Handbook on Sourdough Biotechnology

by Marco Gobbetti (Editor), Michael Gänzle (Editor)

Overview

This book defines and highlights the microbiological, technological, nutritional and chemical aspects of sourdough biotechnology, reviewing many useful sensory, rheological, nutritional and shelf-life properties of sourdough-based products.

Product Details

ISBN-13:	9781461454243
Publisher:	Springer US
Publication date:	12/11/2012
Edition description:	2013
Pages:	298
Product dimensions:	6.10(w) x 9.25(h) x 0.03(d)

About the Author

Marco Gobbetti is full professor of Food Microbiology at the Faculty of Science and Technology of the University of Bolzano. He is author of more than 400 articles, all published in international journals. His H index is 90, with more than 25,000 citations. Sourdough microbiology is one of the main topics of his research.
Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.

Table of Contents

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.