Index

A B
Acidity, 165–166 Bacteriocin formation, 204
ADI catabolism. See Arginine deaminase Baked goods
(ADI) catabolism aroma and flavour compounds, 89
AFLP. See Amplified fragment length vs. baker’s yeast, 281
polymorphism (AFLP) and bread (see Bread)
AFM. See Atomic force microscopy (AFM) cereal, 15
Altamura bread, 90–91 classification, 47–48
American system, 87 degradation, cereal proteins, 194
Amino acid metabolism description, 47
ADI catabolism, 195, 196 flavor compounds, 195
cystathionine, 197–198 glutamate, 195
glutamine and glutamate, 195–197 leavening agents (see Leavening, agents)
peptides and free amino acids, 194–195 making process (see Baking process)
phenylalanine, 197 production, 94
Amplified fragment length polymorphism quality, 97
(AFLP), 139 quality assessment, dough, 73–79
Antibacterial compounds salt, sugar and fats, 56–57
bacteriocin formation, 204 sourdough, 1
prevention, bread spoilage, 204 water, 55–56
reutericyclin, 205 wheat flour, 194
Antifungal compounds, 203–204 Baker’s yeast
Antimicrobial compounds, production
sourdough LAB fermentation, 175–176
antibacterial, 204–205 raw materials, 174–175
antifungal, 203–204 use, molasses, 8
inhibitory activity, 202 Saccharomyces cerevisiae, 57
leavened baked goods, 202 Baking process
Arabinoxylans (AX) aim and modifications, 58, 59
technological properties, 17 artisanal production, 72
WEAX and WUAX, 219 colour intensity and vapour, 70
xylanase enzymes, 235 complex chemical reactions, 68, 70
Arginine deaminase (ADI) catabolism, continuous processes, 61
195, 196 description, 68
Atomic force microscopy (AFM), 78 discontinuous processes (see Straight-dough
AX. See Arabinoxylans (AX) and sponge-and-dough method)

M. Gobbetti and M. Gänzle (eds.), Handbook on Sourdough Biotechnology, 287

DOI 10.1007/978-1-4614-5425-0, © Springer Science+Business Media New York 2013
288 Index

Baking process (cont.) large-scale, 9

dough makeup operations, 67–68 military, 7
GF flours, 252–253 milling process (see Milling)
heating causes and porous network, 68 oldest leavened and acidified, 2
industrial production, 73 pain viennois, 4
leavening, 66–67 quality, 29, 233
lipid effects, wheat flour, 36–38 recipe, 3
mixing, 61–66 rye and wheat sourdoughs, 30
ovens, 70–71 rye sourdough, 92
polar lipids, 38 San Francisco, 93–94
protein–sugar interactions, 70 sourdough, 247–250
and storage, bread area, 68, 69 starch gel, 15
temperature gradient and surface areas, 68 structure (see Bread structure)
vitamins, 236 white pan, 92–93
Basic local alignment and search tool Bread making
(BLAST), 137 baker’s yeast production, 174–176
Beverages biotechnology, novel types, sourdough, 99
boza, 265–268 brewer’s yeast, 4
bushera, 271 and cake production, 85
chicha and kishk, 272 continuous processes, 61
description, 265 discontinuous processes, 58–61
hulu-mur, 275–276 dough properties, 31
kvass, 272–274 dry baker’s yeast, 177
mahewu, 270–271 fresh baker’s yeast, 177
pozol, 271–272 glucans and fructans, 254
sourish shchi, 274–275 HMW-GS, 21
togwa, 268–270 industries, 100
Biodiversity, microbial species diversity. Parisian bakers, 3
See Microbial species diversity protocol, 88
BLAST. See Basic local alignment and search rye-flour, 92, 99
tool (BLAST) techniques and knowledge, 4
Boza WEAX, 17
characteristics, 266 wheat, 29
description, 265–266 yeast, 5
enzyme activity, 268 Bread structure
fermentation, process, 266 CO2 formation, 223
glucose and free amino nitrogen, 266–267 description, 217
LAB and yeast strains, 267 enzymes, 220
sensory and rheological properties, 268 EPS, 220–223
Bread fermentations and synergistic affects, 225
acidified and leavened, 7–8 gluten proteins, 217–218
Altamura, 90–91 organic acids, 218–219
baked goods, 13 rye flour, 218
and baked goods, 48 Bushera, 271
baker’s yeast, 86
black and white, 6
brewer’s yeast, 3 C
cereal, 28 Carbohydrate metabolism
dough strength and volume, 27 EMP pathway, 185, 186
and flour, 6 external acceptors, electrons
flour performance, 54–55 acetate and ATP synthesis, 188
French, 5, 91–92 description, 186
GF, 254–258 fructose, 188
gliadins and glutenins, 49 oxygen, 188
Greece, 2 heterofermentative strains, 185
Index 289

organic acids, 189–190 house microbiota and LAB species, 129

6-phosphogluconate/phosphoketolase microbiological stability, 128
(6-PG/PK) pathway, 185, 187 microorganisms, competitive yeast and
use, energy sources LAB species, 128–129
b-glucosidase activity, 191 phenolic compounds, 205
L. amylovorus DCE 471, 190 proteinases, 191
levansucrase, 190 proteins, degradation, 194
maltose phosphorylase, 190–191 raw, 2
Carbohydrates roasted/boiled, 6
NSP, 16–18 Chicha, 272
starch (see Starch) Chorleywood bread process (CBP), 60–61
CBP. See Chorleywood bread process (CBP) CLSM. See Confocal laser scanning
Cell-envelope-associated proteinase (CEP), microscopy (CLSM)
191, 192 Confocal laser scanning microscopy
Cell-to-cell communication, 206–207 (CLSM), 78
CEP. See Cell-envelope-associated proteinase Culture-dependent approaches
(CEP) LAB
Cereal fermentation, LAB and yeast AFLP and ribotyping, 139
biopolymers, 230–235 API system, 138
EPS, 238–239 DNA fingerprinting methods, 139
micronutrients, 235–238 housekeeping genes, 140
Cereal food LGT, 141
dietary fibre, 234 MALDI-TOF MS, 138–139
macro-and microstructure, 230 MLSA and MLST, 141
Cereal grains MS methods, 138
carbohydrates (see Carbohydrates) PFGE, 139–140
chemical composition, 12, 13 protein profiling and SDS-PAGE, 138
cool-season and rice, 11 RAPD-PCR, 139
description, 11 sequence-based analysis, 140
lipids (see Lipids) single-locus sequence analysis, 140–141
minerals, 38–39 yeasts
production, 11, 12 BLAST and PCR, 137
proteins, 18–36 DNA-based methods, 136
size and weight, 12 genetic regions and low sequence
spring, 12 divergence, 136
vitamins, 39 LTR sequences, 138
warm-season, 11 phenotypic “characterization”, 136
wheat, rye and barley, 11–12 S. cerevisiae and Ty elements, 138
Cereals. See also Cereal grains single-copy protein-coding gene
bakers’ yeast and fermentation sequences, 137
process, 129 Culture-independent approaches
beverages (see Beverages) community fingerprinting methods, 142
biopolymers microarray technology, 142–143
dietary fibre, 234–235 PCR assays and probe-based methods, 141
protein, 232–234 real-time PCR technology, 141
starch, 230–232 Cystathionine metabolism, 197–198
direct environment, 130
empirical techniques and fundamental
measurements, 73 D
fermentation, LAB and yeast (see Cereal Dietary fibre
fermentation, LAB and yeast)flour arabinoxylans function, 235
types, 129 bran sourdough, 234
foods, 1 cereal foods and sourdough fermentation,
GF products, 245–247 234
290 Index

Dietary fibre (cont.) oxidizing, 35

description, 234 phosphoketolase, 191
physiological effects and germ, 235 proteolytic, 253
rye and wheat, 234 EPS. See Exopolysaccharides (EPS)
Differential scanning calorimetry (DSC), 15 Exopolysaccharides (EPS)
Disulfide bonds biosynthesis and HoPS structure,
cysteines Ca and Cb, 27 198–200
description, 24 classification, 220
2D structures, C-terminal domain, 24, 26 description, 238
head-to-tail, 27 formation, 198
LMW-GS, 24, 27 FOS and GOS, 254
Dough rheology glucan and fructan synthesis, 220–221
fundamental measurements, 76–77 gluten-free baking, 223, 224
quality assessment HoPS, 221–222, 254
baking properties, 74, 75 IMO, 238
descriptive empirical measurements, lactobacilli, 238–239
73–74 NDO and SCFA, 238
Dough inflation system, 76 production and formation, HoPS,
Extensograph and Alveograph, 74 200–202
Farinograph and Mixograph, 74 strain collections, sourdough
Kieffer extensibility rig, 76 LAB, 198
Mixolab, 74 sucrose metabolism, 222–223
rheofermentometer, 74 Weissella strains, 255
textural properties, 76
Dry baker’s yeast, 177
DSC. See Differential scanning calorimetry F
(DSC) Fermentation
acidity, 165
bacteriocin, 204
E baker’s yeast production
Embden-Meyerhof-Parnas (EMP) pathway, emulsifiers, 176
185, 186 formulas, process, 175, 176
EMP pathway. See Embden-Meyerhof-Parnas stock fermentation, 175
(EMP) pathway yeast mixture, 175
Enzymes biogas/bioethanol, 11
ADI, OTC and CK, 195 boza, 265–268
breads, 30 bread
bread structure dough, 2
glutathione reductase, 220 structure (see Bread structure)
proteolysis, 220 bushera and pozol, 271–272
sourdough metabolites, 220, 221 and development, GF sourdough starters,
cross-linking promoting, 247 250–252
dihydroxyacetone kinase (DAK1 effect, parameters, 184
and DAK2), 167 EPS, 198
endogenous, 252 GF sourdough, 248
glycerol dehydrogenase (GCY1 grain, 4–5
and YPR1), 167 heterolactic, 187
hexokinase, 190–191 homofermentative metabolism, hexoses,
hydrolases, 49 185
hydrolytic, 86–87 homolactic, 186
hydrolyzing, 34–35 hulu-mur, 276
inhibitors, 35–36 industrial and artisanal use, 282–283
levansucrase, 190 kamut flour, amino acids, 158, 159
Index 291

kishk, 272 EPS, 254–255

kvass, 273–274 fermentations and development
LAB and yeasts, 158–159 dominant species, 251
leavened loaf, bread, 31 ecological studies, 251–252
leavening, 58–59 heterofermentative species, 250
and leavening, 2 Weissella spp., 251
lipid oxidation, 206 health benefits, 257–258
low temperature, 164, 165 HPMC, 246
mahewu, 270–271 non-toxic proteins, 246
microbial metabolism, 282 protein hydrolysis, 247
pentoses and hexoses, 191 proteolysis, 252–253
pH-controlled, HoPS, 201 shelf life improvement, 256–257
phenolic compounds, 205–206 starch hydrolysis, staling, 255–256
polish, 5 TGase, 247
and proofing rooms, 67 Glutenin macropolymers (GMP), 27–28
protein degradation, 30 GMP. See Glutenin macropolymers (GMP)
rye malt sourdoughs, 194
sourdough, 229, 257–258
and sourdough applications, 85–101 H
sourish shchi, 274–275 History and social aspects of sourdough
stages, proteolysis, 193 bread, 1
sterols, 169 Egyptians, 2
temperature, 131 fermentation and leavening, 2
togwa, 268–270 France
yeast metabolism, 159–163 back-slopping and bread-making
Flavor compounds, 189, 194–195 techniques, 4
French bread (pain au levain), 5, 91–92 bread making method, 3, 5
French system, 86–87 cervoise, 3
Fresh baker’s yeast, 177 dehydrate, 5
levain-chef, 4
pain mollet, 3–4
G poolish and pain viennois, 4–5
b-Glucans, 18 Saccharomyces cerevisiae, 5
Glutamine and glutamate metabolism, socio-cultural and socio-economic
195–197 factors., 3
Gluten travail sur 3 levains and levain tout
amylose network, 218 point, 4
enzyme activity, 234 Germany
free bread, 233 acidified and leavened, 7–8
free products (see Gluten-free (GF) baker’s yeast, 8
products) brewing and baking, 8
and gliadins, 49 chemical acidulants, 8–9
glutathione reductase, 220–221 commercialization, dried, 9
gluten-free baking, 223, 224 rye flour, 8
native, 27 Greece, 2
proteolysis, 220 Italy
quantitative analysis, 219 baker’s yeast, 7
swelling and water uptake, 218 black and white bread, 6
wheat (see Wheat gluten) Cato the Elder, 6
Gluten-free (GF) products characteristic shape, knotted and dark
batters, bread and flour, 246 red crust, 6
celiac disease, 245 “military bread”, 7
description, 245–246 PDO/PGI, 7
enzymatic process, 247 renaissance, 6–7
292 Index

Homopolysaccharides (HoPS) boza fermentations, 266–267

bread making, 254 bread structure, 220
glucansucrases and fructansucrases cereal fermentation, 229–239
levansucrases, 201 culture-dependent approaches, 136–141
maltose, 202 culture-independent approaches, 141–143
optimum pH, 201 definition, 8–9
oral streptococci, 200 diacetyl, 171
stress resistance, 201 fermentation, amino acids, 158
sucrose concentration, 201–202 inter-species signalling mechanism,
structure and EPS biosynthesis 172–174
dextran, mutan and glucans, 200 isolation, 134–135
fructans, 200 kvass, 273–274
gene clusters, 198–199 mahewu, 270
glucansucrases and fructansucrases, 199 phenotypic and genetic analyses, 96–97
sucrose hydrolysis, 199–200 physiology and biochemistry (see
HoPS. See Homopolysaccharides (HoPS) Physiology and biochemistry, LAB)
Housekeeping genes, 140 pozol, 271–272
HPMC. See Hydroxyl-propril-methyl- taxonomy
cellulose (HPMC) classification, 113–114
Hulu-mur, 275–276 dextran-producing species, 117
Hydroxyl-propril-methyl-cellulose fingerprinting methods, 117
(HPMC), 246 heterofermentative pediococci, 117
heterogeneous group and
homofermentative, 113
I Lactobacillus, 116–117
Identification molecular DNA, 116
culture-dependent approaches, 136–141 species diversity, sourdough
culture-independent approaches, 141–143 fermentation, 114–116
dominant and sub-dominant togwa, 268–269
microorganisms, 95 yeasts, 2
head-to-tail disulfide bond, 27 Lactobacillus
lactic acid bacteria and yeasts, 96–97 description, 116
IMO. See Isomalto-oligosaccharides (IMO) strain, 30
Isolation Lactobacillus plantarum
LAB, 134–135 anti-fungal strain, 256
sourdough yeasts, 133–134 fermentation processes, 129
Isomalto-oligosaccharides (IMO), 238 isolated amylolytic strains, 255
isolation, 116
phenylalanine catabolism, 197
source tracking, 141
K strains, 95
Kishk, 272 Lactobacillus sanfranciscensis
Kvass (L. sanfranciscensis)
baker’s yeast, 273 association, maltose-negative yeast
description, 272 species, 128
filtration, 273–274 description, 3
kvass-making techniques, 273 detection, 134
production, 274 fermentation, 131
genome sequencing, 279
growth and metabolism, 158–159
L laboratory-scale fermentation process, 132
LAB. See Lactic acid bacteria (LAB) metabolites, 171, 172
Lactic acid bacteria (LAB) peptidase system, LAB, 191–193
acidity, 165–166 phenylalanine catabolism, 197
Index 293

starter strain, 251 Metabolic proteins

wheat and/rye flour sourdoughs, 88 enzyme inhibitors, 35–36
wheat sourdoughs, 128 hydrolyzing enzymes
Lateral gene transfer (LGT), 141 carbohydrate-degrading, 34
Leavening proteolytic, 34–35
acidity, 165–166 oxidizing enzymes, 35
agent, 8 Microbial species diversity
agents cereals and raw materials, 128–130
Baker’s yeast, 57 origin
chemical, 57–58 Altamura and Pugliese bread, 118
extensographic analyses, 66 bread production and craftsmanship, 118
fermentation and proofing rooms, 67 LAB species and rye bread baking, 118
microalveoli and danish pastry, 66 leavening, 117
semi-solid mass and volume “sour”, 118
expansion, 66 strains, 119
viscoelastic properties and alveoli region-specific
retained, 66 maltose metabolism, 128
and fermentation, 2 maltose-positive LAB species, 128
microbial, 3 nonexhaustive overview, LAB, 119–127
strains, 165 single isolations, yeast and LAB
LGT. See Lateral gene transfer (LGT) species, 128
Lichenins, 18 technology
Lipids aeration and LAB, 132
composition backslopping practices, 132
nonstarch, 36, 37 chemical composition and coarseness,
phospho and glyco, 36, 37 130
starch, 36 fermentation temperature, 131
effects, baking performance, 36–38 growth, sourdough LAB, 131
membranes (see Membrane lipids) pH value, 131–132
metabolism, 206 starter cultures, 130–131
polar, 57 type II/ industrial sourdoughs, 130
polar, baking, 38 type III sourdoughs, 130
vitamins, 235 type I/traditional sourdoughs, 130
LMW. See Low-molecular-weight (LMW) Micronutrients
Lopez, H.W., 257 minerals, 236–237
Low-molecular-weight (LMW), 16 phytochemicals, 237–238
vitamins, 235–236
Milling
M breaking system, 51
Mahewu, 270–271 cereals, 39
MALDI-TOF. See Matrix-assisted laser chemical composition, wheat regions, 50
desorption/ionization-time-of-flight cleaning, 53–54
(MALDI-TOF) composition, flour extraction rate, 52–53
Matrix-assisted laser desorption/ionization- debranning and pearling, 54
time-of-flight (MALDI-TOF), description, 49
138–139 durum wheat, 52
Membrane lipids external layers and germ, caryopsis, 52
homeoviscous adaptation, 167 “flour extraction yield”, 49–50, 52
SFAs and UFAs, 167 grains and sieving, 18
sterols, 169 kernel and wheat operations, 51
temperature, fatty acid composition, sieving/grading section, 51–52
168–169 sizing/purification system, 51
294 Index

Milling (cont.) O
stages and flour classification, 50 Organic acids
starchy endosperm, 49 amylase activity, 219
Minerals citrate metabolism, 189
constituents, 38–39 L. parabuchneri, 190
micronutrients, 236–237 malate and fumarate, 189
and phytochemical, 246 optimum pH, 218–219
Mixing, baking process quantitative analysis, 219
different times and speeds, 62 swelling and solubility, gluten proteins, 218
dough development, 62–63 WEAX and WUAX, 219
“level of absorption”/“hydration”, 61 Osborne, T.B., 18
microscopic level, 62 Osmotic stress, 166–167
mixers Ovens
advantages, plant, 65–66 Ancient, 70
Artofex, 63 artisanal bakeries, 71, 72
carousel system, 65 characteristics, 70
Chorleywood method, 63 cyclotherm, 70
classification, 63 “direct and indirect firing system”, 70
high-speed and auxiliary equipment, 63 heat, 70–71
planetary and mixing tools, 64–65 industrial bakeries and shutters control, 71
physical characteristics, flour, dough and microwave and modern rack, 71
bread, 62 Oxidative gelation, 17
stiff and soft/slack doughs, 61
MLSA. See Multilocus sequence analysis
(MLSA) P
MLST. See Multilocus sequence typing Panettone cake, 93
(MLST) Pentosans, 17
Molecular weight distribution (MWD) PFGE. See Pulsed-field gel electrophoresis
GMP, 27–28 (PFGE)
native gluten proteins, 27 Phenolic compounds, 205–206
native wheat storage (gluten) proteins, Phenotypic and genetic analyses,
27, 28 LAB and yeasts, 96–97
rye storage proteins, 28 Phenotypic and genotypic analyses, 135
Multilocus sequence analysis (MLSA), 141 Phenylalanine metabolism, 197
Multilocus sequence typing (MLST), 141 Physico-chemical parameters
MWD. See Molecular weight distribution acetic acid plays, 98
(MWD) dough yield (DY), 97–98
endogenous and exogenous factors,
sourdough characteristics and
N performances, 97, 98
NDO. See Non-digestible oligosaccharides fermentation quotient (FQ), 99
(NDO) pH, 98
Near-infrared spectroscopy (NIR), 78–79 TTA, 98–99
NIR. See Near-infrared spectroscopy (NIR) Physiology and biochemistry, LAB
NMR. See Nuclear magnetic resonance amino acid metabolism, 194–198
(NMR) antimicrobial compounds
Non-digestible oligosaccharides (NDO), 238 (see Antimicrobial compounds,
Nonstarch polysaccharides (NSP) sourdough LAB)
arabinoxylans (AX), 17 carbohydrate metabolism, 185–191
b-glucans, 18 cell-to-cell communication, 206–207
nutritional point, 16 description, 183
NSP. See Nonstarch polysaccharides (NSP) EPS, 198–202
Nuclear magnetic resonance (NMR), 79 general growth and stress parameters,
Nutrition, 281–282 184–185
Index 295

lipid metabolism, 206 Q

phenolic compounds, 205–206 Quality assessment, dough
proteolysis, 191–194 image analysis, 77–78
Physiology and biochemistry, sourdough microscopy, 78
yeasts rheology (see Dough rheology)
bread-making, 174–177 spectroscopy, 78–79
carbohydrate metabolism (see Yeast Quorum sensing
metabolism) cell-free wheat flour hydrolyzed (WFH),
catabolic enzymes and permeases, 172, 173
157–158 cell-to-cell communication, 206
cereal dough, 156 Histoplasma capsulatum, 171–172
cultivation methods, 155 inter-species signalling mechanism,
description, 155 172–174
effect, process parameters, 158–159 morphological transition, S. cerevisiae, 172
fermentation, kamut flour, 158, 159
gene expression, 156
growth, Saccharomyces cerevisiae, 158 R
metabolites (see Yeast metabolites) Reutericyclin, 205
NaCl and a-amylase supplementation, Rye sourdough bread, 92
156, 157
nitrogen metabolism and regulation,
156–157 S
quorum sensing, 171–174 San Francisco bread, 93–94
stress response (see Stress response) Saturated fatty acids (SFAs), 167
yeast cells, 158 SCFA. See Short-chain fatty acids (SCFA)
Phytochemicals, micronutrients, 237–238 SFAs. See Saturated fatty acids (SFAs)
Pliny the Elder, G., 6 Short-chain fatty acids (SCFA), 238
Pozol, 271–272 Sourdough
Proteins vs. active sourdoughs, 99–100
amino acid composition, flour, 18, 19 Altamura bread, 90–91
bioactive peptides, 233 biological starter, 94
cereal and wheat, 232 bran, 234
degradation, prolamin, 233 bread
gluten and WSE, 233 GF fermentations and properties,
LAB and baked cereal goods, 234 batters, 247, 248
metabolic (see Metabolic proteins) LAB and yeasts, 247
Osborne fractions microbiota, GF products, 247, 249–250
albumins and globulins, 19 bread and baked good characteristics, 94
cereal flour, 18–19 bread structure (see Bread structure)
geno type, 20 and cereal beverages(see Beverages)
prolamins, 19 definition, 85–86
quality, gluten-free bread, 233 fermentation, 66–67, 229, 257–258
storage (see Storage proteins) French bread (pain au levain), 91–92
VSL#3 and proteolysis, 232 history and social aspects of sourdough,
Proteolysis 1–9
baking performances, GF flours, 252–253 industrial and artisanal use, 282–283
bioactive peptides, 194 leavening, 60
CEP, 191, 192 microbial ecology
degradation, cereal proteins, 194 back-slopped sourdoughs, 279
peptidases, L. sanfranciscensis, 191–193 genome sequencing, 279
reducing toxicity, 253 sucrose and maltose, 280
stages, fermentation, 193 wheat and rye, 280
Pulsed-field gel electrophoresis (PFGE), nutrition, 281–282
139–140 panettone cake, 93
296 Index

Sourdough (cont.) degradation prevention, 8

performance evaluation description, 13
media cycloheximide, 96 dietary carbohydrate and solid–liquid two
microbiological and physico-chemical phase reaction, 230
parameters, 95 endosperm, 49
phenotypic and genetic analyses, 96–97 fermentation, wheat and rye flour matrix,
physico-chemical parameters, 97–99 231
physiology and biochemistry, LAB, gelatinised and amylose-rich, 230
183–207 gelatinization, 218
physiology and biochemistry, sourdough GI and II, 230, 231, 232
yeasts, 155–177 granules, 14
preparation and storage (see Sourdough hydrolysis, 255–256
preparation and storage) interaction, lipids, 16
product quality, 281 macro-and microstructure, cereal foods, 230
read vs. straight dough bread, 236 retrogradation, 218, 230–231
rye, 17, 30 rye breads baked and wheat flour-based
rye sourdough bread, 92 products, 231
San Francisco bread, 93–94 structure, processing
shelf life improvement, 256–257 amylose molecules and staling
sponge dough, 90 endotherm, 16
vs. stabilized sourdoughs, pure cultures, DSC and mixing starch absorbs, 15
100–101 LMW and crystallization, 16
starters, 250–252 viscosity measurements and
strains, Lactobacillus plantarum, 95 retrogradation processes, 15
type I, 88–89 water-protein, 79
type II and III, 89 Starter cultures
wheat, rye/spelt, 94 boza
white pan bread, 92–93 fermentation, 268
yeasts (see Sourdough yeasts) production, 266, 267
Sourdough and civilization. See History and CO2 formation, 223
social aspects of sourdough dried grapes, 6
Sourdough preparation and storage food production, 280
American system, 87 Lb. sanfranciscensis, 129
DY 225–250, 88 meat and dairy fermentations, 283
French system, 86–87 sourdoughs, 251–252
liquid, 88 starch hydrolysis, 255
Sourdough yeasts type II and III sourdoughs, 129–130
identification, 135–143 Storage proteins
isolation, 133–134 classification, 48
taxonomy classification and primary structures
analyzed, yeast diversity, 107–111 amino acid sequences, 22
basidiomycetous and genera, 106 HMW group, 21–22
C. humilis/C. milleri, 112–113 interchain disulfide bonds, 22
classification, 106 LMW group, 23–25
DNA-DNA, 112 MMW group, 22
HaeIII, 113 PAGE, 21
Hansenula and Pichia, 106 partial amino acid sequences, domain B
Saccharomyces and saccharomycetales, of HMW-GS, 22, 23
106 quantitative composition, 23, 26
species, ecosystem, 107, 112 wheat, rye, barley and oats, 20–21
vegetative growth, 105 corn, millet, sorghum and rice, 33
Sourish shchi, 274–275 disulfide bonds, 24–27
Starch enzymes, 30
amylose and amylopectin, 13–14 fertilization, 28–29
characteristics, 230 germination and infections, 29
Index 297

heat and high pressure, 30 U

MWD, 27–28 UFAs. See Unsaturated fatty acids (UFAs)
oxidation, 29–30 Unsaturated fatty acids (UFAs), 167, 169
wheat gluten, 30–33
Straight-dough and sponge-and-dough
method V
baker’s yeast, 60 Vitamins
CBP, 60–61 constituents, 39
characteristics, 58, 59 micronutrients, 235–236
fermentation, 58 and soluble sugars, 52
ingredients, 60
physical characteristics, flour, dough
and bread, 60, 62 W
polish, poolish/viennese methods, 60 Water extractable (WEAX), 219
Stress response Water unextractable arabinoxylans
acidity, 165–166 (WUAX), 219
environmental, 128 WEAX. See Water extractable (WEAX)
gene expression program, 163 Wheat flour
low temperature, 164–165 barley and honey, 6
membrane lipids (see Membrane lipids) Egyptians, 2
osmotic stress, 166–167 glycolipids, 37
process parameters, 163 nonstarch lipids, 36
transcription factor, Msn2, 163 pH, 184
yeast responses and growth rate, 163–164 polar lipids, 37–38
“specific baking activity”, 37
toxicity reducing, 253
T Wheat gluten
Taxonomy cereals, 30
LAB, 113–117 chemical bonds disulfide linkages, 31
sourdough yeasts, 105–113 covalent and noncovalent bonds, 32
TEM. See Transmission electron microscopy cysteine and sodium metabisulfite, 31
(TEM) dityrosine and isopeptide bonds, 31
Togwa dough retains, 30–31
dominant microbes, 269, 270 hydrated monomeric and oligomeric
folate production, 269–270 proteins, 31
germinated sorghum, 268 hydrophobic bonds, 32
LAB and yeasts, 268–269 interchain disulfide structure, 2D model,
manufacturing process, 268, 269 32, 33
proteolytic activity, 270 oxygen and S-S linkages, 31
yeast strains, 269 “plasticizer”/“solvent”, 31
Tradition SH-SS interchange reactions, 31
biotechnology, 3 WUAX. See Water unextractable
breads represent temporary, 7–8 arabinoxylans (WUAX)
cereal flour proteins, 18
culture, 1
GF sourdoughs and products, 249–250 Y
Italian sourdough bread, 90–91 Yeast
mixing, 62–63 baker’s, 5, 7, 8, 57
San Francisco bread, 93–94 brewer’s, 3–5
sourdoughs, 88–89, 130 cereal fermentation, 229–239
values, 7 CO2 formation, 223
Traditional use of sourdough, 282–283 glucose, 222
Transmission electron microscopy (TEM), 78 lactic acid bacteria, 96–97
TTA, 98–99 microscopic observations, 2
298 Index

Yeast (cont.) Pasteur, Kluyver, Custers and Crabtree

physiology and biochemistry effects, 161–162
(see Physiology and biochemistry, respiration and fermentation,
sourdough yeasts) S. cerevisiae, 162
Yeast metabolism Yeast metabolites
alcoholic fermentation, 160 amino acids, Ehrlich pathway, 169, 170
carbon and energy sources, ethanol, methylpropanol, 2-and
159–160 3-methylbutanol, 171
glycolytic pathway, glycerol production, “fermented taste”, 169
160–161 fusel alcohols, 169, 171
hexose phosphate pathway, 162–163 L. sanfranciscensis and S. cerevisiae,
hydrogen (electrons), 159 171, 172