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.
Marco Garcia-Vaquero is Assistant Professor in the section of Food and Nutrition at the School of Agriculture and Food Science at University College Dublin (UCD, Ireland). He has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals.
Joao Miguel Rocha holds a 5-year degree in Biological Engineering, specialization in Chemical and Food Technology (University of Minho), and a PhD in Food Science and Engineering (ISA-University of Lisbon). Among complementary professional qualifications are the Life Cycle Assessment (LCA) and HACCP certifications. He is the Chair and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101). Currently, he is also a Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT).
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