Using the sourdough functionality in the production of nutritional and organoleptically optimised bread
SourFun is a cooperative business project (type ICON) in which three businesses from the bakery collaborate with research institutes to reach a common objective.
The objective of the project is to (i) study the impact of sourdough breads on human health and (ii) understand how microbial communities from sourdoughs and bread processing can be used to improve the impact on human health and improve the organoleptic quality of sourdough breads. The project will link the health-improving benefits and organleptic quality to the secondary dough fermentation process and the primary sourdough fermentation process to better understand its working mechanisms.
VUB - Research group Industrial Microbiology and Food Biotechnology (IMDO)– Contact person: Luc De Vuyst
KU Leuven - Translational Research in Gastrointestinal Disorders (TARGID) – Contact person: Kristin Verbeke
KU Leuven – Laboratory for Food Chemistry and Biochemistry (LMCB) – Contact person: Christophe Courtin