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In this study, 43 partners from 15 countries are researching the variation and process-induced changes of wheat and rye-based products as well as the human metabolic reaction to those products.
The research partners, over 50 industrial platform members, a nutrition information network and a consumer communication panel form an efficient collaboration platform along the grain chain.
At VTT, new enzymatic and fermentation based processing tools have been developed for production of ingredients and baked goods. Enzyme-aided processing has been developed to assist in dry and wet fractionation of wheat and rye grains to enable production of ingredients high in fibre and grain phytochemicals. Microscopic detection has been used to monitor changes in tissue microstructure and biopolymer architecture.
Fermentation technology has been shown to retard in vivo starch digestibility and insulin responses of breads baked of flour from peeled whole grains. Fermentation in combination with xylanase treatment has effectively increased the volume and improved stability of high-fibre wheat breads.
Consumer studies carried out in Finland, UK, Germany and Italy have indicated differences in consumer segments in attitudes towards healthy cereal foods but also the importance of perceived healthiness in food choice.
More information: www.healthgrain.org
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