VTT has developed a method whereby the use of additives in bread can be reduced significantly. At the same time, the taste and lightness of wheat bread made using sourdough, and keeping it soft without chemical additives, can be greatly improved.
The method is based on lactic bacteria, which produce hydrocolloids during the sourdough fermentation and which are useful in terms of baking technology. VTT identified the useful lactic bacteria in a survey in which over 100 cereal and food-based microbes were screened. Corresponding safe microbes, i.e. starters, are used in making yoghurt and sour whole milk, for instance.
Baking tests demonstrated that the hydrocolloids produced in sourdough facilitated the mechanical processability of the dough, improved the shelf life of wheat bread and increased its volume. The quality of the bread was even better than that of ordinary leavened bread: the taste was mild and there was no strong pungeant taste typical of bread made from sourdough.
Starters are used in the production of foods in which fermentation is one of the manufacturing stages. They offer a wealth of opportunities for shaping the structure, taste, healthiness and safety of the product. VTT’s research focused on starter populations that under suitable conditions generate hydrocolloids, and saccharates that gel, i.e. exo-polysaccharides. These are used as food coagulants and emulsifiers, sources of fibre, fat substitutes and bread improvers, for example. Their use is indicated by an E code on packages.
The production of hydrocolloids in the sourdough improves the already known positive effects of sourdough fermentation in baking. The technology offers opportunities for making increasingly organic bread, enabling the use of E-coded additives, such as refined hydrocolloids, to be reduced considerably or replaced altogether.
Even the use of ordinary sourdough usually improves the nutritional qualities of wheat bread e.g. by slowing down the digestion of wheat bread (low glycaemic index) and raising bread folate concentrations. The production of hydrocolloids in the sourdough makes it possible to greatly enhance the health-promoting effects of sourdough.
The technology also offers opportunities for producing ingredients for making new types of cereal products and foods. In addition to bakeries, the technology can be utilised by starter producers and other food industries.
The new technology was generated in a project entitled Tailor-Made Sourdough Fermentation for the Improvement of the Structural and Nutritional Properties of Cereal Products, which was conducted together with the University of Helsinki and the Finnish bakery industry. The main financiers were the Finnish Funding Agency for Technology and Innovation Tekes, and VTT.
Additional information:VTT Technical Research Centre of Finland
Sakari Sohlberg | VTT info
Newly designed molecule binds nitrogen
23.02.2018 | Julius-Maximilians-Universität Würzburg
Atomic Design by Water
23.02.2018 | Max-Planck-Institut für Eisenforschung GmbH
A newly developed laser technology has enabled physicists in the Laboratory for Attosecond Physics (jointly run by LMU Munich and the Max Planck Institute of Quantum Optics) to generate attosecond bursts of high-energy photons of unprecedented intensity. This has made it possible to observe the interaction of multiple photons in a single such pulse with electrons in the inner orbital shell of an atom.
In order to observe the ultrafast electron motion in the inner shells of atoms with short light pulses, the pulses must not only be ultrashort, but very...
A group of researchers led by Andrea Cavalleri at the Max Planck Institute for Structure and Dynamics of Matter (MPSD) in Hamburg has demonstrated a new method enabling precise measurements of the interatomic forces that hold crystalline solids together. The paper Probing the Interatomic Potential of Solids by Strong-Field Nonlinear Phononics, published online in Nature, explains how a terahertz-frequency laser pulse can drive very large deformations of the crystal.
By measuring the highly unusual atomic trajectories under extreme electromagnetic transients, the MPSD group could reconstruct how rigid the atomic bonds are...
Quantum computers may one day solve algorithmic problems which even the biggest supercomputers today can’t manage. But how do you test a quantum computer to...
For the first time, a team of researchers at the Max-Planck Institute (MPI) for Polymer Research in Mainz, Germany, has succeeded in making an integrated circuit (IC) from just a monolayer of a semiconducting polymer via a bottom-up, self-assembly approach.
In the self-assembly process, the semiconducting polymer arranges itself into an ordered monolayer in a transistor. The transistors are binary switches used...
Breakthrough provides a new concept of the design of molecular motors, sensors and electricity generators at nanoscale
Researchers from the Institute of Organic Chemistry and Biochemistry of the CAS (IOCB Prague), Institute of Physics of the CAS (IP CAS) and Palacký University...
15.02.2018 | Event News
13.02.2018 | Event News
12.02.2018 | Event News
23.02.2018 | Physics and Astronomy
23.02.2018 | Health and Medicine
23.02.2018 | Physics and Astronomy