Development of premix flours for cookies with health benefits

This project continues the basic research work of the FWF Translational project (L382-B16) in respect of development of flour premixes for cookies with enhanced beta-glucan levels. The EFSA has recently published a scientific opinion upon the positive effect of beta-glucans (soluble cereal fibres) in maintaining a healthy blood cholesterol level. To fulfil the requirements for using this claim, the necessary amount of beta glucan will solely be provided by the use of flour fractions instead of isolates or extracts.