Book
Sourdough InnovationsNovel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
ISBN : 9780367692599
Author : Marco Garcia-Vaquero
Publisher : CRC Press
Year : 2023
Language : English
Type : Book
Description : Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain.
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