Recent findings from the HealthFerm Consortium demonstrate that pulse-based sourdoughs can deliver 45% more protein than traditional wholewheat bread made with baker's yeast, whilst improving amino acid profiles and reducing antinutritional factors.

The research, conducted by Puratos and the Free University of Bozen-Bolzano, examined 288 starter-initiated sourdoughs using pulse flours including faba bean flour, faba bean protein concentrate and yellow pea flour. These were paired with various lactic acid bacteria (LAB) and yeast combinations to identify optimal bread formulations.

From 288 candidates to 6 promising formulations

Seventeen sourdoughs progressed to stable maturity with improved microbiological functionality. Six emerged as the most effective, showing not only higher protein content but elevated levels of gamma-aminobutyric acid (GABA) and lysine, compounds associated with metabolic and cognitive health benefits.

Professor Marco Gobbetti, co-author of the study and Professor of Food Microbiology at the Free University of Bozen-Bolzano, notes that sourdough is not typically considered a high protein source, making these findings particularly significant for industrial applications.

"This new discovery could usher in a new age of sourdough by inspiring bakers to adopt different fermentation and plant-based strategies," he states.

Fermentation reduces digestive inhibitors

The fermentation process reduced antinutritional factors that can interfere with nutrient absorption and cause digestive discomfort. Simultaneously, polyphenol levels increased, boosting antioxidant and anti-inflammatory properties in the final product.

The study also documented improved sensory characteristics. Fermentation produced diverse volatile organic compounds (VOCs), enhancing aroma profiles. Specific LAB-yeast consortia drove these changes, improving both protein quality and bioactive compound release.

Industrial implications

Dr Vimac Nolla Ardèvol, Research Manager Metabolomics at Puratos and study co-author, emphasises the alignment with consumer demand for natural, health-focused products.

"Consumers increasingly want to eat naturally, healthily, and sustainably," she observes.

The research appears in Future Foods (C. Viretto et al., Volume 11, 2025) and represents part of the HealthFerm project, a joint European/Swiss initiative investigating pulse-based food fermentations.

For industrial bakers, these findings present opportunities to develop protein-enriched products using plant-based ingredients whilst potentially improving digestibility and sensory appeal through controlled fermentation processes.