From November 2019
Pre-processing to improve nutrition
This year we began a new project to help our members
optimise the nutritional value and functionality of the
ingredients in their food products. It will also investigate
the effect of processing techniques on the bioavailability
of nutrients. So far, we have investigated the effect of
two processes on whole wheat:
- Sprouted whole wheat - used in cake without
negatively affecting volume, fluffiness, softness and other
key cake properties.
- Extruded whole wheat flour - found to have potential
use in cake batter to increase viscosity, stability and fibre
We’re continuing research into using these two
ingredients for sugar reduction applications. Next, we
will look at the biofortification of wheat in bread.
Results will be reported at the end of this year and the
research will continue for another two years.
New pre-processing literature review
As part of this project, we’ve recently published a
literature review to summarise the research in this area. It
identifies the various physical and chemical pre-processing
techniques that are commonly used in the industry.
Go to ‘R&D457’ to find out what
effect each pre-processing method has on nutrition and
Contact: Anne Vissers
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