Successful research on gluten-free flour from breadfruit, applied in cake and vermicelli production

On the afternoon of November 13, the Can Tho City Science Council chaired by the Department of Science and Technology organized the acceptance of the project "Research on the production process of gluten-free flour from breadfruit and its application in the production of cakes and vermicelli". The project was chaired by Can Tho University of Technology, with Dr. Tran Thi Minh Thu as the Head of the project.

Bộ Khoa học và Công nghệ•21/11/2025

According to scientific reports, breadfruit powder is produced from mature breadfruit, containing nutritional components equivalent to rice flour while the amount of fiber is higher; with a total essential amino acid higher than most other common flours. Breadfruit also contains resistant oligosaccharides - starch that is not completely digested (hydrolyzed) in the human small intestine. Breadfruit powder has the potential to replace part of wheat flour and rice flour in traditional products to create new products with high nutritional value, similar structure but reducing the amount of wheat flour used, limiting the amount of gluten that is not good for the health of a segment of consumers with gluten allergies.

Nghiên cứu thành công bột không gluten từ trái sa kê, ứng dụng trong sản xuất bánh và bún - Ảnh 1. — Illustration photo

The research team has developed processes for producing breadfruit powder from fresh breadfruit, then applied it to processed foods such as dried vermicelli, cookies, and sweet bread. At the same time, they have built basic standards for the product and evaluated its quality according to basic standards, researched packaging, and built cost components for product prices. The products are produced on a laboratory scale; are evaluated to meet the requirements for sensory, structure, and stability, and are highly accepted by consumers in test surveys. The results of the project have been transferred and training organized for the recipient unit, the Can Tho Center for Application of Science and Technology Advances, to be ready for transfer to individuals, units, and local food production facilities for testing in actual production, contributing to diversifying gluten-free products on the market and increasing the economic value of breadfruit.

The Council highly appreciated the applicability of the topic and unanimously accepted the topic as Excellent.

Source: https://mst.gov.vn/nghien-cuu-thanh-cong-bot-khong-gluten-tu-trai-sa-ke-ung-dung-trong-san-xuat-banh-va-bun-197251121105149425.htm