Beneficiar:
IBA Bucuresti
Programme 3 – European and International Cooperation
Sub-programme 3.5 Other initiatives and European and international programmes – EUREKA traditional, EUREKA-Cluster, Eurostars projects
Type of project: Eureka traditional
Contract no. 255/2021
Acronym: BIOFLOSBAKE-LAVGLU
Contracting authority: Executive Unit for Financing Higher Education, Research, Development and Innovation (UEFISCDI)
Project completion period: 10.08.2021-09.08.2024
Budget: 550.000 lei
Partners:
- Faculty of Technology and Metallurgy, University of Belgrade, Serbia
- Sojaprotein Becej, Serbia
- Natural Ingredients R&D SRL Făgăraș (Romanian Coordinator)
- Expergo Business Network SRL București
- INCDBA – IBA București
Web page: https://naturalingredientsrd.eu/bioflosbake-lavglu/
Project Summary:
Recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. The project aim is to design novel cost-efficient and sustainable bio-processes to isolate valuable fibres and oligosaccharides from the co-products of the soy processing industry (soybean hulls and soy molasses). Also, the project will explore various possibilities of reducing/eliminating allergenicity of gluten flours using different bio-processing methods (microwave treatment, enzymatic hydrolysis and sourdough fermentation). The project includes implementation trials in gluten-free bakery products enriched with fibres. The Consortium will design improved extraction methods of dietary fibres and prebiotic oligosaccharides. Design of novel processes for modification of gluten protein will be achieved with the aim to develop novel gluten-free formulations with detoxified gluten. There are 5 partners: Sojaprotein is a Serbian soy processing company with great interest in increasing value for side streams of soy processing; University of Belgrade, Faculty of Technology and Metallurgy (FTM) with expertise on enzymatic technologies will deal with extraction methods of dietary fibres and oligosaccharides from wastes of soy processing industry that will be used for development of functional foods by the Romanian partners (IBA and Expergo). FTM will use innovative technologies such as microwave treatment and enzymatic hydrolysis to detoxify gluten. IBA will employ sourdough fermentation to reduce the allergenicity of gluten and will develop gluten-free products comparing with the techniques used by FTM. Expergo, besides sensorial and consumers test for the obtained products, will develop a prebiotic product with gelled texture enriched with oligosaccharide. The Romanian company NIRD will implement at pilot level technological solutions to obtain oligosaccharides and detoxified flour.
Project responsible: Alina Culetu