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Sourdough and Cereal Beverages

Chapter

Abstract

Cereal-based fermented beverages are traditionally used as staple foods and consumed in certain geographical regions. One of the main advantages of the fermented products is the increased mineral availability due to the phytate elimination during fermentations. Further development of the traditional beverage fermentations at an industrial scale could improve the nutritional quality of the products as well as their sensory properties. This chapter focuses on traditional cereal-based non-alcoholic fermented beverages and introduces products that differ in their manufacturing concepts. The microbial composition and manufacturing processes of the beverages as well as their functions are presented in a concise manner. The chapter deals with the following beverages: boza, togwa, mahewu, bushera, pozol, chicha, kishk, kvass, sourish shchi, and hulu-mur. The cereal raw materials for these include: sorghum, finger millet, millet, wheat, maize, rice, rye, oat, and malts.

Keywords

Lactic Acid Bacterium Starter Culture Phytase Activity Finger Millet Amylolytic Activity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Fazer GroupHelsinkiFinland
  2. 2.VTT Technical Research Centre of FinlandEspooFinland

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