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...
Guardat en:
| Autor principal: | |
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| Altres autors: | |
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edició: | 1st ed. 2013. |
| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
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 |
Taula de continguts:
- 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