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).
As explained by Assoc. Prof. Joanna Berłowska, project coordinator at the university:
Our goal is to develop a novel technology for preparing 'pre-ferment or poolish' (a traditional starter used for baking bread) and delayed baking of wheat bread. The delayed baking technology allows for postponing or extending the fermentation time of the dough. We will focus on designing a device that enables rapid hydration of flour and proper mixing of pre-ferment ingredients, as well as introducing active microbial cultures into the environment. Additionally, suitable conditions for mixing and fermentation processes will be selected, considering low-temperature processes characteristic of delayed baking.
Stages of Research Work
The project includes four planned stages of research that clearly demonstrate close cooperation between the scientific teams at Lodz University of Technology and BioStar:
1. Development of an innovative method for preparing pre-ferment.
2. Design of a device for mixing ingredients under high water pressure.
3. Evaluation of the physicochemical and sensory properties of the bread.
4. Optimization of mixer design for demonstrational production, considering delayed baking.
Research Team
The project "Innovative Hydrodynamic Technology for Mixing Wheat Flour with Water Aimed at Obtaining Acidified Wheat Pre-ferment" is led by BioStar PPHU - Witold Krusz. At the BiNoŻ Faculty, it will be carried out by scientists from the Department of Environmental Biotechnology - Prof. Piotr Dziugan, Accoc. Prof. Joanna Berłowska, Ilona Motyl, PhD, Marta Mroczyńska-Florczak, PhD from the Department of Environmental Biotechnology, and from the Institute of Food Technology and Analysis – Assoc. Prof. Justyna Rosicka-Kaczmarek and Karolina Miśkiewicz, PhD. From the IPOŚ Faculty, researchers from the Department of Chemical and Molecular Engineering will participate: Assoc. Prof. Piotr Owczarz, Accoc. Prof. Jacek Stelmach, and Assoc. Prof. Andrzej Obraniak.