Scientists from Lodz University of Technology, in collaboration with BioStar PPHU Witold Krusz, are working to produce high-quality wheat bread using sourdough. They aim for the bread to have a rich aroma and flavor while improving the traditional technological process.
Funding for this project has been obtained from the European Regional Fund for Lodz in a competition announced by the Entrepreneur Support Center. The EU grant awarded for developing innovative technology for mixing wheat flour with water for better sourdough bread exceeds 2 million PLN.
Interdisciplinary Research
Due to their interdisciplinary nature, scientists from two faculties of Lodz University of Technology are involved in the research: Biotechnology and Food Sciences (BiNoŻ) and Process and Environmental Engineering (IPOŚ).