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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Gobbetti, Marco (Editor ), Gänzle, Michael (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2013.
Edición:1st ed. 2013.
Temas:
Food science.
Biochemistry.
Biotechnology.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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