Summary
- Profile Type
- Technology offer
- POD Reference
- TOES20231201012
- Term of Validity
- 1 December 2023 - 30 November 2024
- Company's Country
- Spain
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
- Targeted Countries
- All countries
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General information
- Short Summary
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A Spanish technological center offers an arabinoxylans test in cereal-based products to classify whole or refined flours. The analysis allows the determination of fiber and fat and other minor components such as potassium, magnesium, group B vitamins or arabinoxylans. It is possible to analyze both flours and finished products, and support the results achieved by other parameters such as fiber.
The center seeks commercial agreement and/or research and development cooperation agreement. - Full Description
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The Spanish technology center was set up 25 years ago as the result of the need of training demanded by the milling and bakery companies in Castilla y León. The background and experience of the researchers have allowed the development of several complex tests focused on the cereal-grain based industries.
In recent years there has been a growing interest in whole grain products. Several characteristics of whole grain products have been highlighted as responsible for potential health benefits. However, despite the beneficial effect, public acceptance of whole wheat food products is limited due to their taste and texture. For this reason, mixtures of whole and refined flours are often used, trying to achieve a balance between technological performance, nutritional benefits, and sensory acceptance of these ingredients. At the same time, the demand for analysis of both fiber and other components in both flour and finished product has also increased.
Whole wheat flour or whole meal flour contains significantly more vitamins, minerals, antioxidants, and other nutrients than refined or white wheat flour, since these compounds are concentrated in the outer portions of the grain. In support of rheological techniques, until now chemical and biochemical analyzes have been carried out that allow whole wheat flours to be specifically characterized and differentiated from white flours, such as the determination of fiber, fat, but also more minor components. So far, one of the trials with the greatest contribution of information is about fiber. In this case, the analysis of arabinoxylans is offered as a complementary technology, with the aim of quantifying whether a product is highly integral or not.
The center seeks collaborations with companies in the bakery/pastry/biscuit manufacturing sector, interested in characterizing and controlling the quality of their whole wheat flours through commercial agreements. - Advantages and Innovations
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To assess whether a bakery, pastry and biscuit product is highly integral or not, it is required to carry out analysis such as fiber and other minor ingredients. No parameter can answer that question by itself.
The determination of arabinoxylans using a method specifically adapted for these products is offered as a complementary technology to the determination of fiber. The testing of a large number of samples and a detailed statistical study have allowed us to limit the ranges of integral contents of both flour mixtures and processed products.
The determination of fiber in whole wheat flours and derived products is a common test in laboratories. However, there are no reference values that allow us to determine what proportion is integral in each case. To do this, it is necessary to rely on other determinations such as the arabinoxylan content. Thanks to extensive previous work, different categories have been established that informs us of the proportions.
The test can be executed in one morning, and up to a total of 8 samples per day can be performed. - Stage of Development
- Already on the market
- Sustainable Development Goals
- Goal 12: Responsible Consumption and ProductionGoal 3: Good Health and Well-beingGoal 8: Decent Work and Economic GrowthGoal 4: Quality Education
Partner Sought
- Expected Role of a Partner
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The offer is focused to any company or research centre that works with whole wheat flour, especially cereal processing companies (flour mills) and cereal-derived products industries (breads, cookies, biscuits, etc.).
The collaborator must provide the flours that they want to characterize rheologically, and it is recommended that they have information on the behaviour of the dough in order to be able to plot the results of the test and be able to determine the acceptable values in the different parameters obtained. - Type and Size of Partner
- Big companySME 11-49UniversitySME <=10R&D InstitutionSME 50 - 249
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
Call details
- Coordinator required
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Yes
Dissemination
- Technology keywords
- 08002001 - Detection and Analysis methods008003 - Nutrition and Health08002002 - Food Microbiology / Toxicology / Quality Control08001005 - Food Technology08001002 - Food Additives/Ingredients/Functional Food
- Market keywords
- 05009001 - Food & feed ingredients05008002 - Food and feed ingredients09005 - Agriculture, Forestry, Fishing, Animal Husbandry & Related Products05009004 - Plant health
- Sector Groups Involved
- Agri-Food
- Targeted countries
- All countries