WP5 — Open solid foams model
||Leader: Kaisa Poutanen
||VTT Technical Research Center of Finland (VTT)
||+358 20 72 25 19 2
Participants short name:
INRA, CCFRA, CNRS, UB, VTT
The objectives of WP5 are to develop processing pathways to elaborate and characterize a series of models for 4 types of open cereal solid foam foods to be transferred to WP6 and 7, encompassing varying structural features influencing gastrointestinal digestibility, newly formed compounds and shelf life. The changes caused by increased levels of dietary fibres (DF) and poly-unsaturated fatty acids (PUFA) will also be modelled by improving existing numerical models or integrating expertise through the approach developed in WP1.
Role of participants and methodology:
VTT (WP leader): Define working domain in terms of formulation of typical products, material properties and methods for assessing them. VTT will study the effects of DF on the state of biopolymer (starch), porosity and water dynamics in model products (bread and biscuit) using microscopic and spectroscopic methods, develop use of hydrolytic and cross-linking enzymes and fermentation for structure design, and assess the in vitro digestibility of the products.
INRA: Task 3 leader. Define working domain in terms of material properties and collecting technological expertise. Measurements of material properties (rheological, thermal and mechanical properties) on model products (bread, extruded…). Analysis of samples taken in-line in partners’ facilities (after preservation in liquid N2 conditioning). Study of in-situ flow and cell creation mechanisms at lab scale (imaging). Extending numerical models and integrating with expertise and data for determination of process pathways of GMF (in link with WP1). INRA will supervise a PhD student who will experiment in other partners ‘facilities.
CCFRA: Task 2 leader. Define working domain in terms of formulation of typical products, material and target properties and source of technological expertise. Study of the effects of DF and digestibility and PUFA of model products on porosity, water distribution, colour and cell structure by imaging, creation and colour and from dough
to model products, including use of imaging methods. Validate technology transfer for the methods of properties assessment (glycemic index, acrylamide) of food models prepared at pilot scale (WP7).
CNRS (GPM2): determine the fracture mechanisms in solid food foams and bubble growth phenomena during proofing and baking through in situ coupled experiments either by video, or by a specific Synchrotron experiment, including treatment of output data, and the modelling of the mechanical behavior of the model imaged structures for 8 to 10 recipes representative of the various cereal foams model samples.
UB: Task 1 leader. Define working domain in terms of formulation of typical products, target properties and source of technological expertise. Processing of model products (biscuits, cakes) at lab-scale and pilot scale and texture, sensory analysis. Use of numerical models for biscuit processing, extension to colour predictioning.
Task T5.1: Definition of the working domain and relation with WP1 and WP6. (leader L. Cicerelli, UB)
Task T5.2: Cereal foam structure design and processing. (leader M. Whitworth, CCFRA)
Task T5.3: Improving (numerical) models and generating pathways for cereal model foams. (leader G. Della Valle, INRA)
D5.1: Cereal food models of open solid foams with varying target properties by combination of specific ingredients, enzymes and unit operations, and protocols to design those GMFs. M18.
D5.2: Set of simplified methods for the assessment of GMFs’ properties and structure. M12.
D5.3: Data basis from coupled experiments for ascertaining multi-scale structural changes during GMF processing. M27.
D5.4: Numerical models (BKMs) for specific processing operations. M36.
D5.5: Guidelines for extending GMFs to specific cases (different recipes). M42.