The DREAM project research outcomes presented at the event illustrated quality issue of bread that contains bran. Bran is rich in insoluble fiber which is known for its nutritious benefits (decrease of the risk of obesity, coronary heart diseases etc.), but to gain these nutritious benefits it must be added to the dough in sufficient amount. If we increase the amount of bran the properties of dough and bread will change. These changes have important impact on bread making process and product quality. The DREAM project researchers have been working on how to overcome this impact by bran treatment.
Beside the research outcomes couple of words were also dedicated to a general presentation of the DREAM food models project by Professor Peter Raspor from Biotechnical Faculty of Ljubljana (UL-BF).

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