001463531 000__ 04681cam\a22006017i\4500
001463531 001__ 1463531
001463531 003__ OCoLC
001463531 005__ 20230601003325.0
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001463531 008__ 230428s2023\\\\sz\\\\\\o\\\\\001\0\eng\d
001463531 019__ $$a1377815234
001463531 020__ $$a9783031230844$$q(electronic bk.)
001463531 020__ $$a3031230841$$q(electronic bk.)
001463531 020__ $$z3031230833
001463531 020__ $$z9783031230837
001463531 0247_ $$a10.1007/978-3-031-23084-4$$2doi
001463531 035__ $$aSP(OCoLC)1377571353
001463531 040__ $$aYDX$$beng$$erda$$cYDX$$dGW5XE$$dEBLCP$$dYDX
001463531 049__ $$aISEA
001463531 050_4 $$aTX770.S66$$bH36 2023
001463531 08204 $$a664/.7523$$223/eng/20230508
001463531 24500 $$aHandbook on sourdough biotechnology /$$cMarco Gobbetti, Michael Gänzle, editors.
001463531 250__ $$aSecond edition.
001463531 264_1 $$aCham :$$bSpringer,$$c[2023]
001463531 300__ $$a1 online resource
001463531 336__ $$atext$$btxt$$2rdacontent
001463531 337__ $$acomputer$$bc$$2rdamedia
001463531 338__ $$aonline resource$$bcr$$2rdacarrier
001463531 500__ $$aIncludes index.
001463531 5050_ $$a1. History and Social Aspects of Sourdough -- 2. The sourdough legislation -- 3. Chemistry of Cereal Grains -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Steamed Bread -- 6. Taxonomy and Biodiversity of Sourdough Lactic Acid Bacteria -- 7. Taxonomy, Biodiversity and Physiology of Sourdough Yeasts -- 8. Physiology and Biochemistry of Lactic Acid Bacteria -- 9. Sourdough: A Tool to Improve Bread Flavor, Rheology and Shelf Life -- 10. Sourdough: A Tool for Non-Conventional Fermentation and To Recover Side Streams -- 11. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 12. Sourdough and Gluten-Free Products -- 13. Sourdough and Cereal Beverages -- 14. Perspectives.
001463531 506__ $$aAccess limited to authorized users.
001463531 520__ $$aBread 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, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making 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. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. 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.
001463531 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed May 8, 2023).
001463531 650_0 $$aCooking (Sourdough)$$vHandbooks, manuals, etc.
001463531 655_0 $$aElectronic books.
001463531 7001_ $$aGobbetti, Marco.
001463531 7001_ $$aGänzle, Michael.
001463531 77608 $$iPrint version: $$z3031230833$$z9783031230837$$w(OCoLC)1351463458
001463531 852__ $$bebk
001463531 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-23084-4$$zOnline Access$$91397441.1
001463531 909CO $$ooai:library.usi.edu:1463531$$pGLOBAL_SET
001463531 980__ $$aBIB
001463531 980__ $$aEBOOK
001463531 982__ $$aEbook
001463531 983__ $$aOnline
001463531 994__ $$a92$$bISE