[vc_row full_width=”stretch_row” full_height=”yes” equal_height=”yes” content_placement=”middle” bg_type=”image” parallax_style=”vcpb-default” bg_image_new=”id^34|url^https://frissesropogos.hu/wp-content/uploads/2020/03/bg-footer-01.jpg|caption^null|alt^null|title^bg-footer-01|description^null” bg_image_repeat=”no-repeat” css=”.vc_custom_1585687905842{padding-top: 150px !important;}”][vc_column][vc_custom_heading text=”2017-1.3.1-VKE-2017-00004 projekt” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][vc_separator color=”custom” accent_color=”#00b398″][vc_column_text]„GalgaGabona” konzorciális kutatás-fejlesztési projekt
Names of beneficiaries:
First Pest Mill and Bakery Limited Company Consortium leader
Budapest University of Technology and Economics, member of the consortium
F&R Partner Sütőipari és Kereskedelmi Kft. consortium member
GALGA-AGRÁR Korlátolt Felelősségű Társaság Consortium member
Project title: 'GalgaGabona project: improvements in food safety, agrotechnology, processing technology and nutritional value to improve the conditions for the use of oats and rye for human consumption'
Amount of aid contracted: HUF 125 003 814
Rate of aid (in %): 69,5 %
Presentation of the project content:
The GalgaGabona project will implement an R&D programme to support the use of rye and oats for human consumption. Cereal grains, especially in the mid-grain layers, contain many health-promoting components, fibres, lipids, vitamins, antioxidants, minerals, etc. Their quantity and quality in food depends on the species, varieties, growing conditions, milling and food processing operations. The management of food safety risks (mycotoxins, spoilage, IBS, gluten sensitivity) is a prerequisite for the production of safe food. The strategic role of wheat is undisputed, but other cereals, such as rye and oats, can exceed wheat in terms of agrotechnical quality, nutritional value and health-promoting components. Our development programme covers all aspects of the two cereals' product trajectories (variety selection, agrotechnology, milling and baking products and technologies, food safety, related basic and applied research). In particular, we will focus on three food safety and quality risks in a new approach. We plan to develop a heat treatment technology to improve the stability of grind quality. Reduction of irritable bowel syndrome (FODMAP) triggers is possible by improving product manufacturing technology. For oats, our programme to develop a wheat-free vertical includes a selection programme and the development of an audited trajectory model based on this. The implementation was undertaken by a consortium of partners with expertise in the relevant fields - First Pesti Mill Zrt (leader), Galga-Agrár Kft, F&R Partner Sütőipari Kft and BME-ABÉT. Our results can contribute to the expansion of the range of cereal-based products rich in health-promoting ingredients, boost related breeding, seed production and agrotechnical developments and significantly improve food safety conditions.
Project completion date: 30.09.2020.
Project ID number: 2017-1.3.1-VKE-2017-00004
F&R Ltd.
Professional progress
1. Analysis of raw materials and their technological properties
As a first step in product development, we started by assessing market needs. Experience so far shows that there is a growing demand for products made from healthier grains. Our company's goal is to develop unique products that meet consumer needs, but are also more enjoyable and healthier than traditional wheat flour products. There is also demand for products made from wholemeal flours, oat flour, spelt and buckwheat. Rye is our most important cereal after wheat. Rye flour (e.g. RL 60; RL 90; RL 125; RL 190) is mainly used for bread making. It has a vitalising and immune-boosting effect and increases physical stamina. Rich in B vitamins, calcium, magnesium, nitrogen and phosphorus. Its high fibre content also has a positive effect on metabolic processes. Rye flour differs from wheat flour because it cannot be used to wash pigs. Rye flour pasta does not produce chicory. This is because the partly soluble and partly swollen plant gums and mucilage prevent the protein chains from binding. This is why it cannot be used to bake bread with the loose, crispy crust of wheat, and is therefore more compact and brittle, which is why it is mixed with wheat flour in varying proportions. In our experiment, we want to avoid wheat flour, so we want to try other alternatives. When more than 30-40% of rye flour is added to a dough, the properties of rye flour will prevail, because they are able to prevent the proteins in wheat flour from turning into a gluten skeleton. The starch in rye flour does not have the same properties as wheat starch. Rye flour binds more water. This means that the finished product stays fresh much longer. Rye dough has a poor gas retention capacity, so the inside of the finished product will be denser and more compact. The beneficial physiological effect of rye can be further enhanced by the use of different seeds and seed mixtures. We are thinking of seeds such as flaxseed, pumpkin seed, sunflower seed, sesame seed, which increase the beneficial physiological effects of rye. These seeds, with their high protein and mineral content, are themselves an important part of a healthy diet. When mixed with rye products, the enjoyment value is significantly increased.
2. Operational improvement criteria for the qualitative assessment of technological parameters
One line of R&D is an experiment to produce a different type of breadcrumb. Unlike the usual process, breadcrumbs would be produced by extrusion. In the summer of 2018, our company purchased an extrusion line. In view of the high capacity of the line, a new packaging machine was also purchased. Further plans include the production of gluten-free products after the purchase of another extrusion line. The production of gluten-free products requires conditions that exclude the possibility of cross-contamination. In Székesfehérvár, we have rented a new production hall where we can provide these conditions. It is currently under construction. The conversion of the plant is under way. The electrical network needs to be extended to cope with the increased energy consumption. The dimensions of the machine have also made it necessary to move the walls. The works are still ongoing.
The word extrude"pushing, squeezing" and roughly summarises the essence of the process, which is that the water and salt mixed (virtually any) the cereal flour pulp is heated in the extruder and then pressed out through a narrow opening.
We had to develop new technology. Extrusion requires minimal water consumption. The water consumption is minimal, but setting the minimum amount resulted in several experiments. After extrusion, more than 90% of the water input is removed, but the crumb should not be higher than 12%, so adjusting drying temperatures and time is an important factor in the technology. It is also a favourable process from a material extraction point of view, as no losses are made from the dry matter introduced. In relation to the production of crumbs, the setting possibilities of the packing machine and its packing capacity were investigated. The machine measures by volume. With constant material quality, minimal weight fluctuations can be achieved. Also, the installation of a new crumb silo is planned.
Az üzemi fejlesztések részét képezi a továbbiakban egy alagút kemence is, a megnövekedett termelés, és a lassan elavuló kemencéink miatt. Az új termékek bevezetése szükségessé teszi az új toast formák és új sütőlemezek beszerzését is.[/vc_column_text][vc_single_image image=”200″ img_size=”full” alignment=”center”][/vc_column][/vc_row]
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