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.
Product Details
ISBN-13: 9783031230837
Media Type: Hardcover(2nd ed. 2023)
Publisher: Springer International Publishing
Publication Date: 05-03-2023
Pages: 280
Product Dimensions: 6.10(w) x 9.25(h) x (d)
About the Author
Marco Gobbetti is full professor of Food Microbiology at the Faculty of Science and Technology of the University of Bolzano. He is author of more than 400 articles, all published in international journals. His H index is 90, with more than 25,000 citations. 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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