Check nearby libraries
Buy this book
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for the production of baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties.
Though sourdough has been and will remain a unique fermentation process, this is the first book dedicated completely to sourdough biotechnology. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Food science, Biochemistry, Biotechnology, Chemistry, Biochemistry, general, Food Science, BreadShowing 5 featured editions. View all 5 editions?
Edition | Availability |
---|---|
1
Handbook on Sourdough Biotechnology
2024, Springer International Publishing AG
in English
3031230868 9783031230868
|
zzzz
Libraries near you:
WorldCat
|
2
Handbook on Sourdough Biotechnology
2023, Springer International Publishing AG
in English
3031230833 9783031230837
|
zzzz
Libraries near you:
WorldCat
|
3 |
zzzz
Libraries near you:
WorldCat
|
4
Handbook on Sourdough Biotechnology
2013, Springer US, Imprint: Springer
electronic resource /
in English
1461454255 9781461454250
|
aaaa
Libraries near you:
WorldCat
|
5 |
zzzz
Libraries near you:
WorldCat
|
Book Details
Table of Contents
Edition Notes
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?September 13, 2021 | Edited by ImportBot | import existing book |
July 1, 2019 | Created by MARC Bot | import new book |