The research project aims to produce bakery style breads that are high in functional ingredients such as omega-3 and fibre using non-industrial processes.
The project, led by the Health Division of Spanish technology centre Tecnalia, will work in partnership with Basque bakeries that form the OTANA Association in the hope of developing formulations for traditional, unprocessed, breads that could be sold in bakeries.
The research project began in 2011, and will last ‘two or three years’, said Dr María Chávarri Hueda of Tecnalia – who is tasked with co-ordinating the project.
She told BakeryAndSnacks.com that the project aims to produce breads and other “different healthy bakery products” which could be bought from everyday traditional bakeries.
“In this project we want to develop our own initiator culture,” said the research leader.
She explained that the research to develop the in-house starter culture could help “to improve the fermentation of the bread dough, improve the organoleptic qualities of the dough and prolong the shelf life of the bread”.
Healthy, yet traditional?
Chávarri Hueda revealed that omega-3 containing breads will use an encapsulaed form of the essential fatty acids – which the team hopes will reduce the risk of degredation during processing and will also help to combat issues with taste and consumer acceptance.
Meanwhile a high-fibre bread that is more similar to the white bread styles seen in traditional Spanish bakeries will offer consumers a daily dose of fibre without altering perceptions, said the research leader.
