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.
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.
