Handbook on Sourdough Biotechnology

• Corporate Author: SpringerLink (Online service)
• Other Authors: Gobbetti, Marco. (Editor), Gñzle, Michael. (Editor)
• Format: Electronic
• Language: English
• Published: Boston, MA : Springer US : Imprint: Springer, 2013.
• Subjects: Chemistry.; Biotechnology.; Food science.; Biochemistry.; Food Science.; Biochemistry, general.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5425-0

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...

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.