Basic Methods and Protocols on Sourdough

1. Auflage 2024
ISBN: 978-1-0716-3705-0
Verlag: Springer

Buch, Englisch, 176 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 562 g

Reihe: Methods and Protocols in Food Science

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.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Gobbetti, Marco

Rizzello, Carlo Giuseppe

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

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 Verniand 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 Verniand 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