Basic Methods and Protocols on Sourdough

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Basic Methods and Protocols on Sourdough is written by Marco Gobbetti and published by Springer Nature. It's available with International Standard Book Number or ISBN identification 1071637061 (ISBN 10) and 9781071637067 (ISBN 13).

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.