Objective
The production of bread requires leavening of the dough. Before baker's yeast was available sourdough was the only biological leavening agent. Sourdough obtained from spontaneous fermentation of flour, water and salt was refreshed every day. The sensorial properties of such traditionally prepared sourdough bread are highly appreciated.
Given the diversity of strains of lactic acid bacteria and yeasts which has been already reported in sourdough the use of molecular taxonomy is required in order to avoid mis-identification and in order to obtain more clarity on metabolism in different environments. Starch, proteins, pentosans are the main components of flour. Hydrolysis of these macromolecules by enzymes provides substrates for the lactic acid bacteria and yeasts. This in turn leads to modification of the physico-chemical properties of the dough and determines the final quality of the bread. It is the aim of this proposal to study how the metabolism of pentosans polyfructosans and proteins can affect :
- the microbial ecology of sourdough;
- the physico-chemical properties and machinability of dough;
- the organoleptic quality and shelf life of bread;
- the preparation of starters.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- natural sciences chemical sciences organic chemistry organic acids
- natural sciences biological sciences microbiology bacteriology
- natural sciences biological sciences ecology
- natural sciences biological sciences biochemistry biomolecules proteins enzymes
- engineering and technology industrial biotechnology bioprocessing technologies fermentation
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Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
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Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Coordinator
60206 COMPIEGNE
France
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.