Handbook on Sourdough Biotechnology

  • Marco Gobbetti
  • Michael Gänzle

Table of contents

  1. Front Matter
    Pages i-xxv
  2. Stefan Cappelle, Lacaze Guylaine, M. Gänzle, M. Gobbetti
    Pages 1-10
  3. Peter Koehler, Herbert Wieser
    Pages 11-45
  4. Maria Ambrogina Pagani, Gabriella Bottega, Manuela Mariotti
    Pages 47-83
  5. Geert Huys, Heide-Marie Daniel, Luc De Vuyst
    Pages 105-154
  6. M. Elisabetta Guerzoni, Diana I. Serrazanetti, Pamela Vernocchi, Andrea Gianotti
    Pages 155-181
  7. Michael Gänzle, Marco Gobbetti
    Pages 183-216
  8. Elke K. Arendt, Alice V. Moroni
    Pages 245-264
  9. Jussi Loponen, Juhani Sibakov
    Pages 265-278
  10. Michael Gänzle, Marco Gobbetti
    Pages 279-285
  11. Back Matter
    Pages 287-298

About this book

Introduction

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.

Keywords

bakery sourdough biotechnology

Editors and affiliations

  • Marco Gobbetti
    • 1
  • Michael Gänzle
    • 2
  1. 1., Dept. of Soil, Plant and Food ScienceUniversity of Bari Aldo MoroBariItaly
  2. 2.University of AlbertaEdmontonCanada

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-5425-0
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-5424-3
  • Online ISBN 978-1-4614-5425-0
  • About this book