User:Manasi11/sandbox

Outline

History of sourdough bread
 * Origin
 * Tradition
 * Popularity
 * Types of sourdough

Structute of bread
 * Core and surface structure

Traditional processing and modern approach
 * How the method changed over time

Importance of fermentation
 * Cultures used in processing
 * Effect of fermentation on dough and final product

List of ingredients and role of each
 * Each ingredient involved, its description, proportion
 * Effect of each on physical, chemical properties of dough and structure of bread

Chemistry responsible for fermentation and bread making Bread staling
 * Exact chemistry behind sourdough
 * And its effect on physical properties and structure
 * Effect of physical and chemical properties of dough on sensory attributes of bread
 * Reasons for staling
 * Chemical processes involved
 * Effect on physical properties and structure
 * Overall degradation and effect on shelf life

Health benefits

List of Sources

Books

Cauvain, Stanley P., Young, Linda S., (2007), Technology of Bread Making. New York, Springer

Rubel, W. (2011). Bread: A global history. London: Reaktion Books.

Pomeranz, Y. 1., & Shellenberger, J. A. (1971). Bread science and technology. Westport, Conn.: Avi Pub. Co.

Kulp, K., & Lorenz, K. J. (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc.

Cocolin, L., Ercolini, D., & SpringerLink (Online service). (2008). Molecular Techniques in the Microbial Ecology of Fermented Foods. New York, NY: Springer New York.

Kristbergsson, K., & Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects (1st ed. 2016.). Boston, MA: Springer US.

Stear, C. A. (1990). Handbook of breadmaking technology. London ; New York: Elsevier Applied Science.

Pomeranz, Y. 1. (1987). Modern cereal science and technology. New York, N.Y.: VCH.

Hutkins, R. W. (2006). Microbiology and technology of fermented foods. [Chicago, Ill.?] : Ames, Iowa: IFT Press.

McElhatton, A., & El Idrissi, M. M. (2016). Modernization of Traditional Food Processes and Products (1st ed. 2016.). Boston, MA: Springer US.

Websites

http://www.classofoods.com/page1_3.html

https://www.healthline.com/nutrition/sourdough-bread#section2

http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2011.00148.x/full

Articles

https://link-springer-com.proxy.libraries.rutgers.edu/article/10.1007/s13197-015-1787-2

https://www-ncbi-nlm-nih-gov.proxy.libraries.rutgers.edu/pmc/articles/PMC5151219/

https://www-ncbi-nlm-nih-gov.proxy.libraries.rutgers.edu/pmc/articles/PMC4433955/