Healthy sourdough bread made of frozen dough by new yeast culture and new efficient processes

The goal of the work in project form A is to formulate a detailed project plan for innovation project ´Healthy sourdough bread from frozen dough with fresh yeast culture and new energy efficient process´. We have developed a detailed plan for an application B. During this process, it has been shown that another bake-off concept is interesting for the Swedish food chain.

Participants

Marie Alminger (contact)

Biträdande professor vid Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Collaborations

Lund University

Lund, Sweden

SIK – the Swedish Institute for Food and Biotechnology

Gothenburg, Sweden

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden

Funding

VINNOVA

Funding years 2012–2013

Related Areas of Advance and Infrastructure

Sustainable development

Driving Forces

More information

Latest update

2015-09-04