Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing [Paperback]

SECTION I Cereal and Non-Cereal Sourdough Metabolites. 1. Sourdough fermentation as a way to improve health benefits and the sensory properties of bakery products 2. Cereals and cereal sourdoughs as a source of functional and bioactive compounds 3. Non cereal/legume based sourdough metabolites 4. Innovative technologies to extract high-value compounds from cereals and non-cereal biomass, sourdough and by-products SECTION II. Enzymes from sourdough cultures 5. Introduction to sourdough enzymology 6. Major classes of sourdough enzymes 7. Discovery, characterization and databases of enzymes from sourdough 8. Enzyme production from sourdough 9. Biotechnological applications of sourdough lactic acid bacteria: A source for vitamins fortification and exopolysaccharides improvement SECTION III. Innovative applications of sourdough microbiota 10. Sourdough as a source of technological, antimicrobial and probiotic microorganisms 11. Isolation, technological functionalization and immobilization techniques applied to cereals and cereal-based products and sourdough microorganisms 12. Sourdough microorganisms in food applications 13. Production of nutraceuticals or functional foods using sourdough microorganisms 14. Applications of sourdough in animal feed

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 downstream processing of sourdough from cereals, microbiota and enzymes.

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 spontaneoulsf