Project FLAT BREAD MINE

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Project FLAT BREAD MINE

Project FLAT BREAD MINE

The European project FLAT BREAD MINE: Flat Bread of Mediterranean area; INnovation & Emerging process & technology is a European project funded under the PRIMA Call SECTION 1 (IA) Valorising the health benefits of Traditional Mediterranean food products. It aims at re-exploring and optimising the potential of "flat breads" which are traditional in many countries around the Mediterranean.

There are many flatbreads in various countries: we can mention flatbreads from Italy (Borlengo, Focaccia, Torta, Pizza, Piadina, Pane Carasau, Tigella), Malta (Ftira), Greece (Lagana, Pita, Perek), Croatia (Lepinja), Jordan (Shrak, Taboon, Abud, Ka'ak, Zaatar), Egypt (Baladi).
Most manufacturers now offer flatbreads in their product range. The manufacturing processes often use wholemeal flours, highly hydrated doughs, and sourdough fermentation, a conjunction which favours the release of the minerals present in phytic acid. Their very rapid cooking is able to reduce their glycemic index. It is therefore a potentially interesting product from a nutritional point of view.
flatbread

Traces of flatbread dating back 14500 years have recently been found at an archaeological site in Jordan. It is believed to be the oldest bread found in the world, dating back 4000 years before the introduction of agricultural practices. Source: https://www.middleeastmonitor.com/20180717-worlds-oldest-bread-found-at-prehistoric-site-in-jordan/

Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

"FLATBREAD MINE" has two meanings, which can be understood as two ambitions:
 - it aims to establish a MINE (source) of information to develop a healthier and safer Flat Bread (dissemination ambition)
- it also aims to customise the formulation to adapt "FB MINE" to each consumer in order to obtain nutritionally enriched, gluten-free, sustainable, or practical foods (impact ambition).
The project aims at re-exploring and optimising the potential of flatbreads, in terms of kneading, baking, nutritional properties and quality, with concomitant development of standard methods for this type of bread by considering conventional (with gluten) and gluten-free formulations, with a preference for organic formulations.
Multiple ways of nutritional improvement will be explored.

  • Duration:  3 years ½ (2021-2024)
  • Coordination: Patricia Le Bail  (ISD team)
  • Partners:
    • 10 academic partners:
      • INRAE, France
      • ONIRIS, France
      • CSIC- IATA, Spain
      • Univ Bari (UBA), Italy
      • SFC Scientific Food Center, Jordan
      • Univ Zagreb (PBF), Croatia
      • Univ Malta (UM), Malta
      • Univ St Joseph (USJ), Lebanon
      • Int. Hellenic Univ. (IHU), Greece
      • FTRI   Egypt
    • 8 industrial partners :
      • BIMBO – Baking Application, Spain
      • MATARESSE –  Baking Application, Italy
      •  KROJIKA – Baking Application, Croatia
      • Crown Flour Mills -Milling/baking mixes, Lebanon
      • YECH’HED MALT-Malting, France
      • RAMALHOS – Baking ovens, Portugal
      • MSA- Advisory Service, Malta
      • VMI- Mixing technology, France
  • Total Budget: 2,1 M€

Modification date : 16 June 2022 | Publication date : 15 January 2021 | Redactor : M Weber