Handbook on Sourdough Biotechnology

Marco Gobbetti, Michael Gänzle (Herausgeber)

Buch | Softcover

298 Seiten

2015 | 2013 ed.
Springer-Verlag New York Inc.
978-1-4899-9189-8 (ISBN)

Titel erscheint in neuer Auflage

Artikel merken

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. 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.

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.

Erscheint lt. Verlag	28.1.2015
Zusatzinfo	2 Tables, color; 27 Tables, black and white; VI, 298 p.
Verlagsort	New York
Sprache	englisch
Maße	155 x 235 mm
Gewicht	4628 g
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	1-4899-9189-1 / 1489991891
ISBN-13	978-1-4899-9189-8 / 9781489991898
Zustand	Neuware