DILUTED BAKERY MATRICES OF A HEALTHY CHARACTER AND RESTRICTED FUNCTIONALITY: FUNCTIONAL CHARACTER ENHANCEMENT STRATEGIES IN UNSTRUCTURED WHEAT SYSTEMS (Q3182621)
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Project Q3182621 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DILUTED BAKERY MATRICES OF A HEALTHY CHARACTER AND RESTRICTED FUNCTIONALITY: FUNCTIONAL CHARACTER ENHANCEMENT STRATEGIES IN UNSTRUCTURED WHEAT SYSTEMS |
Project Q3182621 in Spain |
Statements
51,425.0 Euro
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102,850.0 Euro
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50.0 percent
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1 January 2016
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31 December 2020
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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LA INTEGRACION EN LA MATRIZ PANARIA DE GRANOS SALUDABLES DENSOS EN NUTRIENTES Y ESCASO VALOR PANADERO (CEREALES MENORES, PSEUDOCEREALES, LEGUMINOSAS Y OLEAGINOSAS) CONSTITUYE UNA ESTRATEGIA VERSATIL, ECONOMICA Y SENCILLA PARA LA OBTENCION DE ALIMENTOS FERMENTADOS CON VALOR AÑADIDO BASADOS EN CEREALES, SIEMPRE Y CUANDO EL SISTEMA ORIGINAL VISCOELASTICO DE TRIGO SE DILUYA LEVE O MODERADAMENTE. EL CUMPLIMIENTO DE LAS RESTRICCIONES FUNCIONALES Y FERMENTATIVAS DE LOS SISTEMAS PANARIOS LIMITA CUANTITATIVAMENTE LA SUSTITUCION DE LA HARINA DE TRIGO QUE CONLLEVA DEBILITAMIENTO ESTRUCTURAL DEL SISTEMA Y, EN CONSECUENCIA, LAS VENTAJAS NUTRICIONALES Y SALUDABLES DE LAS MATRICES COMPLEJAS RESULTANTES SE VEN SERIAMENTE COMPROMETIDAS. LA PRESENTE PROPUESTA SE ENCAMINA A EXPLORAR LAS COMPETENCIAS Y EXPLOTAR LA ADECUACION DE DIVERSAS ESTRATEGIAS TECNOLOGICAS (PREFERMENTACION, TRATAMIENTOS HIDROTERMICOS, TECNOLOGIAS NO TERMICAS) PARA LA POTENCIACION DE LA FUNCIONALIDAD EN MATRICES FERMENTADAS DEBILITADAS DE ALTO VALOR NUTRICIONAL Y ESCASO VALOR PANADERO, A TRAVES DE LA ALTERACION DE LAS ESTRUCTURAS DE SUS BIOPOLIMEROS INTEGRANTES ¿PROTEINAS Y ALMIDON-. SE PRETENDE VALORAR EL IMPACTO DE LAS TECNOLOGIAS EMPLEADAS (PREFERMENTACION, TRATAMIENTOS CALOR-HUMEDAD ¿¿HEAT-MOISTURE TREATMENT¿, ALTAS PRESIONES HIDROSTATICAS), INDIVIDUALMENTE O EN COMBINACION, SOBRE LA VISCOELASTICIDAD Y ESTRUCTURA DE LOS BIOPOLIMEROS DE LOS SISTEMAS DILUIDOS, Y SOBRE LA CALIDAD FUNCIONAL, SENSORIAL Y NUTRICIONAL Y VALOR AÑADIDO DE LOS PRODUCTOS FINALES FORMULADOS A BASE DE GRANOS MIXTOS EN PRESENCIA DE TRIGO. CONSTITUYEN OBJETIVOS PARTICULARES: I. CONOCER A) LA RESPUESTA FUNCIONAL INTEGRADA A NIVELES MACRO, MICROSCOPICO Y MOLECULAR Y B) EL PERFIL NUTRICIONAL Y SENSORIAL DE MATRICES SIMPLES Y MIXTAS DE GRANOS ENTEROS EN CONDICIONES TECNOLOGICAS QUE PERMITAN RE-ESTRUCTURACION DE LOS SISTEMAS FERMENTADOS (BIOPOLIMEROS PROTEINAS Y/O ALMIDON), II. IDENTIFICAR LOS CAMBIOS (BIO)QUIMICOS CUALI Y CUANTITATIVOS EN LA INTERFASE ALMIDON-PROTEINA-LIPIDO EN MATRICES PANARIAS RE-ESTRUCTURADAS DEFICITARIAS DE GLUTEN Y ALMIDON, III. INVESTIGAR A) LAS TRANSICIONES TERMICAS DURANTE LA GELATINIZACION Y RETROGRADACION DEL ALMIDON EN MATRICES COMPLEJAS REESTRUCTURADAS BAJO CONDICIONES DE RESTRICCION DE AGUA, B) CONOCER EL IMPACTO DE LOS TRATAMIENTOS ESTRUCTURANTES DE LAS MATRICES DE TRIGO ALTAMENTE SUSTITUIDAS SOBRE LA CINETICA DE HIDROLISIS DEL ALMIDON Y LAS FASES DE TRANSICION TERMICA, Y C) EXPLORAR LAS INTERRELACIONES ENTRE PROPIEDADES TERMICAS, DIGESTIBILIDAD DEL ALMIDON Y CINETICA DE ENDURECIMIENTO DE MATRICES DEBILITADAS Y RE-ESTRUCTURADAS, IV. DEFINIR PARAMETROS DE LA MASA DE FACIL MEDIDA INSTRUMENTAL QUE PERMITAN A) CARACTERIZAR LAS NUEVAS MATRICES Y B) PREDECIR LA CALIDAD Y ESTABILIDAD DE PRODUCTOS PROCEDENTES DE MATRICES MIXTAS DE GRANOS DILUIDAS Y RE-ESTRUCTURADAS, Y V. PROPONER TRATAMIENTOS TECNOLOGICOS RE-ESTRUCTURANTES EFICACES A APLICAR EN SISTEMAS PANARIOS DE TRIGO DEBILITADOS, COMO ALTERNATIVA PARCIAL O TOTAL AL USO DE HIDROCOLOIDES, GLUTEN, ADITIVOS Y/O ENZIMAS. (Spanish)
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THE INTEGRATION IN THE PANARIA MATRIX OF HEALTHY GRAINS DENSE IN NUTRIENTS AND LOW BAKERY VALUE (MINOR CEREALS, PSEUDOCEREALS, LEGUMES AND OILSEEDS) IS A VERSATILE, ECONOMICAL AND SIMPLE STRATEGY FOR OBTAINING FERMENTED FOODS WITH ADDED VALUE BASED ON CEREALS, AS LONG AS THE ORIGINAL VISCOELASTIC WHEAT SYSTEM IS DILUTED SLIGHTLY OR MODERATELY. COMPLIANCE WITH THE FUNCTIONAL AND FERMENTATIVE RESTRICTIONS OF THE BAKERY SYSTEMS QUANTITATIVELY LIMITS THE REPLACEMENT OF WHEAT FLOUR WHICH LEADS TO STRUCTURAL WEAKENING OF THE SYSTEM AND, CONSEQUENTLY, THE NUTRITIONAL AND HEALTHY ADVANTAGES OF THE RESULTING COMPLEX MATRICES ARE SERIOUSLY COMPROMISED. THIS PROPOSAL AIMS TO EXPLORE COMPETENCES AND EXPLOIT THE ADAPTATION OF VARIOUS TECHNOLOGICAL STRATEGIES (PREFERMENTATION, HYDROTHERMIC TREATMENTS, NON-THERMAL TECHNOLOGIES) FOR THE ENHANCEMENT OF FUNCTIONALITY IN WEAKENED FERMENTED MATRICES OF HIGH NUTRITIONAL VALUE AND LOW BAKERY VALUE, THROUGH THE ALTERATION OF THE STRUCTURES OF ITS INTEGRAL BIOPOLYMERS, PROTEINS AND ALMIDON-. THE AIM IS TO ASSESS THE IMPACT OF THE TECHNOLOGIES USED (PREFERMENTATION, HEAT-HUMIDITY TREATMENTS HEAT-MOISTURE TREATMENT?HIGH HYDROSTATIC PRESSURES), INDIVIDUALLY OR IN COMBINATION, ON THE VISCOELASTICITY AND STRUCTURE OF THE BIOPOLIMERS OF THE DILUTED SYSTEMS, AND ON THE FUNCTIONAL, SENSORY AND NUTRITIONAL QUALITY AND ADDED VALUE OF THE FINAL PRODUCTS FORMULATED ON THE BASIS OF MIXED GRAINS IN THE PRESENCE OF WHEAT. PARTICULAR OBJECTIVES ARE: I. KNOW A) INTEGRATED FUNCTIONAL RESPONSE AT MACRO, MICROSCOPIC AND MOLECULAR LEVELS AND B) THE NUTRITIONAL AND SENSORY PROFILE OF SIMPLE AND MIXED WHOLE GRAIN MATRICES UNDER TECHNOLOGICAL CONDITIONS THAT ALLOW RE-STRUCTURING OF FERMENTED SYSTEMS (BIOPOLIMEROS PROTEINS AND/OR STARCH), II. IDENTIFY QUASI-QUANTITATIVE (BIO)CHEMICAL CHANGES IN THE STARCH-PROTEIN-LIPID INTERFACE IN GLUTEN AND STARCH DEFICIT RESTRUCTURED PANARY MATRICES, III. INVESTIGATE A) THERMAL TRANSITIONS DURING GELATINISATION AND RETROGRATION OF STARCH IN COMPLEX MATRICES RESTRUCTURED UNDER WATER RESTRICTION CONDITIONS, B) KNOW THE IMPACT OF STRUCTURING TREATMENTS OF HIGHLY SUBSTITUTED WHEAT MATRICES ON STARCH HYDROLYSIS KINETICS AND THERMAL TRANSITION PHASES, AND C) EXPLORE THE INTERRELATIONSHIPS BETWEEN THERMAL PROPERTIES, STARCH DIGESTIBILITY AND KINETIC HARDENING OF WEAKENED AND RESTRUCTURED MATRICES, IV. DEFINE PARAMETERS OF THE MASS OF EASY MEASURE INSTRUMENTAL THAT ALLOW A) CHARACTERISE THE NEW MATRICES AND B) PREDICT THE QUALITY AND STABILITY OF PRODUCTS FROM MIXED DIES OF DILUTED AND RE-STRUCTURED GRAINS, AND V. PROPOSE EFFECTIVE RE-STRUCTURING TECHNOLOGICAL TREATMENTS TO BE APPLIED IN WEAKENED BAKERY SYSTEMS OF WHEAT, AS A PARTIAL OR TOTAL ALTERNATIVE TO THE USE OF HYDROCOLOIDS, GLUTEN, ADDITIVES AND/OR ENZYMES. (English)
12 October 2021
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Paterna
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Identifiers
AGL2015-63849-C2-1-R
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