Project start and end date
July 2021 - July 2023
Project objectives
PRO-FORNO aims to obtain innovative bakery products with particular reference to traditional agri-food products from Lazio (DM 10/2/2020), with improved nutritional dietary properties and safety of use. Wholemeal wheat flours will be obtained through sustainable technologies for the increase of bioactive compounds (folates, fibre) (EC Reg. 1924/2006, EU Reg. 432/2012) and the reduction of the FODMAPs and acrylamide content (Reg. EU 2017/2158). Raw materials, enzymatic treatments and cooking processes suitable to achieve the above objectives will also be evaluated.
Project Manager
Chiara Fanali - Full Professor
Coordinating institution of the project
Università Campus Bio-Medico di Roma
Other Institutions involved
CREA Food and Nutrition
Funding source(s).
RESEARCH GROUP PROJECTS 2020, Lazio Innova SpA