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Old recipe making a come back
Date:12/5/2011

in the bakeries. Starters are affected by high temperatures in bakeries and the equipment used by different bakeries also affected the results. Nevertheless, some of the FERMFOOD loaves turned out to have shelf lives of three weeks and were mould-free.

Since the project finished, scientists from Kaunas University have been advising bakeries and businesses on fermentation products. The results are clear. The bakery UAB Alytaus Duona won two gold medals in 2008 and 2009 for its bread. Project partner UAB Ustukiu Malunas is now selling fermentation products commercially that were developed during FERMFOOD. In an age where people are trying to eat more healthily, sourdough bread-making is attractive. The method is ideally suitable for making rye bread - which has lower calories than many other types, as well as containing more dietary fibre since baker's yeast does not work well as a leavening agent with rye flour.

Feeding the world

FERMFOOD results have even attracted interest from outside Europe, with Lithuania's Japanese embassy paying a visit to Juodeikiene's laboratory to learn more about it. Juodeikiene is not just sitting back and savouring the success of the project, however. Having improved the quality of sour dough bread, she thinks it is time to improve the grain that produces it. "The next big challenge is how we feed a growing world population," she says. "We have no option but to intensify crop production."

She thinks that the discoveries made in FERMFOOD can be applied to produce grain that is resistant to rotting, which would allow for intensified crop production without harming the environment. "What was so nice about FERMFOOD is how practical it was and that I see such a future in this research," she says.


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Contact: Piotr Pogorzelski
piotr.pogorzelski@eurekanetwork.org
32-277-70979
EUREKA
Source:Eurekalert

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