Seventh International Symposium on Sourdough Is Held in Ireland

The 7th International Symposium on Sourdough started in Cork, Ireland, June 6-8, provides a venue for experts from universities, research institutes and companies interested in sourdough technology, functionalities and the health aspects of cereal fermentation, in order to discuss and present the latest research topics and developments in this field.

The organizers, who are researchers and professionals within industry, want to encourage young researchers and Ph.D. students to exchange and discuss their novel results, stimulate new ideas and seek out international collaborations.

The key themes of the event are:

– Clean label, consumer perception, nutritional properties;

– Sourdough ecology, fermentation, aroma, industrial production;

– Lab intestinal eubiosis – gluten-free/FODMAP-free sourdoughs for IBS.

Sourdough fermentation has been part of human history and the product still represents an important food resource in many parts of the world. Sourdough fermentation can significantly improve the healthiness of cereals, legumes, and ancient grains. Yet this worldwide technology still poses a challenge for scientists – how best to understand the contribution of sourdough fermentation to human health and how do we boost the value of its associated functionalities. Those subjects are of interest for artisanal and industrial baked products, and cereal beverages. Moreover, consumers demand tasty, nutritious, sustainable and clean label products, so the sourdough model can provide a valuable answer. Sourdough is also a reservoir of yeast and lactic acid bacteria strains and may contribute to the maintenance of the global biodiversity and eubiosis status of the GI microbiota, which is emphasized by the Symposium’s motto, “Sourdough for Health”, according to the organizers.

The 2018 Symposium in Cork follows a series of international sourdough symposia held in Verona, Bari, Brussels, Freising, Helsinki, and Nantes. The aim is to share the latest scientific progress in the interaction of fermentation microbes and the cereal raw material, ranging from microbiological, biochemical, and molecular aspects to the technological, nutritional, sensorial, and health properties of the products.

Lesaffre is taking part in the event, which it also sponsors. “We support this event for the value of experience and for bringing out new ideas. Lesaffre contributes to offer its genuine sourdough expertise to the event which is today the place to exchange, share, discuss the latest scientific progress with other sourdough experts,” underlines Thomas Lesaffre, marketing director for baking ingredients.

Different works have been conducted by Lesaffre experts and technical results are displayed on posters at the event: from consumers’ appreciation analysis, scalded hydrolyzed flour, children’s global vision on sourdough, to predictive model on acidity and gazing power, using sourdough to reduce salt in bread, combine yeasts, bacteria and flours to create new tastes.

“Sourdough can be a baker’s signature: it can make them stand out from the crowd. The sourdough expertise acquired by Lesaffre enables bakery professionals to obtain products tailored to tastes, products that can be adapted anew to the season and to consumers’ needs,” according to the company.

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