Handbook on Sourdough Biotechnology

1. Front Matter

   Pages i-xxv

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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. Technology of Sourdough Fermentation and Sourdough Applications

   • Aldo Corsetti

   Pages 85-103

6. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

   • Geert Huys, Heide-Marie Daniel, Luc De Vuyst

   Pages 105-154

7. Physiology and Biochemistry of Sourdough Yeasts

   • M. Elisabetta Guerzoni, Diana I. Serrazanetti, Pamela Vernocchi, Andrea Gianotti

   Pages 155-181

8. Physiology and Biochemistry of Lactic Acid Bacteria

   • Michael Gänzle, Marco Gobbetti

   Pages 183-216

9. Sourdough: A Tool to Improve Bread Structure

   • Sandra Galle

   Pages 217-228

10. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

    • Kati Katina, Kaisa Poutanen

    Pages 229-244

11. Sourdough and Gluten-Free Products

    • Elke K. Arendt, Alice V. Moroni

    Pages 245-264

12. Sourdough and Cereal Beverages

    • Jussi Loponen, Juhani Sibakov

    Pages 265-278

13. Perspectives

    • Michael Gänzle, Marco Gobbetti

    Pages 279-285

14. Back Matter

    Pages 287-298

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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.

• bakery
• sourdough biotechnology

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

  Marco Gobbetti

• University of Alberta, Edmonton, Canada

  Michael Gänzle

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.

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