This project aims at taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality. It concerns the BAKE OFF TECHNOLOGY (BOT), which consists in producing bread from industrial refrigerated or frozen or non frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking. So far, BOT has concentrated its efforts on production of plain white breads with low nutritional value.

The nutritional and organoleptic qualities of bread can be improved by taking benefit of refrigeration if specific enzymes and ferments and specific process are used. In addition, most processes and technologies used in the BOT is energy demanding. This project is aiming at improving the industrial practice versus energy consumption and also in taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality of bread; applications will concern “gluten?? breads, “gluten free?? breads and organic breads. At the same time, it will aim at promoting and helping the ongoing rise of the BOT, which needs to be adapted to the needs of the consumer for products with improved nutritional quality and health benefit.

Further information on this project:

• GUIDE OF GOOD PRACTICE FOR THE BAKE OFF TECHNOLOG
• Related article extracted from the journal “European Baker” January/February 2010