Healthy sourdough bread made of frozen dough by new yeast culture and new efficient processes
Research Project , 2012 – 2013

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.


Marie Alminger (contact)

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


Lund University

Lund, Sweden

SIK – the Swedish Institute for Food and Biotechnology

Gothenburg, Sweden

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden



Funding Chalmers participation during 2012–2013 with 75,000.00 SEK

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