Handbook on Sourdough Biotechnology

Editors: Gobbetti, Marco, Gänzle, Michael (Eds.)

  • 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
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Buy this book

eBook $109.00
price for USA (gross)
  • ISBN 978-1-4614-5425-0
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $149.99
price for USA
  • ISBN 978-1-4614-5424-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $119.99
price for USA
  • ISBN 978-1-4899-9189-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

About the authors

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.

Table of contents (12 chapters)

  • History and Social Aspects of Sourdough

    Cappelle, Stefan (et al.)

    Pages 1-10

  • Chemistry of Cereal Grains

    Koehler, Peter (et al.)

    Pages 11-45

  • Technology of Baked Goods

    Pagani, Maria Ambrogina (et al.)

    Pages 47-83

  • Technology of Sourdough Fermentation and Sourdough Applications

    Corsetti, Aldo

    Pages 85-103

  • Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

    Huys, Geert (et al.)

    Pages 105-154

Buy this book

eBook $109.00
price for USA (gross)
  • ISBN 978-1-4614-5425-0
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $149.99
price for USA
  • ISBN 978-1-4614-5424-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $119.99
price for USA
  • ISBN 978-1-4899-9189-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Handbook on Sourdough Biotechnology
Editors
  • Marco Gobbetti
  • Michael Gänzle
Copyright
2013
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
Distribution Rights
Distribution rights for India: Delhi Book Store, New Delhi, India
eBook ISBN
978-1-4614-5425-0
DOI
10.1007/978-1-4614-5425-0
Hardcover ISBN
978-1-4614-5424-3
Softcover ISBN
978-1-4899-9189-8
Edition Number
1
Number of Pages
VI, 298
Topics