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The goal of the research programme now launched in the consortium of the Faculty of Agriculture, Food Science and Environmental Management of the University of Debrecen and Balmaz-Sütöde Ltd. is to develop a health-preserving bakery product family based on innovative leavening technology.
“At the end of March, our university and the Ministry of Agriculture confirmed and gave new content to their strategic cooperation, and our Faculty of Agriculture signed partnership agreements with 37 companies and 20 organisations, as well as outsourced departmental contracts,” Chancellor of the University of Debrecen, Zoltán Bács said at the opening event of the application programme.
According to the university leader, there is a significant social demand today for bread that is not only tasty, but also healthy, health-promoting or even functional food.
“Sourdough is the soul of bread. Our company has been working on it and improving it for 35 years. We know it, we know how it works, we know its role. Yet we are not fully aware of its effects on our bodies. This issue, which needs to be addressed, and the consultation with professional organisations, has encouraged us to learn more about this area. We want to convince consumers that the consumption of bakery products has a positive physiological effect on our bodies. We would like to prove this scientifically with the involvement of agricultural researchers from the University of Debrecen,” Managing Director of Balmaz-Sütöde Ltd. Zsolt Fülep explained.
In the framework of the three-year programme, the research will be carried out in the newly established laboratory of Balmaz-Sütöde Ltd. in addition to the research units of UD’s Faculty of Agriculture, Food and Environmental Science. Almost 20 researchers from the Faculty of Agriculture are involved in the scientific work.
Source and photo credit:dehir.hu
