Elucidation of the relationships between the quality of flour, sourdough and bread in order to optimize the process parameters for the preparation process of bakery products
Sourdough is a cooperative business project (type ICON) in which three businesses from the bakery sector collaborate with a research institute to reach a common objective.
The objective of the project consortium is to create an operationally excellent bakery production process in an industrial context based on industrial (starter cultures) and artisan sourdoughs (spontaneous fermentations) with the desired qualities and nutritional profiles. This project provides a proof-of-principle of an improved industrial sourdough fermentation process and/or a related improved bread preparation process that results in improved final quality (sensory) and a good nutritional profile.
The general objectives are:
This ICON project gathers a multidisciplinary project consortium with complementary expertise from the Vrije Universiteit Brussel, under the supervision of Prof. Luc De Vuyst and the companies Puratos, Lantmännen Unibake and Bio Bakkerij De Trog.