Titlebook: Handbook on Sourdough Biotechnology; Marco Gobbetti,Michael Gänzle Book 2023Latest edition The Editor(s) (if applicable) and The Author(s)

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978-3-031-23086-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

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Chemistry of Cereal Grains,ad) wheat and spelt wheat (genome AABBDD), the tetraploid durum wheat and emmer (AABB), and the diploid einkorn (AA). . and . are man-made hybrids of durum wheat and rye (AABBRR) and durum wheat and barley (AABBH), respectively [2, 3]. Within each cereal species numerous varieties exist produced by

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Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast,s made through sourdough fermentation [4]. Sourdough fermentation, also in the form of pre-treating raw materials, is again gaining interest also in mixed flour and dietary-fiber-enriched baking [5], where it also can change the properties of the dietary fiber complex. Fermentation has been studied

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Sourdough and Gluten-Free Products,particular, people who suffer from celiac disease and those who are allergic to gluten ask for high-quality GF products, with the same textural, sensorial, and nutritional properties as their gluten-containing counterparts [5, 6]. Nonetheless, the replacement of gluten with gluten-free ingredients i

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