國立高雄大學圖資館 |

Language: English

Back

Handbook on sourdough biotechnology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Handbook on sourdough biotechnologyedited by Marco Gobbetti, Michael Ganzle.
other author:	Gobbetti, Marco.
Published:	Cham :Springer International Publishing :2023.
Description:	vi, 397 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Cooking (Sourdough)Handbooks, manuals, etc.
Online resource:	https://doi.org/10.1007/978-3-031-23084-4
ISBN:	9783031230844$q(electronic bk.)

Handbook on sourdough biotechnology
Handbook on sourdough biotechnology[electronic resource] /edited by Marco Gobbetti, Michael Ganzle. - Second edition. - Cham :Springer International Publishing :2023. - vi, 397 p. :ill., digital ;24 cm.

1. History and Social Aspects of Sourdough -- 2. The sourdough legislation -- 3. Chemistry of Cereal Grains -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Steamed Bread -- 6. Taxonomy and Biodiversity of Sourdough Lactic Acid Bacteria -- 7. Taxonomy, Biodiversity and Physiology of Sourdough Yeasts -- 8. Physiology and Biochemistry of Lactic Acid Bacteria -- 9. Sourdough: A Tool to Improve Bread Flavor, Rheology and Shelf Life -- 10. Sourdough: A Tool for Non-Conventional Fermentation and To Recover Side Streams -- 11. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 12. Sourdough and Gluten-Free Products -- 13. Sourdough and Cereal Beverages -- 14. Perspectives.

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 microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

ISBN: 9783031230844$q(electronic bk.)

Standard No.: 10.1007/978-3-031-23084-4doiSubjects--Topical Terms:

949545
Cooking (Sourdough)
--Handbooks, manuals, etc.

LC Class. No.: TX770.S66 / H36 2023

Dewey Class. No.: 664.7523

Handbook on sourdough biotechnology
LDR:03576nmm a2200361 a 4500 001 642277
003 DE-He213
005 20230424112820.0
006 m d
007 cr nn 008maaau
008 231123s2023 sz s 0 eng d
020 $a 9783031230844$q(electronic bk.)
020 $a 9783031230837$q(paper)
024 7 $a 10.1007/978-3-031-23084-4 $2 doi
035 $a 978-3-031-23084-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TX770.S66 $b H36 2023
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.7523 $2 23
090 $a TX770.S66 $b H236 2023
245 0 0 $a Handbook on sourdough biotechnology $h [electronic resource] / $c edited by Marco Gobbetti, Michael Ganzle.
250 $a Second edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a vi, 397 p. : $b ill., digital ; $c 24 cm.
505 0 $a 1. History and Social Aspects of Sourdough -- 2. The sourdough legislation -- 3. Chemistry of Cereal Grains -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Steamed Bread -- 6. Taxonomy and Biodiversity of Sourdough Lactic Acid Bacteria -- 7. Taxonomy, Biodiversity and Physiology of Sourdough Yeasts -- 8. Physiology and Biochemistry of Lactic Acid Bacteria -- 9. Sourdough: A Tool to Improve Bread Flavor, Rheology and Shelf Life -- 10. Sourdough: A Tool for Non-Conventional Fermentation and To Recover Side Streams -- 11. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 12. Sourdough and Gluten-Free Products -- 13. Sourdough and Cereal Beverages -- 14. Perspectives.
520 $a 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 microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
650 0 $a Cooking (Sourdough) $v Handbooks, manuals, etc. $3 949545
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biotechnology. $3 188829
650 2 4 $a Biochemistry. $3 188609
700 1 $a Gobbetti, Marco. $3 815594
700 1 $a Ganzle, Michael. $3 949544
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-23084-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)