Handbook on Sourdough Biotechnology | Springer Science ...

Handbook on Sourdough Biotechnology | Springer Science & Business Media, 2012 | 9781461454250 | 2012 | Marco Gobbetti, Michael Gänzle | 298 pages How the sourdough may affect the functional features of leavened baked goods, sourdough fermentation represents one of the oldest food biotechnologies to ferment cereal matrices, which was mainly studied for its effect on the sensory, structural and shelf life. Although sourdough fermentation is considered to be an important biotechnology option. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions, volume 228, 2 July 2016, Pages 22-32. International Journal of Food Microbiology. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. 2.2. Sourdough productions. History and social aspects of sourdough, this chapter provides clear evidence of how the manufacture and consumption of bread is closely linked to human subsistence and intimately connected to tradition, the various practices of civil society and to religion. The common language of the world still retains. Physiology and biochemistry of lactic acid bacteria, in the past decades, studies on the physiology and biochemistry of sourdough lactic acid bacteria provided insight into the microbial ecology of sourdough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf-life, and nutritional properties. Handbook on sourdough biotechnology, in the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or. Handbook of dough fermentations, the East African plateau forms the ontological status of art. Chemistry of cereal grains, with an annual production of more than two billion tons cereals are amongst the most important commodities in the world. Thus, products made from cereals are staple foods that contribute considerably to the energy and nutrient intake of mankind. The major cereals. Handbook of food science, technology, and engineering-4 volume Set, fenomer "mental mutation", in the first approximation, is not clear to all. Assessment of comparative methods for storing type-I wheat sourdough, breads were sliced and the relative images were scanned full-scale using an Image Scanner (Amersham Pharmacia Biotech, Uppsala, Sweden. Each trial (sourdough preparation, propagation, and reactivation, bread-making trial) was performed in triplicate in different days. 12.1 Microbial Ecology of Sourdough, the characterization of microbiota of a large number of industrial and artisanal sourdoughs has greatly promoted our understanding of the microbial ecology of sourdoughs, and resulted in the description of more than a dozen new species ([1-3], Chap. 5). The origin. Sourdough: a tool to improve bread structure, the quality of bread is characterized by its flavor, nutritional value, texture, and shelf life [1]. In the baking industry, these characteristics are improved by addition of bread improvers or enzymes. Alternatively, the addition of sourdough influences all aspects of bread quality. Composition and function of sourdough microbiota: From ecological theory to bread quality, volume 239, 19 December 2016, Pages 19-25. International Journal of Food Microbiology. Composition and function of sourdough microbiota: From ecological theory to bread quality. 2. Microbial ecology of sourdough: α-diversity follows fermentation technology. Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria, this chapter describes the taxonomy and biodiversity of yeasts and lactic acid bacteria (LAB) isolated from sourdoughs collected around the world. The phylogenetic position of yeast and LAB species found in sourdoughs is discussed, and important problems. Technology of baked goods, the chapter describes the main ingredients (wheat flour, water, salt, sugar, and fats) and the different steps of the chain used for making baked goods, from milling to the baking process (mixing, leavening, proofing, dough makeup and baking operations). An overview. Ecological parameters influencing microbial diversity and stability of traditional sourdough, elsevier. International Journal of Food Microbiology. Volume 171, 3 February 2014, Pages 136-146. International Journal of Food Microbiology. Review. Ecological parameters influencing microbial diversity and stability of traditional sourdough. 2. Production of sourdough. Nutritional aspects of cereal fermentation with lactic acid bacteria and yeast, sourdough fermentation is best known and most studied for its effects on the sensory quality and shelf life of baked goods. Acidification, activation of enzymes and their effects on the cereal matrix as well as production of microbial metabolites all produce changes. Technology of sourdough fermentation and sourdough applications, sourdough technology is widespread throughout the world and is considered as the best practice to prepare bread and other baked goods with distinctive characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition. Sourdough and gluten-free products, over the last years, sourdough has received increasing interest as an alternative, natural and low-cost tool for improving the quality of gluten-free (GF) bread. The textural, nutritional and sensory benefits deriving from the use of sourdough in bread arise from the metabolic. Physiology and biochemistry of sourdough yeasts, cereal dough is a dynamic system that is characterised by continuous changes in nutrient availability and changes in physico-chemical conditions. Depending on the type of flour and bread-making technology, starvation conditions can also be envisaged. The imbalance. Sourdough and cereal beverages, cereal-based fermented beverages are traditionally used as staple foods and consumed in certain geographical regions. One of the main advantages of the fermented products is the increased mineral availability due to the phytate elimination during fermentations. Further.