Handbook on Sourdough Biotechnology (Paperback)

1. Historical and Social Aspects of Sourdough.- 2. Chemistry of Cereal Grains.- 3. Technology of Baked Goods.- 4. Technology of Sourdough Fermentation and Sourdough Applications.- 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria.- 6. Physiology and Biochemistry of Sourdough Yeasts.- 7. Physiology and Biochemistry of Lactic Acid Bacteria.- 8. Sourdough: A Tool to Improve Bread Structure.- 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts.- 10. Sourdough and Gluten-Free Products.- 11. Sourdough and Cereal Beverages.- 12. Perspectives.