By M. Denker, K. Jacobs

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P. LEMAN (1), H. GOESAERT (1), J. DELCOUR (1). U. LEUVEN, Leuven, Belgium. Bread recipes are commonly supplemented with amylases. Through their action, these enzymes provide reducing sugars which support yeast metabolism, improve crust color and reduce dough viscosity in the initial phases of baking, hence facilitating dough expansion. Some heat-stable amylases (including a Bacillus stearothermophilus maltogenic amylase, BStA) are also very effective in retarding bread staling, although their functionality is still poorly understood at present.

The new EU Regulation EC 1924/2006 on nutrition and health claims made on foods (Anonymous, 2007) is aiming at avoiding situations where nutrition or health claims mask poor overall nutritional quality of a food product. To this end nutrient profiles will be defined. These will take into account the content of different nutrients and substances with a nutritional or physiological effect, such as salt/sodium, sugars, saturated and trans fats, excessive intakes of which in the overall diet are not recommended, as well as poly- and mono-unsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fibre.

ARO (2), V. HIETANIEMI (2), P. LEHTINEN (1), K. POUTANEN (1). (1) VTT Technical Research Centre, Espoo, Finland; (2) MTT Agrifood Research Finland, Jokioinen, Finland. Oat is a superior source of soluble fibre plus phytochemicals, unsaturated fatty acids and high-quality protein. The consumers are aware of the health-promoting properties of oat and the physiological effects of oat β-glucans are evident and well-documented, Different type of commercial β-glucan fractions are available on global market.

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