Ecology and stability of sourdough fermentation for pasta production

In the last decades, Kaslo Sourdough Inc. has developed a sourdough propagation scheme for baking and pasta making. This sourdough differs fundamentally from other sourdoughs for which literature data is available in two aspects. First, the sourdough is used for production of bread and pasta. Only limited information is available on the impact of sourdough on pasta quality. In addition, the process of pasta making does not support microbial activity in the pasta dough and microbial metabolites in past carry over from the last sourdough fermentation step. Second, Kaslo uses a propagation scheme that differs from other sourdoughs that are documented in the scientific literature. Current knowledge is insufficient to ensure a stable microbial composition of Kaslo’s sourdough or a consistent metabolic activity and impact on pasta quality. The project therefore aims to determine the long-term stability of the Kaslo sourdough and to identify the contribution of bacterial metabolites on pasta quality. Specifically, the project aims to determine of the long-term stability of the Kaslo Sourdough, and to evaluate the impact of sourdough fermentation on the quality of pasta.

Faculty Supervisor:

Michael Gaenzle

Student:

Partner:

Kaslo Sourdough

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Alberta

Program: