Handbook on Sourdough Biotechnology (Hardcover, 2013 ed.)

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 rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	December 2012
First published:	2013
Editors:	Marco Gobbetti • Michael Ganzle
Dimensions:	235 x 155 x 22mm (L x W x T)
Format:	Hardcover
Pages:	298
Edition:	2013 ed.
ISBN-13:	978-1-4614-5424-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-4614-5424-7
Barcode:	9781461454243

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