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 […]

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