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OverviewFull Product DetailsAuthor: Marco Gobbetti , Michael GänzlePublisher: Springer International Publishing AG Imprint: Springer International Publishing AG Edition: 2nd ed. 2023 ISBN: 9783031230868ISBN 10: 3031230868 Pages: 397 Publication Date: 26 April 2024 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. 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.ReviewsAuthor InformationMarco Gobbetti is full professor of Food Microbiology at the Faculty of Science and Technology of the University of Bolzano. He is author of more than 400 articles, all published in international journals. His H index is 90, with more than 25,000 citations. Sourdough microbiology is one of the main topics of his research. Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program. Tab Content 6Author Website:Countries AvailableAll regions |
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