Better bread with sourdough

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Related tags: Bread, Wheat, Fermentation

A new sourdough process has been developed in Finland that researchers claim will improve the flavour, texture and shelf-life of wheat bread.Research...

A new sourdough process has been developed in Finland that researchers claim will improve the flavour, texture and shelf-life of wheat bread.

Research carried out at the Technical Research Centre of Finland (VTT) found that sourdough, traditionally used for baking rye bread, can also be used for making tasty, high-fibre wheat bread with a prolonged shelf-life.

The seven-year project showed 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.

Research scientist at VTT Biotechnology Kati Katina believes industrial breads often lack taste, have a short shelf-life and lack nutritional value because of their low fibre content. But using the whole kernel can be challenging from a safety point of view, she says.

Katina claims this can be alleviated using the sourdough fermentation process in the wheat baking process. She says high fibre wheat bread can be produced by fermenting bran with yeast and lactic acid bacteria, creating good volume and shelf-life.

“Sourdough is a potential pre-treatment method for cereals and cereal fractions in the improvement of flavour, texture and the nutritional value of cereal products," adds Katina.

Contact: Kati Katina, Tel: 00358 20 722 5184

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