Tasty and healthy bake-off sourdough bread, baked with innovative technologies

The goal is to create new delicious, healthy bake-off sourdough bread with efficient technology, with focus on identifying and optimizing solutions along the whole chain, from raw material to consumer experience. It includes new raw materials, yeast cultures combined with selected lactic acid bacteria, processing, culture development for increased cryo-tolerance and fermentation, freezing, storage, thawing, proofing, baking and product quality towards an increased systemic and holistic thinking, and commitment to the needs of owners throughout the product chain. More sales and consumption of bread and healthier lifestyle Bake-off sourdough bread with new optimized yeast/bacterial cultures provide increased range of healthy breads that meet consumer needs, leading to better health with fewer life-style related diseases such as obesity and type 2 diabetes. Less energy and less waste Better bread quality and energy efficient baking technology ensure lower energy consumption and better flexibility (less waste of bread) in baking. A successful bake-off project leads to better matching between amount of bread produced and amount consumed.

Participants

Marie Alminger (contact)

Biträdande professor at Biology and Biological Engineering, Food and Nutrition Science

Collaborations

Daalderop AB

Ljugarn, Sweden

ICA Sweden

Solna, Sweden

Ircon Drying Systems AB

Vänersborg, Sweden

Jästbolaget

Sollentuna, Sweden

Korvbrödsbagarn

Örebro, Sweden

Lund University

Lund, Sweden

Pågen

Malmö, Sweden

Puratos Sweden AB

Vellinge, Sweden

Revent

Upplands Väsby, Sweden

SIK – the Swedish Institute for Food and Biotechnology

Gothenburg, Sweden

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden

Zeelandia AB

Stenkullen, Sweden

Funding

VINNOVA

Funding years 2013–2016

Related Areas of Advance and Infrastructure

Sustainable Development

Chalmers Driving Force

More information

Latest update

2015-09-04