Flavour, texture and shelf life of wheat bread improved
Recent research carried out at the Technical Research Centre of Finland (VTT) indicates that sourdough, which is traditionally used for baking rye bread, can also be used for making tasty, high-fibre wheat bread with a prolonged shelf life. A seven-year research project conducted at VTT shows that optimising the sourdough process by fermenting bran with yeast and lactic acid bacteria makes it possible to produce mildly sour wheat bread with improved flavour, texture and nutritional value.
In her recently published doctoral thesis, Kati Katina, Research Scientist at VTT Biotechnology, has demonstrated that lactic acid bacteria fermented sourdough can be used to produce tasty, high-fibre wheat bread with a longer shelf life, as well as improving the microbiological safety of bran-rich wheat bread.
Irene Hernberg | alfa
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