HEALTHIER BAKERY PRODUCTS THROUGH OPTIMIZED SOURDOUGH

Sourdough with extraordinary capability to reduce FODMAPs

Picture: Johannes Pitsch

Picture: Theresa Gramatte

Picture: Theresa Gramatte

Bread is an important staple food of high nutritional value that should also taste good. Industrial production is influenced by perpetual price wars to maintain a low-price level, mainly driven by short processing times and application of cheap flours. Clearly, the quality of the bakery products suffers from this. With the occurrence of FODMAP (Fermentable Oligo-, Di-, Monosaccharides And Polyols) intolerance, quality has become even more important, for consumers as well as the industry. FODMAPS include compounds such as fructose and fructans or polyols such as sorbitol and mannitol, which are poorly adsorbed in the small intestine and tend to absorb water and ferment in the large intestine, which can cause digestive discomfort in some people.

The use of sourdough can not only significantly reduce the FODMAP content, but also improve taste and shelf life of spelt, rye, and wheat breads. The microorganisms present in sourdough, primarily acetic and lactic acid bacteria as well as natural yeasts, are able to transform the starting products of flour and water into a sour-tasting end product. The advantages are obvious: improved taste, production of valuable metabolic by-products and no artificial flavour enhancers or preservatives. The use of natural sourdough dates back to ancient times. In the European region, a bread culture based on rye or mixed rye bread has developed significantly in the last decades.

Based on the combination of modern analysis techniques and advances in process engineering, we will produce natural sourdoughs, which will ensure tasty breads and baked goods. A continuous culture will allow for the specialization of the microorganisms to the flours used. This will enable a very efficient and, at the same time healthy sourdough base for a wide range of baked goods. The results of the research will lead to aroma-rich and easily digestible bakery products which will make a valuable contribution to the well-being of consumers.

Lead Researcher:
 

FH-Prof. Priv.-Doz. Dr. Julian Weghuber

FFoQSI Area Leader GREEN

Head of Department
Food Technology and Nutrition, University of Applied Sciences Upper Austria

julian.weghuber@fh-wels.at
+43 5 0804 44403
www.fh-ooe.at