Replacing hidden sugars in bakery goods with fermented Bran-Flours

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In our Koji fermentation process, we cultivate the mold Aspergillus oryzae on byproduct flours that would otherwise be used for animal feed. Through fermentation, we break down complex starches and proteins into easily digestible sugars and amino acids, enhancing both the flavor and nutritional profile of the flour. This not only results in a richer umami taste and aroma but also creates a natural sugar substitute for the bakery industry.By using our fermented flour as a sugar alternative, we can replace hidden refined sugars in baked goods without sacrificing sweetness. This approach supports a healthier product and contributes to our commitment to combating food waste by upcycling feed flours.

Project Idea Metadata

• Project Idea Name: Replacing hidden sugars in bakery goods with fermented Bran-Flours
• Date: 4/8/2025 7:26:56 AM
• Administrators:

Project Idea Description

In our Koji fermentation process, we cultivate the mold Aspergillus oryzae on byproduct flours that would otherwise be used for animal feed. Through fermentation, we break down complex starches and proteins into easily digestible sugars and amino acids, enhancing both the flavor and nutritional profile of the flour. This not only results in a richer umami taste and aroma but also creates a natural sugar substitute for the bakery industry.

By using our fermented flour as a sugar alternative, we can replace hidden refined sugars in baked goods without sacrificing sweetness. This approach supports a healthier product and contributes to our commitment to combating food waste by upcycling feed flours.