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Project's name
Organization
Starting year
SPC Sourdough in Nordic style
bread
University of Helsinki
2022
“Improvement of
bread
sensory and nutritional properties via sourdough optimization"
University of Helsinki
2020
Designing Oat Sourdough for improved
bread
flavor and texture (Lantmännen Research Foundation)
University of Helsinki
2021
Ice-structuring proteins from wheat brans to improve frozen dough/
bread
quality
University of Helsinki
2022
Salt in
bread
making
University of Helsinki
1980
SPC Sourdough in Nordic style
bread
2022
“Improvement of
bread
sensory and nutritional properties via sourdough optimization"
2020
Designing Oat Sourdough for improved
bread
flavor and texture (Lantmännen Research Foundation)
2021
Ice-structuring proteins from wheat brans to improve frozen dough/
bread
quality
2022
Salt in
bread
making
1980
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