date:May 30, 2012
r Mara Chvarri Hueda of Tecnalia who is tasked with co-ordinating the project.
She told BakeryAndSnacks.com that the project aims to produce breads and other different healthy bakery products which could be bought from everyday traditional bakeries.
In this project we want to develop our own initiator culture, said the research leader.
She explained that the research to develop the in-house starter culture could help to improve the fermentation of the bread dough, improve the organoleptic