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 natural scienceschemical sciencesorganic chemistryorganic acidsnatural sciencesbiological sciencesmicrobiologybacteriologynatural sciencesbiological sciencesecologynatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymesengineering and technologyindustrial biotechnologybioprocessing technologiesfermentation Programme(s) FP4-FAIR - Specific research, technological development and demonstration programme in the field of agriculture and fisheries (including agro-industry, food technologies, forestry, aquaculture and rural development), 1994-1998 Topic(s) 3.3.1 - Process optimisation Call for proposal Data not available Funding Scheme CSC - Cost-sharing contracts Coordinator GRADIENT - UNIVERSITE DE TECNOLOGIE DE COMPIEGNE Address B.p. 529 60206 Compiegne France See on map EU contribution € 0,00 Participants (7) Sort alphabetically Sort by EU Contribution Expand all Collapse all AGRICULTURAL UNIVERSITY OF ATHENS Greece EU contribution € 0,00 Address Iera odos str., 75 118 55 Athens - votanikos See on map C.S.I.C. Spain EU contribution € 0,00 Address Poligono de la coma, s/n 46980 Valencia See on map ERNST BÖCKER G.M.B.H. Germany EU contribution € 0,00 Address Ringstraße, 55 - 57 32378 Minden See on map GROUPE LIMAGRAIN - PAIN JACQUET BISCOTTE S.A. France EU contribution € 0,00 Address Rue jean mermoz, 10 - z.i. st. guenault 91000 Evry courcouronnes See on map GROUPE LIMAGRAIN - ULICE France EU contribution € 0,00 Address Zac les portes de riom - b.p. 173 63200 Riom See on map TECHNISCHE UNIVERSITÄT MÜNCHEN Germany EU contribution € 0,00 Address 85350 Freising - weihenstephan See on map UNIVERSITÄT HOHENHEIM Germany EU contribution € 0,00 Address Garbenstraße, 25 70599 Stuttgart See on map
