Table of Contents

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.

About the Author

Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research. 

Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.