Designing a food matrix for High nutritional value bakery products

There is a current consumer demand on product with added nutritional value: high in protein, high in micronutrient, containing biocompounds, functional productions, etc. The idea of this research project will be to look at new sources of proteins, micronutrient and biocompounds and to design a food matrix that will retain the functionality of these compounds after processing and after in vitro digestion. The design of the function product will be mainly focus in bakery and cereal products.