Handbook on Sourdough Biotechnology
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 mi...
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| Altri autori: | , |
| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
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| Edizione: | 2nd ed. 2023. |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/978-3-031-23084-4 |
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Sommario:
- 1. History and Social Aspects of Sourdough
- 2. The sourdough legislation
- 3. Chemistry of Cereal Grains
- 4. Technology of Sourdough Fermentation and Sourdough Applications
- 5. Steamed Bread
- 6. Taxonomy and Biodiversity of Sourdough Lactic Acid Bacteria
- 7. Taxonomy, Biodiversity and Physiology of Sourdough Yeasts
- 8. Physiology and Biochemistry of Lactic Acid Bacteria
- 9. Sourdough: A Tool to Improve Bread Flavor, Rheology and Shelf Life
- 10. Sourdough: A Tool for Non-Conventional Fermentation and To Recover Side Streams
- 11. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts
- 12. Sourdough and Gluten-Free Products
- 13. Sourdough and Cereal Beverages
- 14. Perspectives.