Handbook on Sourdough Biotechnology

by Marco Gobbetti

Book Overview

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved 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...

• Format: Hardcover
• Language: English
• ISBN: 3031230833
• ISBN13: 9783031230837
• Release Date: April 2023
• Publisher: Springer
• Length: 397 Pages
• Weight: 1.63 lbs.
• Dimensions: 0.9" x 6.1" x 9.2"