Handbook on Sourdough Biotechnology

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Marco Gobbetti, Michael Gänzle
Springer Science & Business Media, Dec 12, 2012 - Technology & Engineering - 298 pages
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In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.
 

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Contents

Chapter 1 History and Social Aspects of Sourdough
1
Chapter 2 Chemistry of Cereal Grains
11
Chapter 3 Technology of Baked Goods
47
Chapter 4 Technology of Sourdough Fermentation and Sourdough Applications
85
Chapter 5 Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
105
Chapter 6 Physiology and Biochemistry of Sourdough Yeasts
155
Chapter 7 Physiology and Biochemistry of Lactic Acid Bacteria
183
Chapter 8 Sourdough A Tool to Improve Bread Structure
217
Chapter 9 Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
229
Chapter 10 Sourdough and GlutenFree Products
245
Chapter 11 Sourdough and Cereal Beverages
265
Chapter 12 Perspectives
279
Index
287
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About the author (2012)

Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research.

Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.

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