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Handbook on Sourdough Biotechnology || Perspectives

✍ Scribed by Gobbetti, Marco; Gänzle, Michael

Book ID
119946335
Publisher
Springer US
Year
2012
Tongue
English
Weight
237 KB
Edition
2013
Category
Article
ISBN
1461454255

No coin nor oath required. For personal study only.

✦ Synopsis

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.

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