Handbook on sourdough biotechnology
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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Livre numérique |
| Sprache: | Anglais |
| Veröffentlicht: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Ausgabe: | 1st ed. 2013. |
| Online Zugang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Anmerkung: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Handbook on Sourdough Biotechnology, Texte imprimé, 9781461454243 |
| LEADER | 04055nam a22003497a 4500 | ||
|---|---|---|---|
| 001 | 949758 | ||
| 008 | 130325q2000 xx ||| |||| 00| 0 eng d | ||
| 009 | PPN168303000 | ||
| 020 | |a 9781461454250 | ||
| 020 | |a 9781461454250 | ||
| 041 | 0 | |a eng | |
| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Gobbetti, Marco, |d 19..- | |
| 245 | 1 | 0 | |a Handbook on sourdough biotechnology |c edited by Marco Gobbetti, Michael Gänzle. |
| 250 | |a 1st ed. 2013. | ||
| 260 | |a New York, NY : |b Springer US. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 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, 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 | ||
| 700 | 1 | |a Gänzle, Michael G. |4 pbd | |
| 776 | 0 | |t Handbook on Sourdough Biotechnology |b Texte imprimé |z 9781461454243 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-1-4614-5425-0 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-0Q3NXV0J-Z |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:748100547 |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-1-4614-5425-0 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:751555053 |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-1-4614-5425-0 |z Accès INSA CVL | |
| 997 | |0 949758 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||