< Back to previous page

Project

Sourfun: Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized bread

The SourFun project aims to (i) study the impact of sourdough-type breads on human health and (ii) understand how microbial communities from sourdoughs and the bread processing process can be used to enhance the impact on human health and increase the organoleptic quality of sourdough type breads. It will link the health promoting benefits and organoleptic quality to the secondary dough fermentation process and the primary sourdough fermentation process for a better understanding of  the action mechanisms .

Date:1 Sep 2020 →  Today
Keywords:sourdough, bread, organoleptic, nutritional
Disciplines:Food fermentation, Food physics, Nutrition and dietetics not elsewhere classified