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

Purpose and goal

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.

Results and expected effects

We have done a project and prepared a draft consortium agreement, before a project B application. The plan is modified as necessary, owners´ wishes, which is expected to increase utilization of future development results. We also test the new analysis method, micro-CT, three-dimensionel ray of bull doughs during pitching. This method makes it possible follow hot bubbel formation during proofing. We also tested the flour from a new grinding technology, which makes it possible to get other factions and new whole grain flour.

Approach and implementation

We have investigated conditions and formulated a detailed project plan. We have carefully gone through the entire food chain, from choice of ingredients to consumer´s perspective, the latter with experience in the trade. A draft of consortium agreement, which governs the conditions concerning intellectual properties, have been developed. We have had several tele-conf., meetings and workshops, with invited speaker. Industrial partners was been interviewed which affected the new plan B. It has been important and worthwhile to discuss with industry, so that we focus on demand areas.