000			03804nam a22004937a 4500
001			sulb-eb0022275
003			BD-SySUS
005			20160413122241.0
007			cr nn 008mamaa
008			121211s2013 xxu| s |||| 0|eng d
020			_a9781461454250 _9978-1-4614-5425-0
024	7		_a10.1007/978-1-4614-5425-0 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
245	1	0	_aHandbook on Sourdough Biotechnology _h[electronic resource] / _cedited by Marco Gobbetti, Michael Gänzle.
264		1	_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2013.
300			_aVI, 298 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_a1. 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.
520			_aBread 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, and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for the production of 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. Though sourdough has been and will remain a unique fermentation process, this is the first book dedicated completely to sourdough biotechnology. 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	_aChemistry.
650		0	_aBiotechnology.
650		0	_aFood _xBiotechnology.
650		0	_aBiochemistry.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aBiochemistry, general.
650	2	4	_aBiotechnology.
700	1		_aGobbetti, Marco. _eeditor.
700	1		_aGänzle, Michael. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461454243
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-5425-0
912			_aZDB-2-CMS
942			_2Dewey Decimal Classification _ceBooks
999			_c44367 _d44367