This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative.

Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how.

• Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology;
• Explains the process of bread fermentation using simple language combined with scientific rigor;
• High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.

Provides a description of the culture of European peoples with respect to the technology of bread Explains the process of bread fermentation using simple language combined with scientific rigor High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter

Autorentext

Dr. Marco Garcia-Vaquero is an Assistant Professor of Food and Nutrition at University College Dublin, Ireland.
Dr. Kristian Pastor is a Research Associate in the Faculty of Technology at the University of Novi Sad in Novi Sad, Serbia.
Dr. Gul Ebru ORHUN is an Associate Professor at Canakkale Onsekiz Mart University in Canakkale, Turkey. 
Dr. Anna McElhatton is an Associate Professor in the Department of Food Sciences and Nutrition at the University of Malta in Msida, Malta.
Dr. João Miguel F. Rocha is a Researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP).

Inhalt
Chapter 1. The fundamentals of bread making: the science of fermentation.- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania).- Chapter 3. Traditional breads in Bulgaria.- Chapter 4. Traditional Croatian breads, the Peka.- Chapter 5. Traditional breads from Cyprus, the Arkatena.- Chapter 6. Traditional breads from France.- Chapter 7. Traditional breads from Germany.- Chapter 8. Traditional Greek fermented bread, the Eftazymo.- Chapter 9. Traditional Hungarian sourdough.- Chapter 10. Traditional Irish breads, the dulse bread and the Barnbrack bread or Bairín Breac.- Chapter 11. Traditional Italian breads.- Chapter 12. Traditional Latvian sourdough rye bread.- Chapter 13. Traditional breads from Malta, the Il-Hobza Maltija.- Chapter 14. Traditional Norwegian breads.- Chapter 15. Traditional Polish Breads.- Chapter 16. Traditional Portuguese breads, the Broa and the Pão de Gimonde.- Chapter 17. Traditional Festive Romanian EasterBread, the Pasca.- Chapter 18. Traditional Serbian bread, the CIPOVKA.- Chapter 19. Traditional breads from Spain.- Chapter 20. Traditional Turkish breads, the Tandir Ekmei'.- Chapter 21. Traditional Ukranian bread making.