MOLD BREAD DEVELOPMENT WITH ANTIOXIDANT INGREDIENTS CLEAN LABEL (Q3168932): Difference between revisions

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(‎Changed label, description and/or aliases in en: translated_label)
(‎Removed claim: summary (P836): The main objective of the project is to look for alternatives to the use of chemical additives (antifungals) using analogous compounds produced by microorganisms. These compounds shall maintain or improve the characteristics of bakery products marketed by Grupo Siro. _x000D_ the hypothesis in this context is that the use of lactic phenyl acid (AFL) produced by lactic acid bacteria (BAL) will result in a reduction or elimination of artificial p...)
Property / summary
The main objective of the project is to look for alternatives to the use of chemical additives (antifungals) using analogous compounds produced by microorganisms. These compounds shall maintain or improve the characteristics of bakery products marketed by Grupo Siro. _x000D_ the hypothesis in this context is that the use of lactic phenyl acid (AFL) produced by lactic acid bacteria (BAL) will result in a reduction or elimination of artificial preservatives while maintaining acceptable physical-chemical and organoleptic properties. _x000D_ the use of compound-producing BALs with antifungal activity has previously been tested by CNTA in other projects, and its effectiveness in bakery products is being tested. _x000D_ to achieve this objective, the following tasks are proposed:_x000D_ _x000D_ TAREA 1: Product DESIGN AND PRODUCTS_x000D_ ST1.1. Identification of critical stages of the process_x000D_ ST1.2. Selection of BAL with high production capacity of AFL and others _x000D_ TAREA 2: Technical Characterisation AND OPTIMISATION OF WORKING CONDITIONS_x000D_ ST2.1. Technological characterisation of the production process_x000D_ ST2.2. Optimisation of MMC maintenance conditions and application of the BAL_x000D_ TAREA 3: Validation OF Antifungal ACTIVITY TO SCALA PILOTO_x000D_ ST3.1. Selection of working conditions and experimental design_x000D_ ST3.2. Experimental tests. Useful Life._x000D_ TAREA 4: Study OF PRE-INDUSTRIAL_x000D_ TAREA 5. ANALYSIS OF RESULTADIS. CONCLUSIONS. (English)
 
Property / summary: The main objective of the project is to look for alternatives to the use of chemical additives (antifungals) using analogous compounds produced by microorganisms. These compounds shall maintain or improve the characteristics of bakery products marketed by Grupo Siro. _x000D_ the hypothesis in this context is that the use of lactic phenyl acid (AFL) produced by lactic acid bacteria (BAL) will result in a reduction or elimination of artificial preservatives while maintaining acceptable physical-chemical and organoleptic properties. _x000D_ the use of compound-producing BALs with antifungal activity has previously been tested by CNTA in other projects, and its effectiveness in bakery products is being tested. _x000D_ to achieve this objective, the following tasks are proposed:_x000D_ _x000D_ TAREA 1: Product DESIGN AND PRODUCTS_x000D_ ST1.1. Identification of critical stages of the process_x000D_ ST1.2. Selection of BAL with high production capacity of AFL and others _x000D_ TAREA 2: Technical Characterisation AND OPTIMISATION OF WORKING CONDITIONS_x000D_ ST2.1. Technological characterisation of the production process_x000D_ ST2.2. Optimisation of MMC maintenance conditions and application of the BAL_x000D_ TAREA 3: Validation OF Antifungal ACTIVITY TO SCALA PILOTO_x000D_ ST3.1. Selection of working conditions and experimental design_x000D_ ST3.2. Experimental tests. Useful Life._x000D_ TAREA 4: Study OF PRE-INDUSTRIAL_x000D_ TAREA 5. ANALYSIS OF RESULTADIS. CONCLUSIONS. (English) / rank
Normal rank
 
Property / summary: The main objective of the project is to look for alternatives to the use of chemical additives (antifungals) using analogous compounds produced by microorganisms. These compounds shall maintain or improve the characteristics of bakery products marketed by Grupo Siro. _x000D_ the hypothesis in this context is that the use of lactic phenyl acid (AFL) produced by lactic acid bacteria (BAL) will result in a reduction or elimination of artificial preservatives while maintaining acceptable physical-chemical and organoleptic properties. _x000D_ the use of compound-producing BALs with antifungal activity has previously been tested by CNTA in other projects, and its effectiveness in bakery products is being tested. _x000D_ to achieve this objective, the following tasks are proposed:_x000D_ _x000D_ TAREA 1: Product DESIGN AND PRODUCTS_x000D_ ST1.1. Identification of critical stages of the process_x000D_ ST1.2. Selection of BAL with high production capacity of AFL and others _x000D_ TAREA 2: Technical Characterisation AND OPTIMISATION OF WORKING CONDITIONS_x000D_ ST2.1. Technological characterisation of the production process_x000D_ ST2.2. Optimisation of MMC maintenance conditions and application of the BAL_x000D_ TAREA 3: Validation OF Antifungal ACTIVITY TO SCALA PILOTO_x000D_ ST3.1. Selection of working conditions and experimental design_x000D_ ST3.2. Experimental tests. Useful Life._x000D_ TAREA 4: Study OF PRE-INDUSTRIAL_x000D_ TAREA 5. ANALYSIS OF RESULTADIS. CONCLUSIONS. (English) / qualifier
point in time: 12 October 2021
Timestamp+2021-10-12T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
 

Revision as of 18:51, 12 October 2021

Project Q3168932 in Spain
Language Label Description Also known as
English
MOLD BREAD DEVELOPMENT WITH ANTIOXIDANT INGREDIENTS CLEAN LABEL
Project Q3168932 in Spain

    Statements

    country
    Spain
    0 references
    EU contribution
    240,467.5 Euro
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    budget
    480,935.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    30 December 2016
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    end time
    3 January 2019
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    beneficiary name (string)
    SIRO PATERNA SA
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    beneficiary
    Q3144967
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    coordinate location

    39°30'14.11"N, 0°26'31.56"W
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    postal code
    46190
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    summary
    El objetivo principal del proyecto es buscar alternativas al uso de aditivos químicos (antifúngicos) empleando para ello compuestos análogos producidos por microorganismos. Estos compuestos deberán mantener o mejorar las características de los productos de panadería comercializados por Grupo Siro. _x000D_ La hipótesis que se plantea en este contexto es que el uso de ácido fenil láctico (AFL) producido por bacterias ácido lácticas (BAL) supondrá una reducción o eliminación de conservantes artificiales manteniendo unas propiedades físico-químicas y organolépticas aceptables. _x000D_ La utilización de BAL productoras de compuestos con actividad antifúngica ha sido probada anteriormente por CNTA en otros proyectos, y se quiere probar su eficacia en productos de panadería. _x000D_ Para alcanzar dicho objetivo, se plantea el desarrollo de las siguientes tareas:_x000D_ _x000D_ TAREA 1: DISEÑO DE PROCESO Y PRODUCTOS_x000D_ ST1.1. Identificación de etapas críticas del proceso_x000D_ ST1.2. Selección de BAL con alta capacidad de producción de AFL y otros _x000D_ TAREA 2: CARACTERIZACIÓN TECNOLOGICA Y OPTIMIZACIÓN DE LAS CONDICIONES DE TRABAJO_x000D_ ST2.1. Caracterización tecnológica del proceso de elaboración_x000D_ ST2.2. Optimización de las condiciones de mantenimiento de la MMC y aplicación de la BAL_x000D_ TAREA 3: VALIDACIÓN DE LA ACTIVIDAD ANTIFÚNGICA A ESCALA PILOTO_x000D_ ST3.1. Selección de condiciones de trabajo y diseño experimental_x000D_ ST3.2. Ensayos experimentales. Vida Útil._x000D_ TAREA 4: ESTUDIO DE ESCALADO PRE-INDUSTRIAL_x000D_ TAREA 5. ANALISIS DE RESULTADIS. CONCLUSIONES. (Spanish)
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    location (string)
    Paterna
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    Identifiers

    Spanish Kohesio ID
    IDI-20170406
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