented to improve the current freezing process (during 2010) and to develop a new partbaked frozen product (launch in 2011) in order to save energy and improve the quality of the final product.

- Specific enzymes have been used for the processing of dough including refrigeration during fermentation. AMG (Amyloglucosidase) have been used to facilitate the release of sugar and finally to facilitate the fermentation and the baking (rapid baking thanks to a faster coloration of the crust during baking.

- OBJECTIVE 4: To produce equipments adapted to innovative process

Visible impacts :- ONIRIS has developed a low energy baking oven based on infrared technology. - MIWE has implemented and tested solutions to reduce the energy for refrigeration equipments. The development of

innovative processing conditions will require the design of specific equipments adapted to the new technology. The basic equipments needed to produce bread are a mixer, a fermentation cabinet and an oven. A chiller and a freezer must be considered in the case of frozen products. Some of these equipments may be improved to optimize the energy efficiency index on one hand and on the other hand to adapt existing equipment or to develop new equipments adapted to the innovative process pathways that will be tackled. One may think for example to specific oven (i.e. using microwave), specific fermentation cabinet adapted to prolonged fermentation at moderate temperature, specific chillers or freezers… The mixing step will not be investigated in this project.

- OBJECTIVE 5: To develop tools that will permit to extend the findings of the project to future formulations and developments.

Visible impacts :- The project will work on a bread formulation. Nevertheless, the indexes that will be developed (EEI, QI, NQI) will be

adaptable to other cases and other type of bakery products. Communication on the results of the project is planned at the end of the project. Two targets are concerned, namely the baking industry and the consumers. In a more general matter, this project concerns refrigeration applied to bakery products to extend the shelf life and to increase the convenience of these products. Some of the results may be transferred to some products of the food industry such as pizza, pie … for which wheat dough is used and baked.

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4 OUTLOOK OF THE EU-FRESHBAKE PROJECT A trend in terms of evolution of the technology and of the market is proposed by [40]. It concerns globally the BVP, but one should keep in mind that bread makes over 83% of the total BVP tonnage. Between 2006 and 2011, Prepacked Part baked, part baked frozen and Bake Off technologies will grow significantly whereas other productions will be reduced (Fresh finished) or will grow slowly. There is thus an important issue to optimise the industrial practice for part baked technology.

Figure 68 : Evolution of the industrial BVP market between 2006 and 2011. Prepacked Part baked, part baked frozen and Bake Off technologies will grow significantly whereas other productions

will be reduced (Fresh finished) or will grow slowly (Prepacked long – life). - Europe-27 [40]

Beside, it should be stressed out that the contribution to the growth rate expected in the will mainly come from the western European countries (EU-15) for the bake off, whereas as the NMS (New Member States – NMS-12) will impact mainly the market of prepacked bread with long shelf life as shown in .

Figure 69 : Comparison of the contribution of the western European countries (EU-15) vs. New Member States (NMS-12). Western European countries (EU-15) is rather growing towards bake off, whereas as the NMS (New Member States – NMS-12)

will impact mainly the market of pre packed bread with long shelflife. - Europe-27 [40]

The main outcomes of the EU-FRESBAKE project that could impact the existing bread production in Europe are therefore of

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different types. Part baked and BOT are much likely to impact the EU-15 whereas general results on energy and baking and maybe innovative equipments may rather impact the NMS-12. Details aspects of the potential impact are listed at follow.

The BOT permits to prepare the bread on demand each hour depending on the sales in a shop. Even though the energy demand for part baked frozen bread is roughly 2.2 times larger than for conventional baking (EU-FRESHBAKE), one should also take into account that the amount of left over bread coming from the bake off technology is much lower than for conventional bread making. The Bake off technology also permits to prepare bread at home on demand, with a broader choice of products and with the possibility to have specialties such as gluten free products for a member of a family for example. In some countries such as Germany, there is a policy which makes obligatory the return of left over bread to the bakery (see Figure 70). The life cycle assessment of bread production has been evaluated by [49] in 1999. The results obtained for a large baking company (30,800 Tons/year) are presented in Figure 71 showing that the processing makes 37% and the transport 22%. It would be a non sense to transport bread back to its production place considering the so high energy demand and high CO2 impact associated to this product

From TU Berlin – Pr MEUSER + Adapted from a presentation of Dr. S. Reimelt TUB-GV 1807/09

GERMANY : UNSOLD BREAD MUST BE RETURNED TO BAKERY -ANI MAL FEED ? : DI FFI CULT (SAFETY I SSUE)-METHANE PRODUCTI ON (FERMENTATI ON) ? : LI FE CYCLE ??

Caterpillar at work on the bread mountain !!!

From TU Berlin – Pr MEUSER + Adapted from a presentation of Dr. S. Reimelt TUB-GV 1807/09

GERMANY : UNSOLD BREAD MUST BE RETURNED TO BAKERY -ANI MAL FEED ? : DI FFI CULT (SAFETY I SSUE)-METHANE PRODUCTI ON (FERMENTATI ON) ? : LI FE CYCLE ??

Caterpillar at work on the bread mountain !!!

Figure 70 : Picture of the “processing” of left over bread returned to a bakery in Germany (ref. provided by pr MEUSER – TU Berlin). A Caterpillar is at work on the top of the bread mountain.

TRANSPORT22%

PROCESS37%

AGRICULTURE41%

CO2 – BREADTotal : 0.95 kg CO2 / kg

SIK (1999)

TRANSPORT22%

PROCESS37%

AGRICULTURE41%

CO2 – BREADTotal : 0.95 kg CO2 / kg

SIK (1999)

Figure 71 : Life Cycle Assessment of bread production. Pie chart of main sources of CO2 in the case of a large production unit. The total CO2 is between 500 and 1000 g CO2 / kg of bread depending on production scheme (time frame 100 years).

(bread factory concerned here = 30,800 Tons of bread per year – 950 gCO2/kg bread - more details in reference [49]).

EXTENDING THE FINDINGS and OUTCOMES TO OTHER PRODUCTSThinking to other goods prepared from a wheat flour dough, Viennoiserie, Patisserie and Biscuits (high lipid content) come to the surface. These products represent a relatively small market share in comparison to bread (14% for viennoiserie, patisserie

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vs. bread in 2004 – Europe 15 - [41] and 17% in 2006 for Europe-27). This makes that the impact will however be small even though not negligible.

VIENNOISERIE INDUSTRYViennoiserie such as puffing pastry, croissant are baked at lower temperature (ca. 170 °C) than bread (ca. 200 to 230 °C). The baking temperature of viennoiserie is close to that of part baked bread. Therefore innovative baking processes and equipments that will be developed during EU-FRESHBAKE may be adopted by the viennoiserie and maybe patisserie industry.

Figure 72 : Viennoiserie market (2004)Scratch vs. BOT

(EU-15 market) - GIRAFOOD - [41]http://www.girafood.com/

Figure 73 : Patisserie market (2004)Scratch vs. BOT

(EU-15 market) - GIRAFOOD - [41]http://www.girafood.com/

PIZZA INDUSTRYPizza has become a universal and international food. Pizza baking requires high temperature baking, which may not be achieved by the baking equipments under development within the EU-FRESHBAKE project. When produced by the industry, pizza it is rather PARTIALLY BAKED and then frozen. Indeed, the frozen pizza must not be fully baked to undergo a final baking before consumption. Partially baked pizza may accommodate with mild balking temperature (adapted to partial baking conditions) and may therefore be concerned by the EU-FRESHBAKE innovations especially the innovative baking equipments.

BAKING SUPPORTS (BAKING TRAYS, BAKING MOULD)Almost all the bake off technology products are baked on baking supports coated with either silicone or perfluorinated coatings. The regulation regarding food contact material is not harmonized within Europe regarding silicon, which addresses an issue regarding the risk of transfer of contaminants during baking and eventually second baking. In addition the protocols and food simulants used in the protocols for food contact materials are not fully adapted to the case of baking. The most temperature resistance food stimulant if olive oil, which obviously is not adapted to the temperature level which is reached during baking. Research is thus needed to developed protocols adapted to the case of baking (temperature level) and also to assess the ageing of a baking support undergoing multiple baking cycles.

5 CONCLUSION The EU-FRESHBAKE project has covered several aspects :

- equipments- formulation- application to gluten breads- application to gluten free breads- application to organic breads- labelling

The outcomes in terms of equipments will concern:- Innovative baking equipment with low energy demand (two tracks with reduction by 30 to 50%)- Innovative refrigeration equipment: tracks showed savings by 5 to 15% on equipment and savings by up to 50% and

more by controlling the final freezing temperature and the fan power.

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The outcomes in terms of formulations will concern mainly the combined impact of formulation and process on selected quality attributes. Some results concern:

- The positive impact of freezing on the activity of phytase and by the way on the availability of minerals in bread. - The positive effect of part baked formulation (fibres) and of freezing on GI (under investigation)- Selected applications have been developed with the industrial partners of the project. PURATOS for gluten breads,

SCHAER and BEZGLUTEN for gluten free breads and BIOFOURNIL for organic bread.

The outcomes in terms of labelling are likely to concern:- Labels promoting good baking practice resulting in a reduced energy demand- Labels promoting a lower GI.

The EU-FRESHBAKE GUIDE OF GOOD PRACTICE :EU-FRESHBAKE has prepared and edited a guide of good practice concerning the bake off technology. It covers several results from EU-FRESHBAKE and also results and data from the existing literature. This document is in English.

The dissemination of results :Toward the baking industry: A conference has been organized at the IBA fair in October 2009 to transfer key results of the project to the European bread industry and equipments manufacturers.

Toward the scientific communities and the European consumers: A conference has been organized as pre-conference of the Flour-Bread congress held in Opatija – Croatia on 20 th Oct. 2009.

Toward SME’s : EU-FRESHBAKE is also involved in the CSA “AGRIFOOD RESULTS”, which aims at disseminating results of projects toward SME (April 2009 – April 2011) .

Powerpoint presentations presented during these events and are available for free download on the website of the project. ~

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6 REFERENCES QUOTED IN THIS FINAL REPORT

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7 REFERENCES PUBLISHED DURING EU-FRESHBAKE PROJECT (June 2010)

ONIRIS# International Journal1 P. Poinot, J. Grua-Priol, G. Arvisenet, C. Rannou, M. Semenou, A. Le Bail, C. Prost. (2007). Optimisation of HS-SPME to

Study Representativeness of Partially Baked Bread Odorant Extracts. Food Research International, 40, 1170–11842 A. Le-Bail, R. Zuniga, C. Prost, J.L. Lambert, T. Lucas, M. Sikora, C. M. Rosell, D. Curic, T. Park, V. Kiseleva, M. Pitroff, I.

VanHaesendonck, M. Bonnand-Ducasse, M. Koczwara, V. Cerne. (2008). Energy, nutrition and quality of breads; an overview of what is going on within the European project “EU-Freshbake”. New Food Magazine, 2008, 4, pp 60-64.

3 P. Poinot, G. Arvisenet, J. Grua-Priol, D. Colas, C. Fillonneau, A. Le Bail, C. Prost. (2008). Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science, 48, 686–697

4 J.L. Lambert, A. Le-Bail, R. Zúñiga, I. Van-Haesendonck, E. Van-Zeveren, C. Petit, M.C. Rosell, C. Collar, D. Curic, I. Colic-Baric, M. Sikora, R. Ziobro. (2009). The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes. Journal of Sensory Studies, 24 (2), 204-219.

5 Mezaize, S.; Chevallier, S.; Le Bail, A.; de Lamballerie, M. (2009). Optimization of gluten-free formulation for French style breads. Journal of Food Science, 74(3), 140-146.

6 P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau and C. Prost. (2009). Use of an artificial mouth to study bread aroma. Food Research International, 42(5-6), 717-726.

7 A. Le-Bail, K. Boumali, V. Jury, F. Ben-Aissa, R. Zuniga. (2009). Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb. Journal of Cereal Science, 50, 235–240.

8 R. Zúñiga, A. Le-Bail. (2009). Assessment of thermal conductivity as a function of porosity in bread dough during proving. Food and Bioproducts Processing, 87(1), 17-22.

9 Le-Bail,A., (2009), , « Frozen Bake off – From strength to strength “, EUROPEAN BAKER, May-June 2009, n° 104, p 22-2410 Le-Bail, (2010), « Frozen Bake off – Good and easy “, EUROPEAN BAKER, Jan-Feb 2010, n° 108, p 14-1711 A. Le-Bail, C. Nicolitch and C. Vuillod. (2010). Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing

Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread. Food and Bioprocess Technology. 2010. 3( 2): p. 197-203

12 P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, A. Le-Bail, C. Prost. (2010). Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chemistry, 2010. 119(4): p. 1474-1484.

13 A. Le-Bail, T. Dessev, V. Jury, R. Zuniga, T. Park, M. Pitroff. (2010). Energy demand for selected bread making processes. Conventional versus Part Baked frozen technologies. Journal of Food Engineering 2010, 96 : p. 510-519

14 F. Ben-Aissa, .J.-Y. Monteau, A. Perronnet, G. Roelens, A. Le-Bail. (2010) Impact of the baking degree on the volume change of bread and bread crumb during cooling, chilling and Freezing. Journal of Cereal Sciences, doi:10.1016/j.jcs.2009.10.006

15 Le-Bail, A., Dessev, T., Jury, V., Park, T., Zuniga, R., (2010). Bread freezing and storage. Impact of process condition on energy demand. In I.I.R (Ed.), 1st IIIR Conference on sustainability and the cold chain. International Institute of refrigeration, Cambridge, UK, p. Paper 239 (6 pages). ISBN 978-2-913149-75-5

16 S. Chevallier, R. Zúñiga, A. Le-Bail. Assessment of bread dough expansion during fermentation. Food and Bioprocess Technology (DOI 10.1007/s11947-009-0319-3).

17 G. Leray, B. Oliete, S. Mezaize, S. Chevallier, M. de Lamballerie (2010). Effect of freezing and frozen storage conditions on rheological properties of different formulas of wheat and gluten-free dough. Journal of Food Engineering (Submitted).

18 J. Keramat, A. Le-Bail, C. Prost, N. Soltanizadeh (2010), “Acrylamide in Foods: Chemistry and Analysis A Review”, submitted to Food and Bioprocess Technology: An International Journal (submitted)

19 P. Poinot, J. Grua-Priol, G. Arvisenet, C. Fillonneau, A. Le-Bail, and C. Prost (2010), Influence of inulin and phytase on the aromatic properties of white and whole breads. Sciences des Aliments. (submitted)

20 P. Poinot, G. Arvisenet, J. Grua-Priol, D. Colas, A. Le Bail, C. Prost, (2010), “Physical Analysis and Volatile Extracts Characterisation of Five Different Commercial Breads”. “Journal of Cereal Science” (submitted)

21 P. Poinot, J. Grua-Priol, G. Arvisenet, C. Fillonneau, A. Le-Bail and C. Prost, (2010), Odorant and Physical Properties of White and Whole Breads: Combined Effects of Inulin and Phytase, “Journal of the Science of Food and Agriculture” (submitted)

22 T. Dessev, V. Jury, A. Le-Bail (2010), Absorptivity of bread dough in the case of short infra red. Journal of Food engineering (Submitted)

23 T. Dessev, A. Le-Bail, J. Keramat, V. Lalanne, C. Prost, and V. Jury, (2010), Influence of baking conditions on bread characteristics and on acrylamide concentration, Manuscript in preparation to be submitted to Journal of Food Engineering.

24 A. Le-Bail, G. Leray, A. Perronnet, G. Roelens, (2010)Impact of the chilling conditions on the kinetics of staling of bread. Submitted to Journal of Cereal Sciences YJCRS-S-10-00213 on 27 May 2010

25 A. Le-Bail, T. Dessev, D. Leray, T. Lucas, S. Mariani, G. Mottollese & V. Jury, (2010), Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of crispy rolls. Submitted to Journal of Food Engineering ref JFOODENG-D-10-00767 (1st July 2010).

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InternationalJournal

Nationaljournal

Internationalcongress

Nationalcongress

Total

ONIRIS 26 7 22 7 62CEMAGREF 9 0 5 0 14KU 3 2 8 9 22IATA 5 1 5 0 11PBF 6 1 4 0 11RAS 3 0 3 0 6

TOTAL 37 7 40 14 98


26 A. Le-Bail, S. Agrane, (2010) Impact of the duration of the baking of part baked bread on staling. Submitted to Journal of Cereal Sciences on 25 June 2010 - ref. YJCRS-S-10-00213

# National Journal1 P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lamballerie, A. Le-Bail and C. Prost. (2009). Advances

in the understanding of the chemical reactions responsible for bread flavour quality. Czech Journal of Food Sciences, 27-Special Issue, pp 54-57.

2 A. Le-Bail, T. Dessev, S. Cherrier, V. Jury, R. Zuniga (2009). Congélation des produits de boulangerie ; enjeux énergétiques et qualitatifs. Revue générale du froid. Novembre 2009. p 55-59

3 A. Le-Bail. (2009) Énergie et Nutrition: l’étude EU-Freshbake. Filière Pain Gourmand, n°5, Août/September 2009.4 A. Le-Bail. (2009). Projet EU-FRESHBAKE ; pour une meilleur maîtrise des procédés de cuisson différée. Pains-Services-

Gateaux, juin 2009, pp. 20-22.5 A. Le-Bail, (2010), Professional journal – France : « Énergie : Le CNRS développe un four à infrarouge ‘intelligent’ »

Environnement magazine (www.environnement-magazine.fr), Lundi 18 janvier 2010 - N° 42, page 56 A. Le-Bail, (2010), Professional journal – France : «Eau et maitrise de l’énergie, les lauréats des PTIE 2009 : Boulangerie, un

gain énergétique de 35 à 40% »: Environnement et techniques, N° 293, Janv. Fev. 2010, p 56-57, 7 A. Le-Bail , T. Dessev, V. Jury, R. Zuniga, T. Lucas, T. Park, A. Weissenberger, (2010), Enjeux d’énergie pour les procédés de

cuisson et de congélation des pains, In press in “Journal des Industries des Céréales”

# International Congress1 A. Le-Bail (2007): "Trends and technologys for the baking market Europe - Background for the EU-Freshbake Projekt and the

bake off technology", Back 2007, 2007 Produzent oder Händler – Wie wird das Bäckerei-Unternehmen von morgen aussehen? 19-20 june 2007, Wiesbaden, Germany (ORAL).

2 Le-Bail, A., C. Nicolitch, and C. Vuillod (2007) Prefermented frozen dough. Impact of prefermentation on baking performance. in C&E Spring Meeting - Consumer Driven Cereal Innovation: Where Science Meets Industry. 2007. Montpellier, FRANCE: AACC International (ORAL).

3 A. Le-Bail, G. Arvisenet, F. Ben-Aissa, S. Chevallier, J. Grua-Priol, V. Jury, M. De Lamballerie, J-Y. Monteau, S. Mezaize, P. Poinot, C. Prost. Food refrigeration and baking-challenges and needs for the future. 4th central European congress on food and 6th Croatian congress of food technologists, biotechnologists, and nutritionists, 15 - 17 May 2008 , Cavtat, Croatia. (ORAL – INVITED LECTURE)

4 F. Ben Aissa, Q. T. Pham, J-Y. Monteau, A. Le Bail. Stresses and Cracking in Freezing Part-Baked Bread: A Numerical Model. (2008), IV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT, ISHS, Madrid, Spain, 2008 (ORAL+PAPER)

5 A. Le Bail, F. Ben-Aissa, S. Deobald, J.Y. Monteau. The mechanical properties of baked crumb - from the baked degased crumb to the cellular solid. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain (ORAL)

6 S. Mezaize, S. Chevallier, A. Le Bail, M. de Lamballerie. Optimisation of gluten-free formulations for french-style breads. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain (ORAL)

7 S. Chevallier, R. Zúñiga, A. Le Bail. Assessment of bread dough expansion during fermentation; a benchmark approach. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain (POSTER)

8 P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, A. Le Bail, C. Prost. Effect of freezing and partial baking on breads aromatic profile and physical properties. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain (ORAL)

9 A. Le-Bail, R. Zúñiga, T. Lucas, T. Park, M. Pitroff. Bread baking and industrial practice; toward a better practice and innovative processes. AACC International Annual Meeting. Honolulu, USA, 21-24 September 2008 (POSTER).

10 F. Ben-Aissa, Alain Le Bail and J.Y. Monteau. Assessment of crumb hardness using a model of cellular solid; a mechanical approach of crumb staling. AACC International Annual Meeting. Honolulu, USA, 21-24 September 2008 (ORAL).

11 A. Le-Bail. The EU-Freshbake european project: innovation in bread making. EFFoST Congress: First European Food Congress : 4- 9 November 2008, Ljubljana, Slovenia (ORAL).

12 A. Le-Bail, R. Zúñiga, T. Lucas, M. Sikora, C. M. Rosell, D. Curic, T. Park, V. Kiseleva, M. Pitroff, I. VanHaesendonck, M. Bonnand-Ducasse, M. Koczwara, V. Cerne. Bread making technology for the industry: Challenges and needs for the future. An overview through the European project “EU-FRESHBAKE”. 6th International Food Convention IFCON-2008 "Newer challenges in Food Science and Technology". Mysore, INDIA, 15-19 December 2008 (ORAL – KEYNOTE LECTURE).

13 V. Jury, R. Zuniga, A. Le Bail (2008): "The EU-FRESHBAKE Project (FP6):Emerging technologies in the baking industry. A case study of the partbaked bread." ISEKI/HEALTHGRAIN Workshop - Trends in cereal science and technology - Industrial applications, Thessaloniki, Greece (ORAL).

14 V. Jury, A. Pinson, J. Launay, A. Le-Bail. Impact of refrigeration conditions on Energy consumption, energy efficiency index and Co2 impact of frozen part baked bread. Congress of chemical engineering - Montreal - Aug 2009 (ORAL).

15 Le-Bail A., Ben-Aissa F., Gabric D., Curic D., Monteau J-Y. Behaviour of prefermented dough during refrigeration; impact of CO2 solubility on gas cell equilibrium. AACC International Annual Meeting - American Association of Cereal chemistry - 13-16 September 2009, Baltimore USA (ORAL)

16 S. Mezaize, S. Chevallier, C. Guyon, A. Le Bail and M. de Lamballerie. Gluten-free frozen dough: influence of freezing on proteins, dough properties and bread quality. AACC International Annual Meeting - American Association of Cereal chemistry - 13-16 September 2009, Baltimore USA (POSTER)

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17 G. Leray, B. Oliete, S. Mezaize, S. Chevallier, M. de Lamballerie, A. Le Bail. Effect of dietary fibres on rheological properties of frozen wheat dough. EFFoST Conference - New Challenges in Food Preservation – Processing, Safety, Sustainibility. 11-13 November 2009, Budapest, Hungary (POSTER).

18 V. Jury, A. Le-Bail (2008): "Trends and technologies for the baking marketin Europe." Back 2008, Wiesbaden, Germany (ORAL).

29 Poinot, P., J. Grua-Priol, C. Rannou, C. Fillonneau, S. Mezaize, M. De-Lamballerie, A. Le-Bail, G. Arvisenet, and C. Prost. (2009), Advances in the understanding of the chemical reactions responsible for bread flavour quality. in Chemical Reactions in Foods VI. 2009. Praha, République Tchèque (ORAL).

20 Le-Bail, A., Ben-Aissa, F., Gabric, D., Curic, D. & Monteau, J.Y., (2009), Behaviour of prefermented dough during refrigeration; impact of CO2 solubility on gas cell equilibrium, Congress AACC – Baltimore – USA 13-16 Sept. 2009 (ORAL)

21 A. Le-Bail, K. Boumali, S. Agrane, V. Jury, F. Ben-Aissa, R. Zuniga, (2009), Impact of the baking kinetics and baking duration on the staling rate; a new approach using degassed crumb. Proceedings 5th International Congress “Flour-Bread’09” and the 7th Croatian Congress of Cereal Technologists “Brasno-Kruh ‘9” in Opatija, Croatia 21-23 October ISBN, in press 2009. (ORAL)

22 A. Le-Bail, T. Dessev, V. Jury, T. Park & R. Zuniga. Bread freezing and storage. Impact of process condition on energy demand. Ist IIR (International Institute of refrigeration) Conference on Sustainability and the Cold Chain, Cambridge, 29th, 30th and 31st March 2010. (ORAL)

# National Congress1 J.L. Lambert, A. Le-Bail, R. Zúñiga, I. Van-Haesendonck, E. Van-Zeveren, C. Petit, M.C. Rosell, C. Collar, D. Curic, I. Colic-

Baric, M. Sikora, R. Ziobro. Attitudes des consommateurs européens vis à vis des innovations en boulangerie. Une étude portant sur les procédés de cuisson différée faite au sein du projet européen EU-FRESHBAKE. 59es Journées Techniques des Industries Céréalières, 24 et 25 Octobre 2008, Paris, France.

2 G. Diller, A. Le Bail, S. Chevallier, D. Queveau, R. Zuniga, L. Guihard, C. Couedel, F. Ben-Aissa, J.Y. Monteau. Propriete mecanique d’une mie de pain; de la mie degazee a la mie alveolee. 59es Journées Techniques des Industries Céréalières, 24 et 25 Octobre 2008, Paris, France.

3 A. Le-Bail, R. Zuniga, T.Lucas, T. Park, M. Pitroff. Enjeux énergétiques de la cuisson et de la congélation des pains. Etude de cas liés aux procédés industriels dans le cas du projet européen EU-FRESHBAKE. Société Française de Thermique, Efficacité énergétique - Vannes, 26 - 29 mai 2009.

4 J-Y. Monteau , S. Bahloul, F. Ben Aïssa, A. Le Bail. Solubility and carbon dioxide production in bread dough during proving. XIIème Congrès de la Société Française de Génie des Procédés, 14-16 October, Marseille, France 2009.

5 A. Le-Bail. Bread making technology for the industry: Challenges and needs for the future. An overview through the European project “EU-FRESHBAKE”. Conférence - séminaire à l'Université McGill el 17 sept 2009.

6 A. Le-Bail, technologies de cuisson du pain, aspects énergie, qualité et propriétés nutritionnelles. Congélation et enjeux d’énergie et de qualité, (2009), Conférence invitée au CRDA – St Hyacinthe-Québec-CANADA, 26 Nov. 2009

7 Le-Bail, Energie, Backen und Brotqualität An overview through the European project “EU-FRESHBAKE” , Invited lecture at the GDL annual meeting, Bremerhaven – GERMANY, – 23-24 Juin 2009

8 Le-Bail, A., 2010 - Formation Inter-entreprises WELIENCE – 3 presentation to a panel of Industry « Pains précuits surgelés », « Pâtes crues congelées » et « Pâte préfermentées congelées », Dijon, 23 avril 2010

ONIRIS= 26(IJ) + 7(NJ) + 22(IC) + 7(NC) = 62

CEMAGREF# International Journal1 Vanin, F.M., Lucas, T., Trystram, G., 2009. Crust formation and its role during bread baking. Trends in Food Science &

Technology 20(8), 333-343.2 Grenier, D., Le Ray, D., Lucas, T. Combined local pressure-temperature measurements during bread making: insights into the

crust properties and the alveolar structure of crumb, Journal of Cereal Science (2009). in press (doi:10.1016/j.jcs.2009.09.009)

3 Lucas, T., Grenier, D., Bornert, M., Challois, S., Quellec, S., Bubble growth and collapse in pre-fermented dough during freezing, thawing and final proving, Food Research International (2009) in press (doi:10.1016/j.foodres.2010.01.014).

4 Lucas, T., Davenel, A., Cambert, M., Le-Bail, A. & Mariette, F. “Assessment of NMR relaxation times and ice fraction in frozen raw dough”, “Journal of Agricultural and Food Chemistry” (In Press)

5 Grenier, D., Le Ray, D., Lucas, T. Local pressure measurement during proving of bread dough sticks: contribution of surface tension and dough weight to pressure of the gas in bubbles Journal of Cereal Science (2010). Under second reviewing stage.

6 Vanin, F.M., Grenier, D., Doursat, C., Flick, D., Trystram, G., Lucas, T. Water loss and crust formation during bread baking. II. Technological insights from a sensitivity analysis. Journal of Food Engineering (2010). Submitted.

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7 Grenier, D., Vanin, F.M., Lucas, T., Doursat, C., Lucas, T., Flick, D., Trystram, G., Density setting and expansion during bread baking: Technological teachings from simulations, Journal of Food Engineering (2010). Waiting for submition.

8 Grenier, D., Le Ray, D., Lucas, T. Bread baking at low vacuum and temperature (2010). In redaction.9 Vanin, F.M., Doursat, C.; Grenier, D.; Flick, D.; Trystram, G.; Lucas, T. Two dimensional mathematical model of bread baking:

experimental validation and insights into the crust role in the oven-rise. In redaction.

# National Journal

# International Congress1 Grenier, D., Vanin, F.M., Lucas, T., Doursat, C., Flick, D., Trystram, G., Multiphysics During Bread Baking: Numerical Modelling

and Technological Teachings from Simulations. in: P. Barreiro, M.L.A.T.M. Hertog, F.J. Arranz, B. Diezma, and E.C. Correa, (Eds.), IV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT, ISHS, Madrid, Spain, 2008, pp. 147-154.

2 Vanin, F.M., Lucas, T., Grenier, D., Doursat, C., Flick, D., Trystram, G. A study of the crust setting and its effect on heat and mass transport and expansion during bread baking. In: 13th ICC Cereal and Bread Congress, Madrid (Spain) 2008, prime of better innovation study (by KRAFT).

3 Vanin, F.M., Lucas, T., Trystram, G., Grenier, D., Doursat, C., Flick, D. Crust setting during bread baking as studied by a baking model. In: 1st International Symposium Crispy Cracks 'Creating and retaining the crispiness of food', Wageningen (Pays-Bas) 2008 (oral communication);

4 Vanin, F.M., Lucas, T., Grenier, D., Doursat, C., Flick, D., Trystram, G. A study of the crust setting and its effect on heat and mass transport and expansion during bread baking. In: 10 International Congress of Engineering and Food, Valparaiso (Chile), 2008.

5 Vanin, F.M, Lucas, T, Doursat, C, Flick, D, Trystram, G. Crust formation and 2D modeling of heat and mass transfer and expansion during bread baking. In: 6th European Young Cereal Scientists and Technologists Workshop, Montpellier (France) 2007. (oral presentation)

# National Congress

CEMAGREF= 9(IJ) + 0(NJ) + 5(IC) + 0(NC) = 14

KU

# International Journal1 Sikora M., Kowalski S., Krystyjan M., Ziobro R., Wrona P., Curic D., LeBail A., Starch gelatinization as measured by rheological

properties of the dough. Journal of Food Engineering 2010, 96, (4), 505-509. 2 Borczak B., E.Sikora, M.Sikora, D.Curic, I.van Haesendonck, Sourdough and freezing treatment as a tool for low GI wheat

bread. Food Chemistry (under preparation).3 Borczak B., E.Sikora, M.Sikora, C.Rosell, C.Collar. Impact of oat fiber and inuline addition to partially baked and frozen wheat

bread on glycemic response in human volunteers. Journal of Cereal Science (under preparation).

# National Journal1 B. Borczak, P. M. Pisulewski, M. Sikora, J. Krawontka, Comparison of glycemic responses to frozen and non-frozen wheat rolls

in human volunteers - a short report. Polish Journal of Food and Nutrition Sciences, 2008, 58, nr 3, 373-376.2 Gambuś H., Gambuś F., Wrona P., Pastuszka D., Ziobro R., Nowotna A., Kopeć A., Sikora M., Supplementation of gluten-free

rolls with amaranth and flaxseed increases the concentration of calcium and phosphorus in the bones of rats. Polish Journal of Food and Nutrition Sciences, 2009, 59, 349-355.

3 Professional journal – Poland : M. Sikora, Osiągnięcia i dalsze zamierzenia projektu EU Freshbake. Przegląd Piekarski i Cukierniczy 2009, nr 6, 14.

# International Congress1 R. Ziobro, H. Gambuś, M.Sikora, P. Gaura, A. Samiec, Comparison of different methods for the measurement of gluten free

dough consistency. XV International Starch Convention, Moscow, 2007, s. 95.2 M. Sikora, S. Kowalski, M. Krystyjan, D. Curic, A. LeBail, R. Ziobro, Study on starch gelatinization of the dough during

processing. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain, 102.3 Borczak B., Sikora M., Pisulewski P.M., Gambuś H., Impact of different methods of dough fermentation on glycemic index of

wheat rolls in humans. 13th ICC Cereal and Bread Congress, June 15-18, 2008, Madrid, Spain, 274.4 P.Wrona, H. Gambuś, M. Krystyjan, R. Ziobro, D. Pastuszka, M.Sikora, D. Gumul, Rheological properties of gluten-free dough,

as influenced by the use of hydrocolloids and supplements. 36-th International Conference of Slovak Society of Chemical Engineering, May, 25-29, 2009, Tatranske Matliare, Slovakia, 334.

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5 Borczak B., P. M. Pisulewski, M. Sikora, I. Van Haesendonck. The impact of two freezing processes of wheat rolls on glycemic index in human volunteers. XVII International Starch Convention, 16-18 June 2009 Moscow.

6 Sikora M., P.M. Pisulewski, I. Van Haesendonck, B. Borczak. Glycemic index of bread: impact of process and formulation. 5th International Congress “Flour-Bread” 21-23 October, Opatija, Croatia.

7 Kopeć A., Borczak B., Pysz M., Sikora M., Pisulewski P.M., Rosell C.M., Collar C., 2009. The effect of bread enriched with sourdough on the level of some mineral components in rats. 5th International Congress & 7th Croatian Congress of Cereal Technologists "Flour-Bread '09, Opatija, Croatia.

8 Pysz M., Kopeć A., Borczak B., Sikora M., Pisulewski P.M., Rosell C.M., Collar C., 2009. Biological value of proteins bread traditionally baked or partially baked and frozen supplemented with sourdough and dietary fiber. 5th International Congress & 7th Croatian Congress of Cereal Technologists "Flour-Bread, Opatija, Croatia.

# National Congress1 R. Ziobro, H. Gambuś, M. Sikora, P. Gaura, A. Samiec, Porównanie metod badania konsystencji ciasta bezglutenowego.

XXXVIII Sesja Naukowa KNoŻ PAN, Żywność a jakość życia. Olsztyn 20-21 września 2007, s. 170.2 H. Gambuś, P. Gaura, Pastuszka D., F. Gambuś, R. Ziobro, A. Nowotna, M. Sikora, Wpływ mieszanki hydrokoloidów i użytych

suplementów na jakość i proces starzenia się bułeczek bezglutenoych. XXXVIII Sesja Naukowa KNoŻ PAN, Żywność a jakość życia. Olsztyn 20-21 września 2007, s. 201.

3 Sikora M., EU-Freshbake – europejski projekt dotyczący optymalizacji technologii odroczonego wypieku pieczywa. Przegląd Piekarski i Cukierniczy, 2008, nr 7, 24-27.

4 M. Sikora, Osiągnięcia i dalsze zamierzenia projektu EU Freshbake. Przegląd Piekarski i Cukierniczy 2009, nr 6, 14.5 Borczak B., P. M. Pisulewski, R. B. Kostogrys, M. Sikora. Glucose level in rats serum fed with wheat bread that underwent

different technological processes before baking. III PhD Students Conference, 21 March 2009, Kraków, Poland.6 Borczak B., P.M.Pisulewski, M.Sikora, C.M.Rosell. Impact of wheat bread enrichment with resistant starch on glycemic index.

XVI Scientific Session of Polish Food Technologist Association, 21-22 May 2009, Gdynia, Poland.7 Pysz M., Kopeć A., Borczak B., Sikora M., Pisulewski P.M., Rosell C.M., Collar C., 2009. Wpływ dodatku błonnik pokarmowego

do pieczywa pszennego na wartość biologiczną białka. Mat. Konf. Naukowej Żywność wzbogacona i nutraceutyki, Kraków 18-19 czerwca, 68.

8 Kopeć A., Borczak B., Pysz M., Sikora M., Pisulewski P.M., Rosell C.M., Collar C., 2009. Wpływ chleba wzbogacanego błonnikiem pokarmowym na profil lipidowy oraz zawartość wybranych składników mineralnych w organizmie szczurów doświadczalnych. Mat. Konf. Naukowej Żywność wzbogacona i nutraceutyki, Kraków 18-19 czerwca, 100.

9 Borczak B., Pisulewski P., Sikora M., Krawontka J., Perronnet A., Roelens, G ., Chevallier S., Boumali K. et Le Bail A.. Impact du procede de cuisson sur l’indice glycemique d’un pain de type français. 59es Journées Techniques des Industries Céréalières, 24 et 25 Octobre 2008, Paris, France.

KU=3(IJ) + 2(NJ) + 8(IC) + 9(NC) = 22

IATA# International Journal & Book chapters1 Rosell CM., Collar, C. “Effect of temperature and consistency on wheat dough performance.” International Journal of Food

Science and Technology. 2009. 44, 493-502.2 Rosell CM., Santos E, Sanz-Penella JM., Haros M. “Wholemeal wheat bread: a comparison of different breadmaking processes

and fungal phytase.” Journal of Cereal Science. 2009. 50, 272-277.3 Rosell CM., Santos E.

“Impact of fibers on physical characteristics of fresh and staled bake off bread.” Journal of Food Engineering. 2010. 98, 273-281.

4 “Trends in breadmaking: Low and subzero temperatures”. Rosell CM., In: Innovation in Food Engineering: New Techniques and Products. Ed M.L. Passos, C.L. Ribeiro. 2009. Taylor and Francis, CRC Press. p 59-79.

# National Journal1 Professional journal – Spain: “Encuentran mejoras nutricionales en el pan precocido”, Molinería y Panadería, page 24 – July

2009

# International Congress1 Sanz Penella, J.M., Rosell, C.M., Haros, M. Effect of fungal phytase addition, fermentation and freezing on the phytate

degradation of whole wheat dough. In Cereals-The future challenges. ICC Conference Proceedings. 2007.2 Rosell, C.M., Haros, M. Impact of cyclodextrin glycoxyltransferase and fatty acids on wheat flour thermomechanical behaviour.

Congress on Cereals – their products and processing. 2008, Debrecen, Hungary. ISBN: 978-963-9732-38-4

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3 Rosell, C.M., Santos E., Sanz Penella JM., Haros M, Collar C. Phytate profile in different fiber containing partially baked frozen breads. Congress on Cereals – their products and processing. 2008, Debrecen, Hungary. ISBN: 978-963-9732-38-4.

4 E.Santos, C.M. Rosell, C. Collar Plural characterisation of dietary fibres from different sources in breadmaking applications. 13rd ICC Cereal and Bread Congress. Madrid. Spain. 2008.

5 “Breadmaking technology meeting consumer drivers for healthy breads”. Rosell, C.M. Proceedings 5th International Congress “Flour-Bread’09” and the 7th Croatian Congress of Cereal Technologists “Brasno-Kruh ‘9” in Opatija, Croatia 21-23 October ISBN, in press 2009.

IATA= 5(IJ) + 1(NJ) + 5(IC) + 0(NC) = 11

PBF# International Journal1 Ćurić, D., Novotni, D., Škevin D., Rosell, C.M., Collar, C., Le Bail, A., Colić-Barić, I., Gabrić, D. (2008) Design of quality index for

the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making. Food Research International, 41, 714-719.

2 Galić K., Ćurić D., Gabrić D. (2009) Shelf-life of Packaged Bakery Goods - A Review. Critical Reviews in Food Science and Nutrition, 49, 405-426.

3 Novotni, D., Ćurić, D., Galić, K., Škevin, D., Neđeral, S., Kraljić, K., Gabrić, D., Ježek, D. Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes – sent to LWT and waiting for final decision.

4 Gabrić, D., Ben Aissa, F., Le Bail, A., Monteau, J.Y., Novotni, D., Ćurić, D. Chilling and freezing of prefermented dough: Part 1. Experimental results – Submitted Sept 2010.

5 Gabrić, D., Ćurić, D., Novotni, D., Rosell, C.M., Galić, K., Petrović, M., Ivanec-Šipušić, Đ. Influence of sourdough addition on dough proofing and quality of wholemeal partially baked frozen wheat bread– submitted to „Journal of Food Process Engineering“

6 Novotni, D., Curic D, Bituh, M., Colic Baric I., Skevin, D., Cukelj, N. „Glycemic index and phenolics of partially-baked frozen bread with sourdough“ in International Journal of Food Sciences and Nutrition, 2010; Online: 1–8 (doi:10.3109/09637486.2010.506432)

# National Journal1 Professional journal – Croatia : “FP6 Projekt - Kratki naziv projekta « EU-FRESH BAKE ». Naziv projekta - Proizvodnja svjezih

pekarskih proizvoda povecane prehrambene vrijednosti uz ustedu energije, a na zadovoljstvo potrosaca i okolisa - Vrsta projekta: Ciljani istrazivaiki projekt (STRP) Prioritet: 5, Kvaliteta i sigurnost hrane” , in HRVATSKI CASOPIS ZA PREHRAMBENU TE HNOLOGIJU, BIOTEHNOLOGIJU I NUTRICIONIZAM – CROATIAN JOURNAL OF FOOD TECHNOLOGY,BIOTECHNOLOGY AND NUTRITION –Vol.1., Page 48 - 2009

# International Congress1 Ćurić D., Novotni D., Gabrić D., Polenghi O., Cerne V., Sikora M. Influence of proofing and baking time on selected properties of

gluten-free bread. Proceedings of the 2008 Joint Central European Congress (Ed. D. Ćurić), Vol 1: 311-319. 4th Central European Congress on Food- 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 15-17 May 2008, Croatia.

2 Colić Barić I., Sučić M., Novotni D., Neđeral Nakić S., Ćurić D. Can we measure the real nutritional quality of bread through nutrient density methods. Proceedings of the 2008 Joint Central European Congress (Ed. D. Ćurić), Vol 1: 375-382. 4th Central European Congress on Food - 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 15-17 May 2008, Croatia.

3 Ćurić, D., Novotni, D., Gabrić, D., Žikić, A., Bauman, I. Dough fermentation modeling. 3rd International Congress FLOUR – BREAD ´07, 6th Croatian Congress of Cereal Technologists, 24-27 October 2007, Croatia.

4 Ćurić D., Gabrić D., Novotni D., Čukelj N., Krička T. Dough fermentation optimization by application of modified Gompertz equation. IUFOST Congress, 19-23 October 2008, China.

# National Congress

PBF= 6(IJ) + 1(NJ) + 4(IC) + 0(NC) = 11

RAS# International Journal1 T.A. Misharina, V.I. Kiseleva, M.B. Terenina, N.I. Krikunova, I.B. Medvedeva " Release of volatile compounds from the bread”

In: “Kinetics and Thermodynamics for Chemistry and Biochemistry” Eds. by M. Pearce, G.E. Zaikov, G. Kirshenbaum. Nova Science Publishers, New York, 2009, pp. 169-180

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http://bib.irb.hr/prikazi-rad?&rad=315029


2 V.I. Kiseleva, A. Le Bail, A. I. Sergeev, S. S. Kozlov, V.P. Yuryev “Investigations of heat-induced transitions in model (starch-water, starch-gluten-water) and real dough systems” , submitted on LWT- Food science and technology

3 V.I. Kiseleva, W. Błaszczak, J.Fornal, S. S. Kozlov, A. I. Sergeev, V. P. Yuryev “Cryotexturing of dough and bread structure”, submitted on LWT- Food science and technology

4 L. A. Wasserman, V. G. Vasil’ev, M. V. Motyakin, W. Blaszchak, J. Fornal, L. G. Damshkaln, V. I. Lozinsky, V. P. Yuryev. (2009). Influence of Gluten and Gum Additives and Cryogenic Treatment on Some Properties and Morphology of Wheat Starch Complex Gels. Starch/Stärke 61, 377–388.

5 N. K. Genkina, V. P. Yuryev , Synergistic and Antogonistic Effects in Viscosity of Polysaccharide Blends , ch.13, pp. 147-160 in " Starch Science and Technology" (Eds.: V.P. Yuryev, P. Tomasik, A. Blennow, L. Wasserman , G.E. Zaikov ) 2008, Nova Science Publishers, NY.

# National Journal

# International Congress1 N.K. Genkina, V.P. Yuryev "Synergic and antagonistic effects on viscosity of polysaccharides blends". In Conference book XV

International starch convention Moscow-Cracow, Moscow, 2007, June 19-212 Valentina I. Kiseleva, Grigoriy V. Kotelnikov, Alain Le Bail, Andrey I. Sergeev, Sergey S. Kozlov , Vladimir P. Yuryev

Investigation of DSC, MTDSC and 1H NMR transitions in wheat flour dough during heating. XV International starch convention Moscow-Cracow, Moscow, 2007, June 19-21, Abstarct book, p.53

3 V.I. Kiseleva, W. Blaszczak, J. Fornal, V.P.Yuryev Effect of freezing on the properties of dough and bread quality. XVI International starch convention Cracow-Moscow, Cracow, 2008, June 16-20. abstract book, p.33

# National Congress

RAS= 3(IJ) + 0(NJ) + 3(IC) + 0(NC) = 6

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