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  • © 2013

Handbook on Sourdough Biotechnology

  • First reference guide on sourdough biotechnology

  • Highlights the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology

  • The first book of its kind dedicated wholly to sourdough biotechnology

  • Includes supplementary material: sn.pub/extras

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-5425-0
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xxv
  2. History and Social Aspects of Sourdough

    • Stefan Cappelle, Lacaze Guylaine, M. Gänzle, M. Gobbetti
    Pages 1-10
  3. Chemistry of Cereal Grains

    • Peter Koehler, Herbert Wieser
    Pages 11-45
  4. Technology of Baked Goods

    • Maria Ambrogina Pagani, Gabriella Bottega, Manuela Mariotti
    Pages 47-83
  5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

    • Geert Huys, Heide-Marie Daniel, Luc De Vuyst
    Pages 105-154
  6. Physiology and Biochemistry of Sourdough Yeasts

    • M. Elisabetta Guerzoni, Diana I. Serrazanetti, Pamela Vernocchi, Andrea Gianotti
    Pages 155-181
  7. Physiology and Biochemistry of Lactic Acid Bacteria

    • Michael Gänzle, Marco Gobbetti
    Pages 183-216
  8. Sourdough and Gluten-Free Products

    • Elke K. Arendt, Alice V. Moroni
    Pages 245-264
  9. Sourdough and Cereal Beverages

    • Jussi Loponen, Juhani Sibakov
    Pages 265-278
  10. Perspectives

    • Michael Gänzle, Marco Gobbetti
    Pages 279-285
  11. Back Matter

    Pages 287-298

About this book

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

  • , Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy

    Marco Gobbetti

  • University of Alberta, Edmonton, Canada

    Michael Gänzle

About the editors

Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. 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.

Bibliographic Information

  • Book Title: Handbook on Sourdough Biotechnology

  • Editors: Marco Gobbetti, Michael Gänzle

  • DOI: https://doi.org/10.1007/978-1-4614-5425-0

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2013

  • Hardcover ISBN: 978-1-4614-5424-3

  • Softcover ISBN: 978-1-4899-9189-8

  • eBook ISBN: 978-1-4614-5425-0

  • Edition Number: 1

  • Number of Pages: VI, 298

  • Topics: Food Science, Biochemistry, Biotechnology

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-5425-0
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)