2013

Handbook on Sourdough Biotechnology

Editors:

ISBN: 978-1-4614-5424-3 (Print) 978-1-4614-5425-0 (Online)

Table of contents (12 chapters)

  1. Front Matter

    Pages i-xxv

  2. No Access

    Book Chapter

    Pages 1-10

    History and Social Aspects of Sourdough

  3. No Access

    Book Chapter

    Pages 11-45

    Chemistry of Cereal Grains

  4. No Access

    Book Chapter

    Pages 47-83

    Technology of Baked Goods

  5. No Access

    Book Chapter

    Pages 85-103

    Technology of Sourdough Fermentation and Sourdough Applications

  6. No Access

    Book Chapter

    Pages 105-154

    Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

  7. No Access

    Book Chapter

    Pages 155-181

    Physiology and Biochemistry of Sourdough Yeasts

  8. No Access

    Book Chapter

    Pages 183-216

    Physiology and Biochemistry of Lactic Acid Bacteria

  9. No Access

    Book Chapter

    Pages 217-228

    Sourdough: A Tool to Improve Bread Structure

  10. No Access

    Book Chapter

    Pages 229-244

    Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

  11. No Access

    Book Chapter

    Pages 245-264

    Sourdough and Gluten-Free Products

  12. No Access

    Book Chapter

    Pages 265-278

    Sourdough and Cereal Beverages

  13. No Access

    Book Chapter

    Pages 279-285

    Perspectives

  14. Back Matter

    Pages 287-298