Improving the nutritional profile of baked gluten and wheat free products by reducing fat , sugar and salt and inmproving fibre content
Lead Participant:
WARBURTONS LIMITED
Abstract
The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat for
medical reasons but also lifestlyers who believe that the products are generally more healthy. The removal of
wheat and gluten from bakery products gives rise to a number of technological challenges resulting in quality
issues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorer
nutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number of
technologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increase
fibre, there has been less focus on the development or application of such technologies to wheat and gluten
free bakery products. The aim of this project is to reformulate gluten and wheat free bakery products to
improve the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining or
improving the quality aspects.
medical reasons but also lifestlyers who believe that the products are generally more healthy. The removal of
wheat and gluten from bakery products gives rise to a number of technological challenges resulting in quality
issues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorer
nutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number of
technologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increase
fibre, there has been less focus on the development or application of such technologies to wheat and gluten
free bakery products. The aim of this project is to reformulate gluten and wheat free bakery products to
improve the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining or
improving the quality aspects.
Lead Participant | Project Cost | Grant Offer |
---|---|---|
WARBURTONS LIMITED | £198,933 | £ 103,346 |
  | ||
Participant |
||
FUERST DAY LAWSON LTD | £120,200 | £ 60,004 |
CAMPDEN BRI | £105,818 | £ 105,818 |
MAGNA PARVA LIMITED | ||
INNOVATE UK |
People |
ORCID iD |
Kelly Holland (Project Manager) |