"HYPFLO - Development of a method for production of bakery products with hypoallergenic properties for persons with intolerance to wheat proteins"
Dr Diana Saja-Garbarz
Dr Jakub Oliwa
Team member - technician
Prof. Grażyna Podolska
Leader from Institute of Soil Science and Plant Cultivation - State Research Institute, Puławy
Project Leader from HMH Hardek Mąka Hardek sp.j
Improvement of the method of producing a specific form of winter wheat (wasko.gl-)
The first stage of the project is related to the multiplication of seed material and conservative breeding of a specific wheat hybrid genotype wasko.gl-. It lacks all of the highly allergenic ω-gliadins and some of the α/β fractions. This type of wheat shows reduced allergenic properties while its technological properties significantly increased
Limiting the immunoreactivity of gluten proteins by technological modification of grain.
Testing the composition and immunoreactivity of proteins.
The wheat kernels will also undergo a specific technological modification based on malting, to reduce the allergenicity of glutenin proteins. The target group of recipients of hypoallergenic bread will be people allergic to wheat proteins, followed by all consumers of bread. Elaboration of procedures for hypoallergenic breadstuff production and initiate of the production on a semi-industrial scale will be the final results of the project.
List of project partners:
The University of Agriculture in Krakow
The Franciszek Górski Institute of Plant Physiology Polish Academy of Sciences
HMH Hardek Mąka Hardek Sp. J., Confectionery Wadowice
Bakery - Confectionery Tyran
Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy
Optimization of the soil fertilization model
Different doses of sulfur and nitrogen fertilization will be tested in order to optimize the fertilization model. The development of a soil fertilization method allows to reduce the level of allergenic proteins for the wasko.gl- line without decreasing baking quality.
Project “Development of a method for production of bakery products with hypoallergenic properties for persons with intolerance to wheat proteins” is sponsored by the Polish National Centre for Research and Developement ; POIR.04.01.04-00-0051/18-00