Biomedical Engineering Reference
In-Depth Information
Chapter 11
Sourdough and Cereal Beverages
Jussi Loponen and Juhani Sibakov
11.1
Introduction
Worldwide, a number of fermented solid, semi-liquid, and liquid products exist that
are produced by microbial incubations or fermentation utilising milk, meat, legumes,
tubers, and cereals as raw materials. However, only with cereal substrates is it possible
to produce fermented doughs, porridges, gruels as well as alcoholic and non-alcoholic
beverages, and also non-dairy yogurt alternatives. This chapter will focus on tradi-
tional cereal-based non-alcoholic fermented beverages and intends to introduce
products that differ in their manufacturing concepts. In principal, all porridges or
gruels may be turned into “beverage mode” by adding more water to the recipes
though sedimentation of solids may make this impractical. Nevertheless, processing
technology and specialty ingredients nowadays allow stabilisation of these into
homogenous and stable products. It is worth noting that most of the fermented cereal
beverages are traditionally consumed in certain geographical regions and, thus, the
majority can be considered as indigenous to specific groups of people.
11.2
Boza
Boza is a traditional cereal beverage made by fermentation of cooked, strained, and
sugared cereal slurry. The term
boza
refers to millet (
Persian
) but, in practise, flour
or semolina or cracked grains of wheat, maize, rice, or their mixtures are also used
