Handbook on Sourdough Biotechnology

Bread and leavened bakery products have been essential to human nourishment for millennia, and sourdough fermentation has expanded its potential for making baked goods. Advances in sourdough fermentation have led to the discovery of new species, improved management and monitoring of its meta-community, and the commercialization of innovative products. The Handbook on Sourdough Biotechnology, now in its second edition, reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods.

Format: Hardback
Length: 397 pages
Publication date: 25 April 2023
Publisher: Springer International Publishing AG

For millennia, bread and leavened bakery products have been crucial to human nutrition. Traditionally, bread production relied on sourdough as a leavening agent and to impart a distinctive quality to baked goods. In recent years, a better 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 greatly expanded the potential of sourdough fermentation for making baked goods. For example, advances in sourdough fermentation may benefit raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a wide variety of baked goods (e.g., traditional and industrial breads, sweet baked goods, gluten-free products). In addition, biotechnological tools and culture properties have been discovered to improve the shelf life, sensory, and textural qualities, as well as the nutritional and health-promoting properties, of baked goods.

Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology, with the contributions of the most experienced researchers in 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 raw materials, 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.

Weight: 770g
Dimension: 235 x 155 (mm)
ISBN-13: 9783031230837
Edition number: 2nd ed. 2023