The Department of Food Sciences at the Laboratory of Cereal Technology and Bakery Products, College of Agricultural Engineering Sciences, University of Baghdad, has achieved the production of high-quality, low-cost gluten-free baked goods. Researchers in the Laboratory of Cereal Technology and Bakery Products have successfully manufactured a wide range of completely gluten-free bakery items, achieving a balance between high nutritional quality and low economic cost.
The laboratory production activities carried out today were not limited to conventional alternatives; rather, they extended to the innovation of blends and ingredients rich in nutritional value and suitable for the local consumer market. These developments had been previously approved by the Agricultural Consultancy Office of the College.
The products manufactured included:
- Sesame cup cakes, distinguished by their rich flavour and soft texture
- Cassava flour-based baked goods, serving as an excellent strategic substitute for wheat flour
- Nut-based baked products (walnuts, pumpkin seeds, coconut, almonds), enriched with healthy fats and dietary fibre
- Millet bread and biscuits, rich in minerals and vitamins, alongside a wide range of other products
The researchers involved in this study, namely Professor Dr. Jassim Mohsin Nasser, Dr. Ezzedine Kadhim Al-Mahyawi, and Lecturer Aqeel Kamel Mohammed, confirmed that this work aims to serve a broad segment of society, particularly individuals with coeliac disease (wheat allergy) and those with digestive disorders resulting from wheat consumption, as well as individuals following specialised diets.
This activity contributes to the achievement of the Sustainable Development Goals, particularly Goal 3 (Good Health and Well-being) and Goal 4 (Quality Education).
Best wishes to our esteemed professors for continued success and further excellence and creativity.
