Marco Garcia-Vaquero Anna McElhatton Jo?o Miguel F. Rocha
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...
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the sc...
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the down-stream processing of sourdough from cereals, microbiota and enzymes.
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorgani...
