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Handbook of sourdough microbiota and fermentation : food safety, health benefits, and product development /

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Ozogul, Fatih (Editor), Rocha, João Miguel (Editor), Bartkiene, Elena (Editor)
Format: eBook
Language:English
Published: London : Academic Press, [2025]
Subjects:
Food > Microbiology.
Fermentation.
Sourdough starter.
Sourdough bread.
Levain.
Pain au levain.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Handbook of Sourdough Microbiota and Fermentation
  • Copyright Page
  • Contents
  • List of contributors
  • 1 Food hygiene and safety in sourdough and bakery products
  • 1 Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
  • 1.1 Introduction
  • 1.2 External physical contaminants in bakery products
  • 1.3 External chemical contaminants in bakery products
  • 1.3.1 Mycotoxins
  • 1.3.2 Pesticides
  • 1.3.3 Toxic metals and machinery lubricants
  • 1.4 Process contaminants in bakery products
  • 1.4.1 Factors affecting formation of process contaminants
  • 1.5 Sourdough and its production
  • 1.5.1 Sourdough production methods
  • 1.5.2 Benefits of sourdough for cereal products and people health
  • 1.5.3 Undesirable compounds in sourdough
  • 1.6 Some strategies to prevent physical and chemical food safety contaminants in sourdough and bakery products
  • 1.7 Conclusion
  • References
  • 2 Safety aspects of natural starter used in sourdough products
  • 2.1 Natural starters used in sourdough fermentation
  • 2.2 Factors influencing the biodiversity and safety of sourdoughs
  • 2.2.1 Sourdough fermentation substrates
  • 2.2.2 Biotechnological process particularities
  • 2.2.3 Metabolic activity of the autochthonous starter microorganisms
  • 2.3 Identification of potential hazards versus benefits associated with sourdough microbiome bioactivity
  • 2.3.1 Potential microbiological hazards