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Objectives and description

  • The main objective of the project is to develop baking products with functional ingredients for the market niche of the "Healthy Food"

 

  • Specific objectives of the project are:

-        Establishment of the necessary of raw materials and ingredients to elaborate the 4 matrices of bakery products

-        Development of food matrices and technologies of 4 types of baking  products at the laboratory scale

-        Appreciation of market segment  to whom the new bakery  products  addresses;

-        Elaboration of technical documentations for the new bakery products;

-        Reporting the effects obtained as a result of new technologies introduced in the manufacturing and identifying and protecting intellectual property rights;

-        Dissemination of the results at 4 national and international events; printing of 200 leaflets for the project promotion.

 

Project description

Ideea proiectului a pornit de la cresterea valorii adaugate a subproduselor rezultate din macinarea porumbului.The project idea has started from the increasing of added value of by-products from the corn milling. Subprodusul luat in studiu, faina de porumb (pospai), este utilizat la obtinerea uleiului de porumb si a bioetanolului. Hominy feed, the by-product is used in obtaining the corn oil and bio-ethanol

Ca orice alta materie organica, faina de porumb este formata din glucide, proteine si lipide. Glucidele, cele reducatoare si mare parte din amidon sunt intrebuintate, prin fermentatie, la obtinerea de bioetanol, iar lipidele sunt extrase sub forma de ulei comestibil.Like any other organic material, hominy feed is made of carbohydrates, proteins and lipids. The reducing carbohydrates and a large part of starch are used, through fermentation to produce ethanol, and the lipids are extracted for obtaining oil.Reziduul obtinut reprezinta un produs bogat in fibre si proteine, la care se adauga si drojdia ramasa dupa fermentare cu o compozitie favorabila de nutrienti, in special de acid glutamic si vitamine din complexul B. Acest reziduu, purificat si fasonat, poate deveni un ingredient functional pentru industria de panificatie.It is a solid residue product rich in fiber and protein, but also rich in vitamins B and amino acids, especially glutamic acid from the autolysed yeast. This purified residue could be a functional ingredient for baking industry.

Proiectul se va desfasura pe 4 etape: The project will be in progress on 4 stages:

Etapa I. Stabilirea materiilor prime si ingredientelor necesare pentru realizarea celor 4 matrici ale produselor fainoase, are 2 activitati prin care se identifica si se caracterizeaza complet materiile prime si materialele care vor sta la baza retetelor de fabricatie, avand in vedere calitatea lor nutritionala si tehnologica.Stage I. Establishment of the necessary of raw materials and ingredients to elaborate the 4 matrices of flour products has 2 activities which identify and fully characterize the raw materials and materials that will be the basis of manufacturing recipes, considering their nutritional and technological quality.De la inceput, se va face si o evaluare a pretului acestora. From the beginning, it will make an evaluation of their prices. Nu se vor folosi ingredienti si aditivi de sinteza.There will not be used ingredients and additives.

Partenerii vor fi implicati in ambele activitati astfel: coordonatorul, SC Vel Pitar SA,  va identifica retetele de fabricatie conventionale pentru paine, produse de mic dejun (cornuri, chifle sau batoane), produse de desert (chec si briose) si aluaturi precoapte (blat de pizza) si va asigura probele de materii prime si materiale pe care partenerul din cercetare, IBA,  le va solicita in vederea caracterizarii complexe.The partners will be involved in both activities: the coordinator, SC VelPitar SA, will elaborate manufacture conventional recipes for bread, breakfast products (croissants, rolls or bars), dessert products (cake and brioches) and different types of frozen dough and will provide samples of raw materials and materials that the research partner, INCDBA, will require for a full characterization.

IBA va alege materii prime care sa aiba cele mai bune caracteristici din punct de vedere al raportului nutritional/tehnologic si care sa se potriveasca cu  ingredientul functional pus la dispozitie de catre partenerii portughezi.INCDBA will choose the raw materials that have the best features in terms of nutritional  and technological point of view and adequate to the functional ingredient given by the Portuguese partners.

Caracterizarea materiilor prime va avea in vedere: caracterizarea fizico-chimica complexa – umiditate, proteine, lipide, glucide si continut de fibre din care solubile si insolubile.Raw materials will be physical-chemical analyzed: moisture, proteins, fats, carbohydrates content and also the content of soluble and insoluble fibers.

Etapa II. Elaborarea matricilor alimentare si a tehnologiilor celor 4  tipuri de produse fainoase in faza de laboratorStage II. Development of food matrices and technologies of 4 types of baking products at the laboratory scaleva fi constituita din 3 activitati distincte. will have of 3 distinct activities. In cadrul acestor activitati IBA va avea in vedere elaborarea celor 4 matrici alimentare care va consta din experimentari de laborator pentru a realiza variante optime din punct de vedere nutritional si senzorial. Within these activities, INCDBA will elaborate the 4 food matrices during the laboratory experiments to find the optimal variants (alternatives) from nutritional and sensory point of view.In continuare, va elabora tehnologiile propriu-zise de fabricare ale celor 4 tipuri de produse alimentare, prin stabilirea parametrilor tehnologici si ale consumurilor specifice ale materiilor prime si materialelor utilizate. Further, INCDBA will develop the manufacture technologies for the 4 new types of bakery products through establishment of technological parameters and specific consumptions of raw materials.

Produsele obtinute vor fi complex caracterizate din punct de vedere nutritional: proteine, lipide, glucide, fibre, vitamine si saruri minerale. The final products will be fully characterized point of view: proteins, lipids, carbohydrates, fiber, vitamins and mineral salts. Se va determina valoarea energetica a produselor.It also will determine the amount of energy.In acelasi context se va efectua testarea senzoriala a acestora, prin organizarea unui panel de testare. In the same context will be sensory testing them by organizing a panel test.Coordonatorul proiectului, SC Vel Pitar SA va furniza materiile prime, materialele si ingredientele necesare experimentarilor. Project Coordinator, SC VelPitar SA, will provide the necessary raw materials and ingredients for the trials.

Etapa III. Evaluarea segmentului de piata caruia i se adreseaza noile produse obtinute si elaborarea documentatiilor tehnice de realizare a produselorStage III. Appreciation of market segment to whom the new bakery products addresses 

Tehnologiile stabilite la nivel de laborator si pilot vor fi transpuse de catre IBA la nivel industrial si se vor stabili din nou parametrii tehnologici si consumurile specifice de materii prime si materiale, deoarece sunt posibile unele schimbari fata de rezultatele obtinute in faza pilot, din cauza mai multor factori, si anume: tipul de utilaj, marimea sarjei, masa produselor finite, etc. The new  technologies, developed at laboratory scale will be  transferred by INCDBA to industrial scale (SC VelPitar) and there will be established the technological parameters and the specific consumption of raw materials, because some changes are possible in regard to the results obtained at laboratory scale, due to several factors, such as: equipment type, batch size, products weight, etc. In acelasi timp se va realiza un studiu privind ambalarea produselor finite cu identificarea termenului de valabilitate, studiu care va fi realizat de IBA. At the same time, INCDBA will  elaborate a study on products  packaging, to identify the term of validity.

Atat in cadrul experimentarilor la nivel industrial, cat si in ceea ce priveste studiul de ambalare al produselor, se va avea in vedere si analiza economica, analiza ce va fi realizata de catre coordonator. It will bear also in mind the economic analysis that will be performed by the coordinator, both in the experiments at industrial level, and the study regarding the products packaging. TheAnaliza economica va avea ca tinta obtinerea unor produse sanatoase si convenabile pentru un segment cat mai mare de consumatori, tinand cont ca unul dintre segmente de populatie luat in considerare il constituie populatia in varsta, pretul de vanzare fiind unul dintre determinantii principali  in alegerea alimentelor. economic analysis will be targeted on getting healthy and convenient products for a large segment of consumers, taking into account that one of the considered population segments is the aged people, the sale price is generally one of the main determinants in choosing foods.

Stage IV: Elaboration of technical documentations for the new bakery products.

In aceeasi etapa, serviciul tehnic al coordonatorului va elabora documentatiile in vederea implementarii planurilor HACCP pentru tehnologiile dezvoltate.The technical department of coordinator will prepare the documentations to implement HACCP plans for the developed technologies. Implementarea planului HACCP va fi realizata de catre coordonator, iar un audit de verificare a functionarii planurilor HACCP intocmite, va fi organizat de catre organismul de certificare HACCP al IBA. HACCP plan implementation will be performed by the coordinator, and an audit for verification of HACCP plans will be organized by the HACCP Certification Body of INCDBA.

IBA va constitui si o comisie de omologare a produselor finite rezultate, in cadrul careia vor fi invitati sa participe experti in domeniu din MAPDR, Federatia Industriilor Alimentare, ROMALIMENTA, Asociatia Nationala de Protectia Consumatorilor, SC Vel Pitar SA si IBA.INCDBA will constitute an approval committee for the new obtained food products, within there will be invited to take part some experts from MAFRD, Federation of Food Industries, ROMALIMENTA, National Association of Consumer Protection, SC VelPitar  SA and INCDBA.

Etapa IV prevede: Raportarea efectelor obtinute ca urmare a tehnologiilor noi introduse in fabricatie si identificarea si protejarea drepturilor de proprietateStage V: Reporting the effects obtained as a result of new technologies introduced in the manufacturing and identifying and protecting intellectual property rights.

In aceasta etapa coordonatorul are in vedere inventarierea efectelor economice obtinute si compararea cu prevederile planificate prin documentatia tehnico-economica realizata in etapa II, precum si initierea procesului de brevetare a produselor obtinute. In this stage the coordinator bears in mind the inventory of the economic effects and comparison with the planned foresights through technical and economic documentation elaborated within the Stage II and the beginning of the process of patenting the obtained products.