Optimization of Einkorn bread production by sourdough processing

Content:
Einkorn, the oldest wheat species, and its bakery products are getting more and more attention within the last years due to the trend for ancient grains. Within the project “Optikorn”, industrial production of einkorn bread will be optimized by sourdough processing. The thesis will focus on dough rheology and baking trials with sourdough fermentation. Furthermore, differently active sourdoughs and their effect on bread quality will be tested. The practical work will be conducted mainly at the Institute of Food Science – BOKU in cooperation with AGES within the competence center FFoQSI (https://www.ffoqsi.at/).

Skills:
• High Motivation and Teamwork
• Basics in statistics preferred

Contact:
BOKU – Dr. Denisse Bender
Email: denisse.bender@boku.ac.at

Details:
Start/Duration: March 2022 /practical work 5 months
Location: BOKU- Institute of Food Science
Language: German or English