Handbook of Sourdough Microbiota and Fermentation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Sourdough Microbiota and Fermentation write by Fatih Ozogul. This book was released on 2023-10-01. Handbook of Sourdough Microbiota and Fermentation available in PDF, EPUB and Kindle. Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science, through the industrial food engineers and technicians, food plant managers, new product and processing developers/managers in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc. Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food
Handbook on Sourdough Biotechnology
Handbook on Sourdough Biotechnology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook on Sourdough Biotechnology write by Marco Gobbetti. This book was released on 2023-04-24. Handbook on Sourdough Biotechnology available in PDF, EPUB and Kindle. Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. 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.
Handbook of Dough Fermentations
Handbook of Dough Fermentations - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Dough Fermentations write by Karel Kulp. This book was released on 2003-05-20. Handbook of Dough Fermentations available in PDF, EPUB and Kindle. Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Sourdough Microbiota and Starter Cultures for Industry
Sourdough Microbiota and Starter Cultures for Industry - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Sourdough Microbiota and Starter Cultures for Industry write by Elaine Berger Ceresino. This book was released on 2024-05-29. Sourdough Microbiota and Starter Cultures for Industry available in PDF, EPUB and Kindle. 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 growth of 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 “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as the science behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.
Sourdough Microbiota and Starter Cultures for Industry
Sourdough Microbiota and Starter Cultures for Industry - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Sourdough Microbiota and Starter Cultures for Industry write by Elaine Berger Ceresino. This book was released on . Sourdough Microbiota and Starter Cultures for Industry available in PDF, EPUB and Kindle.
