Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Lactic bacteria fermentation for reducing the need for additives

15.03.2010
More organic, tasty bread with VTT’s method

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
Senior Research Scientist
Kati Katina
tel. 020 722 5184
kati.katina@vtt.fi
Further information on VTT:
Sakari Sohlberg
Chief Information Officer
Tel. 020 722 6744
sakari.sohlberg@vtt.fi

Sakari Sohlberg | VTT info
Further information:
http://www.vtt.fi

More articles from Life Sciences:

nachricht The balancing act: An enzyme that links endocytosis to membrane recycling
07.12.2016 | National Centre for Biological Sciences

nachricht Transforming plant cells from generalists to specialists
07.12.2016 | Duke University

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Significantly more productivity in USP lasers

In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.

Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...

Im Focus: Shape matters when light meets atom

Mapping the interaction of a single atom with a single photon may inform design of quantum devices

Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...

Im Focus: Novel silicon etching technique crafts 3-D gradient refractive index micro-optics

A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.

Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...

Im Focus: Quantum Particles Form Droplets

In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.

“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...

Im Focus: MADMAX: Max Planck Institute for Physics takes up axion research

The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.

The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ICTM Conference 2017: Production technology for turbomachine manufacturing of the future

16.11.2016 | Event News

Innovation Day Laser Technology – Laser Additive Manufacturing

01.11.2016 | Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

 
Latest News

NTU scientists build new ultrasound device using 3-D printing technology

07.12.2016 | Health and Medicine

The balancing act: An enzyme that links endocytosis to membrane recycling

07.12.2016 | Life Sciences

How to turn white fat brown

07.12.2016 | Health and Medicine

VideoLinks
B2B-VideoLinks
More VideoLinks >>>