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Basic Methods and Protocols on Sourdough

E-BookPDF1 - PDF WatermarkE-Book
176 Seiten
Englisch
SPRINGER USerschienen am19.02.20241st ed. 2024
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.mehr
Verfügbare Formate
BuchGebunden
EUR171,19
E-BookPDF1 - PDF WatermarkE-Book
EUR160,49

Produkt

KlappentextThis 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.
Details
Weitere ISBN/GTIN9781071637067
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis1 - PDF Watermark
FormatE107
Erscheinungsjahr2024
Erscheinungsdatum19.02.2024
Auflage1st ed. 2024
ReiheMethods and Protocols in Food Science
Seiten176 Seiten
SpracheEnglisch
IllustrationenXI, 176 p. 22 illus., 19 illus. in color.
Artikel-Nr.13926378
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Part I- Sourdough making and propagation



1. How To Prepare, Propagate, and use the Sourdough

Kashika Arora, Carlo Giuseppe Rizzello, and Marco Gobbetti



Part II - Microbial and biochemical characterization of sourdough


2. Culture-dependent estimation of lactic acid bacteria and yeasts


Fabio Minervini



3. Culture-independent estimation of lactic acid bacteria and yeasts

Erica Pontonio and Carlo Giuseppe Rizzello



4. Shotgun Metagenomic Approaches

Francesco Maria Calabrese and Maria De Angelis


5. Determination of pH and Titratable Acidity


Kashika Arora and Raffaella di Cagno



6. Determination of Lactic, Acetic Acids, and Estimation of their Molar Ratio

Andrea Polo and Marco Gobbetti



7. Determination of the Content of Free Amino Acids and Their Profiling

Michela Verni



8. Soluble Sugars and Polysaccharides

Michela Verni and Marco Montemurro



Part III - Sensory, rheology and nutritional attributes of sourdough baked goods


9. Volume Determination


Marco Montemurro



10. Texture Profile Analysis

Marco Montemurro and Erica Pontonio



11. Image Analysis

Michela Verni and Carlo Giuseppe Rizzello



12. Descriptive Sensory Analyses

Hana Ameur and Marco Gobbetti


13. Determination of the volatile components


Giuseppe Celano and Maria De Angelis



14. In vitro determination of Protein Nutritional Indexes

Erica Pontonio and Carlo Giuseppe Rizzello



15. In vitro determination of the Glycemic Index
Alice Costantini, Olga Nikoloudaki, and Raffaella di Cagno




16. Estimation of phytic acid content
Olga Nikoloudaki and Raffaella di Cagno




17. Phenolic compounds and in vitro antioxidant activity

Rosanna Latronico and Pasquale Filannino

mehr