Handbook on Sourdough Biotechnology

• Corporate Author: SpringerLink (Online service)
• Other Authors: Gobbetti, Marco (Editor), Gänzle, Michael (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US : Imprint: Springer, 2013.
• Subjects: Chemistry.; Biotechnology.; Food > Biotechnology.; Biochemistry.; Food Science.; Biochemistry, general.

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...