Title: Basic Methods and Protocols on Sourdough
Publisher: Springer US, Springer US Feb 2025
Publication Date: 2025
Language: English
ISBN 10: 1071637088
ISBN 13: 9781071637081
Binding: Taschenbuch
Condition: Neu
Dimensions: 254 millimeters width by 178 millimeters height by 11 millimeters depth
Weight: 366 grams

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Synopsis

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.

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