Basic Methods and Protocols on Sourdough

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Sprache: Englisch

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Beschreibung

This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.

Inhaltsverzeichnis

How To Prepare, Propagate, and use the Sourdough.- Culture-dependent estimation of lactic acid bacteria and yeasts.- Culture-independent estimation of lactic acid bacteria and yeasts.- Shotgun Metagenomic Approaches.- Determination of pH and Titratable AcidityDetermination of Lactic, Acetic Acids, and Estimation of their Molar Ratio.- Determination of the Content of Free Amino Acids and Their Profiling.- Soluble Sugars and Polysaccharides.- Volume Determination.- Texture Profile Analysis.- Image Analysis.- Descriptive Sensory Analyses.- Determination of the volatile components.- In vitro determination of Protein Nutritional Indexes.- In vitro determination of the Glycemic Index.- Estimation of phytic acid content.- Phenolic compounds and in vitro antioxidant activity.

Details

Erscheinungsjahr:	2025
Fachbereich:	Chemische Technik
Genre:	Importe , Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Reihe:	Methods and Protocols in Food Science
Inhalt:	xi 176 S. 3 s/w Illustr. 19 farbige Illustr. 176 p. 22 illus. 19 illus. in color.
ISBN-13:	9781071637081
ISBN-10:	1071637088
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Redaktion:	Gobbetti, Marco Rizzello, Carlo Giuseppe
Herausgeber:	Marco Gobbetti/Carlo Giuseppe Rizzello
Hersteller:	Springer Springer US, New York, N.Y. Methods and Protocols in Food Science
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	254 x 178 x 11 mm
Von/Mit:	Marco Gobbetti (u. a.)
Erscheinungsdatum:	20.02.2025
Gewicht:	0,366 kg