Puratos and Free University of Bozen-Bolzano Reveal New Research on Pulse-Based Sourdough with Higher Protein and Gut Health Benefits

Puratos, a global specialist in bakery, patisserie and chocolate ingredients, together with the Free University of Bozen-Bolzano, has released new research highlighting the nutritional and functional potential of pulse-based sourdoughs.

The study found that breads made with pulse-based sourdough deliver 45% more protein, an improved amino acid profile, and potential gut health benefits compared to traditional wholewheat breads made with baker’s yeast. Fermentation was also shown to reduce antinutritional factors, enhance digestive comfort, and increase the presence of polyphenols, which contribute to antioxidant and anti-inflammatory activity.

Conducted within the HealthFerm Consortium, a European–Swiss research project on pulse-based food fermentations, the study examined faba bean, faba bean protein concentrate, and yellow pea flours combined with various lactic acid bacteria and yeast cultures. Out of 288 experimental sourdoughs, six were identified as particularly promising, showing higher protein levels, improved amino acid balance, and elevated concentrations of bioactive compounds such as GABA and lysine, both associated with metabolic and cognitive health.

The research also revealed that pulse-based fermentation produces a diverse array of volatile organic compounds (VOCs), contributing to richer aroma and flavor profiles. These results underline the potential for fermenting plant-based ingredients to deliver bakery products that are nutritious, flavorful, and aligned with growing consumer demand for health and sustainability.

According to the researchers, the findings mark an important step in reimagining sourdough’s role in modern baking, opening new opportunities for product innovation based on fermentation science and plant-based nutrition.