Handbook on Sourdough Biotechnology
Marco Gobbetti, Michael Gänzle
Springer Science & Business Media, Dec 12, 2012 - Technology & Engineering - 298 pages
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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Chapter 3 Technology of Baked Goods
Chapter 4 Technology of Sourdough Fermentation and Sourdough Applications
Chapter 5 Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
Chapter 6 Physiology and Biochemistry of Sourdough Yeasts
Chapter 7 Physiology and Biochemistry of Lactic Acid Bacteria
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acetic acidification activity Agric Food Chem amino acids amylose Angelis Appl Environ Microbiol Appl Microbiol Arendt EK bacteria and yeasts baker’s yeast baking boza bran bread quality bread-making brevis Cagno Candida carbohydrates cell cereal Cereal Chem Cereal Sci characterization compounds Corsetti dough effect enzymes exopolysaccharides fermentum Food Microbiol Food Res Food Sci Technol Gänzle MG GF bread gliadins glucose gluten gluten proteins gluten-free glutenins Gobbetti grains growth Hammes WP heterofermentative identification improved increase Int J Food isolated LAB species lactic acid bacteria Lactobacillus plantarum Lactobacillus reuteri Lactobacillus sanfranciscensis leavening agent lipids maltose metabolism microbial microbiota milleri Molecular nutritional Pediococcus pentosaceus peptides Phenotypical phytase production properties proteins reuteri sequences sorghum sour sourdough bread sourdough fermentation sourdough lactic acid starch starter cultures strains structure sucrose synthesis temperature tion Trends Food Sci Vogel RF Vuyst Weissella wheat wheat bread wheat flour wheat sourdough