| 书目名称 | Sourdough Microbiota and Starter Cultures for Industry |
| 编辑 | Elaine Berger Ceresino,Grazina Juodeikiene,João Mi |
| 视频video | http://file.papertrans.cn/873/872115/872115.mp4 |
| 概述 | Overview of consolidated latest advances from sourdough microbiota characterization to starter culture potentials.Covers insights on health and improved quality aims to shed light on new shifting cons |
| 图书封面 |  |
| 描述 | .Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. ..Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its |
| 出版日期 | Book 2024 |
| 关键词 | Sourdough; Sourdough Microbiota; Sourdough Fermentation; Sourdough Technology; Bread Industry |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-031-48604-3 |
| isbn_softcover | 978-3-031-48606-7 |
| isbn_ebook | 978-3-031-48604-3 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手机版|小黑屋|
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