Puratos’ research finds pulse-based sourdough delivers more protein
This positions pulse-based sourdough as a functional food with potential health advantages extending beyond basic nutrition.
ITALY – Puratos, a global bakery innovation leader, in collaboration with the Free University of Bozen-Bolzano, has revealed pioneering research showcasing the benefits of pulse-based sourdough bread, highlighting its potential to boost protein content and improve gut health.
Published in 2025 as part of the EU-funded HealthFerm Consortium project, the study explores how incorporating pulse flours like faba bean and yellow pea, combined with optimized fermentation techniques, can significantly enhance bread’s nutritional profile and functionality.
The research found that pulse-based sourdough bread delivers 45% more protein compared to traditional whole wheat bread made with baker’s yeast.
Beyond increased protein, these breads also exhibit a richer amino acid profile, including higher levels of gamma-aminobutyric acid (GABA) and lysine, which are linked to metabolic and cognitive health benefits.
This positions pulse-based sourdough as a functional food with potential health advantages extending beyond basic nutrition.
Fermentation with lactic acid bacteria and yeast not only improves taste and aroma but also reduces antinutritional factors in pulses, making the bread easier to digest.
It further enhances the content of polyphenols, compounds known for their antioxidant and anti-inflammatory properties, which can support gut health and overall well-being.
These findings provide concrete scientific evidence supporting the growing consumer trend toward fermented foods with tangible health benefits.
Dr. Sara de Pelsmaeker, Group Health & Well-Being Director at Puratos, emphasized the importance of scientific validation in fostering consumer trust, noting that a majority of global consumers now prioritize health benefits in food choices.
Professor Marco Gobbetti, co-author of the study and Food Microbiology expert at the Free University of Bozen-Bolzano, highlighted the groundbreaking nature of these results, observing that sourdough has traditionally been considered low in protein, and this innovation could inspire new fermentation and plant-based strategies in bakery production.
The study tested 288 starter-initiated sourdough formulations, narrowing down to six optimal recipes that balance protein content, flavor, and microbial stability.
This research exemplifies how fermentation is evolving from a simple food processing step to a tool for enhancing nutrition and creating value-added bakery products.
This work marks an exciting step forward in reimagining bread as a functional, high-protein food that satisfies consumer demands for health, sustainability, and sensory appeal.
By combining pulses and traditional sourdough techniques, Puratos and the Free University of Bozen-Bolzano are charting a path toward innovative bakery products with real gut health benefits and improved nutritional quality.
Additionally, as the baking world continues to evolve, this research marks a milestone in combining tradition with science to create bread that’s not only delicious but also deeply nourishing.
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