Titlebook: Handbook on Sourdough Biotechnology; Marco Gobbetti,Michael Gänzle Book 20131st edition Springer Science+Business Media New York 2013 bake

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History and Social Aspects of Sourdough,o tradition, the various practices of civil society and to religion. The common language of the world still retains expressions that recall the close bond between life and bread. Throughout time, the eating of bread, especially sourdough bread, was very often a choice of civilization. Information on

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Technology of Sourdough Fermentation and Sourdough Applications, characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition and stability of its microbiota, which is in turn influenced by many exogenous and endogenous factors. Different type of sourdoughs exist for many applications, both at artisan and industrial

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Physiology and Biochemistry of Sourdough Yeasts,nding on the type of flour and bread-making technology, starvation conditions can also be envisaged. The imbalance between yeast consumption and starch hydrolysis might lead to the rapid depletion of soluble carbohydrates. Overall, microbial starvation induces a quiescent state whose length is contr

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Physiology and Biochemistry of Lactic Acid Bacteria,ough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf-life, and nutritional properties of leavened baked goods. Lactic acid bacteria are the dominant microorganisms of sourdough. Their metabolic versatility favors adaptation to the various processing

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Sourdough: A Tool to Improve Bread Structure, improved by addition of bread improvers or enzymes. Alternatively, the addition of sourdough influences all aspects of bread quality and thus meets consumer demands for a reduced use of additives. Since sourdough is an intermediate but not an end product the microbiological activity has to be deter

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