Nutrient- Bread: Comparing Conventional and Ohmic Baking
Listed on 2026-02-12
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Science
Food Production
Nutrient-Rich Bread:
Comparing Conventional and Ohmic Baking
Date: Fr 28 Feb 2025
Firma/Kontakt:
Wheat-based bakery products are a staple in many diets, yet they often lack essential micronutrients, such as polyphenols and antioxidants. Additionally, traditional baking methods require significant time and energy. Ohmic baking (OH), an innovative alternative, offers a rapid solution—baking bread in just a few minutes. This bachelor thesis will investigate the chemical composition of breads enriched with alternative cereals, comparing conventional (CV) and ohmic baking methods.
Through detailed analysis, it aims to determine whether ohmic baking can preserve or even enhance the nutrient content of bread.
Requirements:
Language: English or German
Location: Institute of Food Technology at BOKU
Start: May 2025
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