Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage

ISBN-13: 9783031233517 / Angielski / Twarda / 2023

Marco Garcia-Vaquero; Anna McElhatton; João Miguel F. Rocha

Opis

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative.Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how.

• Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology;
• Explains the process of bread fermentation using simple language combined with scientific rigor;
• High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.

Spis treści

Chapter 1. The fundamentals of bread making: the science of fermentation. Confirmed authors: Marco Garcia-Vaquero (University College Dublin, UCD, Ireland).

Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania). Confirmed authors: Anna Traksmaa (Tallinn University of Technology, Center of Food and Fermentation Technology, Estonia) and Polikarpus Annemari (Estonian University of Life Sciences, Estonia).

Chapter 3. Traditional breads in Bulgaria. Confirmed authors: Angel Angelov (Department of Biotechnology, University of Food technologies, Plovdiv, Bulgaria) and Velitchka Gotcheva (Department of Biotechnology, University of Food technologies, Plovdiv, Bulgaria).

Chapter 4. Traditional Croatian breads, the “Peka”. Confirmed authors: Dubravka Novotni and collaborators (University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia).

Chapter 5. Traditional breads from Cyprus, the “Arkatena”. Confirmed authors: Dimitris Tsaltas and collaborators (Cyprus University of Technology - CUT, Limassol, Cyprus).

Chapter 6. Traditional breads from France. No confirmed authors.

Chapter 7. Traditional breads from Germany. No confirmed authors.

Chapter 8. Traditional Greek fermented bread, the “Eftazymo”. Confirmed authors: Maria Papageorgiou and collaborators (International Hellenic University, Thessaloniki, Greece)

Chapter 9. Traditional Hungarian sourdough. Confirmed authors: Sándor Tömösközi, Alexanra Farkas, Renáta Németh (Budapest University of Technology and Economics (BUTE) and Mariann Rakszegi (Centre for Agricultural Research, Hungary).

Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac”. Confirmed authors: Marco Garcia-Vaquero (University College Dublin, UCD, Ireland) and Maria Hayes (Teagasc, Food Research Centre, Ireland).

Chapter 11. Traditional Italian breads. No confirmed authors.

Chapter 12. Traditional Latvian sourdough rye bread. Confirmed authors: Dace Klava and collaborators (Latvia University of Life sciences and Technologies).

Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija”. Confirmed authors: Associate Professor Dr. Anna McElhatton (Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta), Carmel Cassar and Rachel Rtadmilli (Platform for Mediterranean Food ways, University of Malta).

Chapter 14. Traditional Norwegian breads. Authors to be confirmed.

Chapter 15. Traditional Polish Breads. Confirmed authors: Anna Diowks and collaborators (Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Poland).

Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde” . Confirmed authors: João Miguel Ferreira da Rocha (Faculdade de Ciências da Universidade do Porto (FCUP), Porto, Portugal), Amândio Pimenta (Ambassadeur du Pain, MOF, Porto, Portugal) and other collaborators.

Chapter 17. Traditional Festive Romanian Easter Bread, the “Pasca”. Confirmed authors: Dr. Monica Trif and collaborators (Centiv GmbH).

Chapter 18. Traditional Serbian bread, the “CIPOVKA”. Confirmed authors: Jasna Mastilović and collaborators (Institute of Food technology, Novi Sad, Serbia), Tamara Dapčević Hadnađev and collaborators (University of Novi Sad, Institute of Food technology, Novi Sad, Serbia).

Chapter 19. Traditional breads from Spain. No confirmed authors.

Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’”. Confirmed authors: Fatih Ozogul and collaborators (Department of Seafood Processing Technologies, Cukurova University, Adana, Turkey).

Chapter 21. Traditional Ukranian bread making. Confirmed authors: Svitlana Mykolenko (Dnipro State Agrarian and Economic University, Dnipro, Ukraine) and Anatoliy Goncharuk (International Humanitarian University, Odessa, Ukraine).

O autorze

Dr. Marco Garcia-Vaquero is an Assistant Professor of Food and Nutrition at University College Dublin, Ireland.

Dr. Kristian Pastor is a Research Associate in the Faculty of Technology at the University of Novi Sad in Novi Sad, Serbia.

Dr. Gul Ebru ORHUN is an Associate Professor at Canakkale Onsekiz Mart University in Canakkale, Turkey. 

Dr. Anna McElhatton is an Associate Professor in the Department of Food Sciences and Nutrition at the University of Malta in Msida, Malta.

Dr. João Miguel F. Rocha is a Researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP).