Einkorn, the oldest of all wheat species, and its bakery products are gaining more attention due to its health-related attributes. Within the project “Optikorn”, industrial production of einkorn bread will be optimized by enzymatic and sourdough processing, as well as by formulation. This thesis will focus on optimizing dough rheology and baking properties by applying sourdough, hydrocolloids and enzymes. The practical work will be conducted mainly at the Institute of Food Science – BOKU in cooperation with AGES (see attachment)

Language: English or German