Basic methods and protocols on Sourdough
- المؤلف
- Marco Gobbetti and Carlo Giuseppe Rizzello
- سنة النشر
- 2024
- الناشر
- Springer
- لغة الملف
- انكليزي
- نوع الملف
- Book
- تصنيف الكتاب
- Medical Science
- تحميل الكتاب قراءة الكتاب
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.
الكلمات المفتاحية: Food Science / Lactic acid bacteria / Titratable acidity / Acetic acids / Glycemic index / In vitro antioxidant activity / Sourdough bread / Chemistry / Food manufacturing
