Handbook on Sourdough Biotechnology

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Gobbetti, Marco (Επιμελητής έκδοσης), Gänzle, Michael (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US : Imprint: Springer, 2013.
• Θέματα: 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...

Πίνακας περιεχομένων:

• 1. Historical and Social Aspects of Sourdough
• 2. Chemistry of Cereal Grains
• 3. Technology of Baked Goods
• 4. Technology of Sourdough Fermentation and Sourdough Applications
• 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
• 6. Physiology and Biochemistry of Sourdough Yeasts
• 7. Physiology and Biochemistry of Lactic Acid Bacteria
• 8. Sourdough: A Tool to Improve Bread Structure
• 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts
• 10. Sourdough and Gluten-Free Products
• 11. Sourdough and Cereal Beverages
• 12. Perspectives.