Researcher of Wrocław University of Life Sciences to study gluten-free bakery sourdoughs


Dr Agata Wojciechowicz-Budzisz from the University of Life Sciences in Wrocław will carry out the project ‘Characteristics of bakery sourdoughs prepared on the basis of pseudo-cereals with special malts’. The pseudo-cereal from which the researcher will obtain sourdough for baking will be quinoa, or quinoa: white, red and black.

“Pseudo-cereals, and quinoa is one of these, are very popular, especially with people who avoid gluten-containing grain products for various reasons. The quinoa I chose contains protein with a great amino acid composition, many macro- and micronutrients, unsaturated fatty acids, antioxidants, dietary fibre, i.e. all ingredients that affect human health through gut health”, says Dr Wojciechowicz-Budzisz.

The researcher adds that quinoa sourdoughs are characterised by a neutral odour, while those obtained from other pseudo-cereals smell… such as used socks.

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Medicine and biotechnology