Optimized sourdough fermentation for improved quality of specialty baked goods.

Crust Craft is a specialty bakery producing pizza doughs, flatbreads and pie crusts. In 2023, Crust Craft started to use an in-house sourdough fermentation as a tool to reduce the use of additives, and to achieve premium quality products. Current applications of sourdough fermentations in baking were not optimized to improve the quality of flatbread and existing knowledge therefore does not readily translate to the intended application. In addition, the fermentation protocols to maintain a stable sourdough with desirable technological properties remain largely unknown. It is therefore the overall aim of this project to develop an optimized sourdough fermentation protocol, and to evaluate the stability of the sourdough during continuous propagation in the bakery.

Faculty Supervisor:

Michael Gänzle

Student:

Partner:

Crust Craft

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Alberta

Program: