Basic methods and protocols on Sourdough
- Author
- Marco Gobbetti and Carlo Giuseppe Rizzello
- Publication Year
- 2024
- Publisher
- Springer
- Language
- English
- Document Type
- Book
- Faculty / Subject Heading
- Medical Science
- Download Book Read book
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.
Keywords: Food Science / Lactic acid bacteria / Titratable acidity / Acetic acids / Glycemic index / In vitro antioxidant activity / Sourdough bread / Chemistry / Food manufacturing
