Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:


Lactic bacteria fermentation for reducing the need for additives

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
Further information on VTT:
Sakari Sohlberg
Chief Information Officer
Tel. 020 722 6744

Sakari Sohlberg | VTT info
Further information:

More articles from Life Sciences:

nachricht First time-lapse footage of cell activity during limb regeneration
25.10.2016 | eLife

nachricht Phenotype at the push of a button
25.10.2016 | Institut für Pflanzenbiochemie

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

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

Im Focus: Etching Microstructures with Lasers

Ultrafast lasers have introduced new possibilities in engraving ultrafine structures, and scientists are now also investigating how to use them to etch microstructures into thin glass. There are possible applications in analytics (lab on a chip) and especially in electronics and the consumer sector, where great interest has been shown.

This new method was born of a surprising phenomenon: irradiating glass in a particular way with an ultrafast laser has the effect of making the glass up to a...

Im Focus: Light-driven atomic rotations excite magnetic waves

Terahertz excitation of selected crystal vibrations leads to an effective magnetic field that drives coherent spin motion

Controlling functional properties by light is one of the grand goals in modern condensed matter physics and materials science. A new study now demonstrates how...

Im Focus: New 3-D wiring technique brings scalable quantum computers closer to reality

Researchers from the Institute for Quantum Computing (IQC) at the University of Waterloo led the development of a new extensible wiring technique capable of controlling superconducting quantum bits, representing a significant step towards to the realization of a scalable quantum computer.

"The quantum socket is a wiring method that uses three-dimensional wires based on spring-loaded pins to address individual qubits," said Jeremy Béjanin, a PhD...

Im Focus: Scientists develop a semiconductor nanocomposite material that moves in response to light

In a paper in Scientific Reports, a research team at Worcester Polytechnic Institute describes a novel light-activated phenomenon that could become the basis for applications as diverse as microscopic robotic grippers and more efficient solar cells.

A research team at Worcester Polytechnic Institute (WPI) has developed a revolutionary, light-activated semiconductor nanocomposite material that can be used...

Im Focus: Diamonds aren't forever: Sandia, Harvard team create first quantum computer bridge

By forcefully embedding two silicon atoms in a diamond matrix, Sandia researchers have demonstrated for the first time on a single chip all the components needed to create a quantum bridge to link quantum computers together.

"People have already built small quantum computers," says Sandia researcher Ryan Camacho. "Maybe the first useful one won't be a single giant quantum computer...

All Focus news of the innovation-report >>>



Event News

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

14.10.2016 | Event News

Agricultural Trade Developments and Potentials in Central Asia and the South Caucasus

14.10.2016 | Event News

World Health Summit – Day Three: A Call to Action

12.10.2016 | Event News

Latest News

Greater Range and Longer Lifetime

26.10.2016 | Power and Electrical Engineering

VDI presents International Bionic Award of the Schauenburg Foundation

26.10.2016 | Awards Funding

3-D-printed magnets

26.10.2016 | Power and Electrical Engineering

More VideoLinks >>>