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Topic: Bakery

Results

Long-rise bread can give bakers less night-time work

Healthy bread for the future

The healthy ingredients of cereals

Projects

CarbHealth

Improving bread for a better metabolic health

2020 - 2022

Facilities

Food pilot plant

Food Pilot Plant Norway offers first-class facilities for research, education and product development of food and rest raw materials.

Bakery and processing facilities

We have a well-equipped full-scale bakery with robust analytical capabilities.

Publications

The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

Food & Function, 2022
Academic article

Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study

BMJ Open, 2022
Academic article

The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads

2021
Academic chapter/article/Conference paper

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Foods, 2022
Academic article

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Foods, 2021
Academic article

Mest mulig norsk hvete i melet

Nationen, 2021
Article in business/trade/industry journal

Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

Food Quality and Preference, 2021
Academic article