Wheat-based bakery products are a staple in many diets, yet they often lack in 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.
But how does this novel technique impact the nutritional profile of bread?
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 analyze whether ohmic baking can preserve or even enhance the nutrient
content of bread.

Methodology:
▪ Analysis of nutritional properties (polyphenols, dietary fiber etc.) of CV and OH breads
▪ In vitro protein digestibility
▪ In vitro starch digestibility

Requirements (desirable, but not mandatory):
✓ Experience with scientific work
✓ Motivation and interest in chemical analysis
Language: English or German
Location: Institute of Food Technology at BOKU
Start: May 2025

Contact:
Kate Waldert
kate.waldert@boku.ac.at
01 47654-75255
Room: ZE/10
Muthgasse 18