Antioxidants for bread improvement and Bread tasting

Bread technology is always evolving. In this case Eng. Sofía Fernández a student doing her Master Thesis in “Calidad, desarrollo e innovación de los alimentos” at Valladolid University (Campus Palencia), prepared a bread tasting in the HPP Group.

The antioxidants have been extracted in our group and the bread was cooked by Sofía. The tasting will be held at Department of Chemical Engineering and Enviromental Tech. 5-6th November 2013. Bon appetit !

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