Overview
- Includes cutting-edge methods and protocols
- Provides step-by-step detail essential for reproducible results
- Contains key notes and implementation advice from the experts
Part of the book series: Methods and Protocols in Food Science (MPFS)
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About this book
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.
Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
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Table of contents (17 chapters)
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Front Matter
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Sourdough Making and Propagation
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Front Matter
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Microbial and Biochemical Characterization of Sourdough
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Front Matter
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Sensory, Rheology and Nutritional Attributes of Sourdough Baked Goods
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Front Matter
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Editors and Affiliations
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Bibliographic Information
Book Title: Basic Methods and Protocols on Sourdough
Editors: Marco Gobbetti, Carlo Giuseppe Rizzello
Series Title: Methods and Protocols in Food Science
DOI: https://doi.org/10.1007/978-1-0716-3706-7
Publisher: Humana New York, NY
eBook Packages: Springer Protocols
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2024
Hardcover ISBN: 978-1-0716-3705-0Published: 20 February 2024
Softcover ISBN: 978-1-0716-3708-1Published: 20 February 2025
eBook ISBN: 978-1-0716-3706-7Published: 19 February 2024
Series ISSN: 2662-950X
Series E-ISSN: 2662-9518
Edition Number: 1
Number of Pages: XI, 176
Number of Illustrations: 3 b/w illustrations, 19 illustrations in colour
Topics: Food Science