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020 _a9783031486043
_9978-3-031-48604-3
024 7 _a10.1007/978-3-031-48604-3
_2doi
050 4 _aQR115-129
072 7 _aPSG
_2bicssc
072 7 _aTDCT
_2bicssc
072 7 _aTEC012010
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072 7 _aPSG
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072 7 _aTDCT
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245 1 0 _aSourdough Microbiota and Starter Cultures for Industry
_h[electronic resource] /
_cedited by Elaine Berger Ceresino, Grazina Juodeikiene, Susanne Miescher Schwenninger, João Miguel Ferreira da Rocha.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aVIII, 495 p. 37 illus., 29 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aOverview of sourdough microbiota -- Sourdough microbiota diversity in Southern Europe -- Sourdough microbiota diversity in Central Europe -- Traditional and novel applications of sourdough microbes in Northern Europe and the Baltic Countries -- Microbiological and biomolecular methods applicable to the isolation, characterization and identification of microbial sourdough strains -- Undesirable microorganisms in cereal flours and their impact on the stability of sourdough microbiome -- Metagenomics analysis of sourdough microbiota -- Metabolic engineering of lactic acid bacteria and yeasts for the production of compounds with industrial applications -- Immobilization techniques applicable to sourdough -- Sourdough-based starter cultures for fermentation in agri-food industry -- Sourdough lactic acid bacteria as functional microorganisms for technological purposes -- Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes -- Health promoting features of sourdough lactic acid bacteria -- Rope and mould spoilage in breadmaking - risk analysis -- Impact of sourdough microbiota on FODMAPs and ATI content in bakery products -- Recent advances in the use of sourdough fermentation to improve the quality of gluten-free bakery products.
520 _aTraditional 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.
650 0 _aFood
_xMicrobiology.
_965137
650 0 _aFood science.
_965012
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 1 4 _aFood Microbiology.
_969436
650 2 4 _aFood Science.
_965012
650 2 4 _aFood Chemistry.
_970754
700 1 _aCeresino, Elaine Berger.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_975224
700 1 _aJuodeikiene, Grazina.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_975225
700 1 _aMiescher Schwenninger, Susanne.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_975226
700 1 _aFerreira da Rocha, João Miguel.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_975227
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031486036
776 0 8 _iPrinted edition:
_z9783031486050
776 0 8 _iPrinted edition:
_z9783031486067
856 4 0 _uhttps://doi.org/10.1007/978-3-031-48604-3
912 _aZDB-2-SBL
912 _aZDB-2-SXB
999 _c59148
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