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Workshop SMART FERMENTATIONS: Fermented semi-finished products for the nutritional and sensorial improvement of traditional and gluten-free bakery products

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Workshop SMART FERMENTATIONS: Fermented semi-finished products for the nutritional and sensorial improvement of traditional and gluten-free bakery products

Thursday 18 July 2019

Faculty of Agricultural and Food Sciences

Room C13 - via L. Mangiagalli, 25

20133 - Milan

 

The idea has been to exploit the metabolic activities of different microorganisms to transform some vegetable raw materials into semi-finished products with technological and nutraceutical properties useful for innovating traditional products and substitute products, intended for subjects suffering on food allergies or intolerances.

The project brought together a dozen researchers working in four departments (Department of Food, Environmental and Nutritional Sciences, Department of Agricultural and Environmental Sciences, Department of Chemistry, Department of Health Sciences) in collaboration with two private companies (LaVitaWiz, Biotecnologie of Wiz Chemicals, and Farine Varvello & Co.) active in food innovation.

Three new products have been developed. The first is a semi-finished product intended for the formulation of gluten-free foods; the natural ability of some acetic bacteria belonging to Komagataibactergenus to produce cellulose and acetic acid has been used to improve sensory quality and lengthen the shelf-life of bread destined for celiac people. Using this preparation, the bread-makers might boast a "clean label", without additives.

The second is a starter culture of bacteria belonging to Zymomonasmobilisspecies able to carry out a dough leavening very similar to brewer's yeast with the advantage of not causing adverse reactions that can be found in subjects sensitive to the presence of yeast mannoproteins in food, such as patients affected by Irritable Bowel Syndrome and Crohn's disease.

The third is a soy-based semi-finished product fermented with yeast strains naturally synthesizing antioxidants (melatonin and tryptophan derivatives) useful for maintaining health, especially for elderly people.

The selected microorganisms have been isolated from food matrices.

Participation is free.

Registration is mandatory at the following link:

https://docs.google.com/forms/d/e/1FAIpQLSfkVvTLKpickjXDCZmzd1wkXMgCF-YTgH7rYPVSmFy1fUKyvg/viewform

 

21 June 2019
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