Skip to main content
SpringerLink
Log in

Basic Methods and Protocols on Sourdough

  • Book
  • © 2024

Overview

Editors:
  1. Marco Gobbetti

    1. Faculty of Science and Technology, Free University of Bozen-Bolzano, BOLZANO, Italy

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Carlo Giuseppe Rizzello

    1. Department of Environmental Biology, Sapienza University of Rome, Rome, Italy

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • 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)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 139.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book USD 179.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

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.

Keywords

Table of contents (17 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Sourdough Making and Propagation

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. How to Prepare, Propagate, and Use the Sourdough

      • Kashika Arora, Carlo Giuseppe Rizzello, Marco Gobbetti
      Pages 3-14

  3. Microbial and Biochemical Characterization of Sourdough

    1. Front Matter

      Pages 15-15
      Download chapter PDF

    2. Culture-Dependent Estimation of Lactic Acid Bacteria and Yeasts

      • Fabio Minervini
      Pages 17-27

    3. Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts

      • Erica Pontonio, Carlo Giuseppe Rizzello
      Pages 29-42

    4. Shotgun Metagenomic Approaches

      • Francesco Maria Calabrese, Maria De Angelis
      Pages 43-54

    5. Determination of pH and Titratable Acidity

      • Kashika Arora, Raffaella Di Cagno
      Pages 55-60

    6. Determination of Lactic and Acetic Acids and Estimation of Their Molar Ratio

      • Andrea Polo, Marco Gobbetti
      Pages 61-69

    7. Determination of the Content of Free Amino Acids and Their Profiling

      • Michela Verni
      Pages 71-79

    8. Soluble Sugars and Polysaccharides

      • Michela Verni, Marco Montemurro
      Pages 81-94

  4. Sensory, Rheology and Nutritional Attributes of Sourdough Baked Goods

    1. Front Matter

      Pages 95-95
      Download chapter PDF

    2. Volume Determination

      • Marco Montemurro
      Pages 97-101

    3. Texture Profile Analysis

      • Marco Montemurro, Erica Pontonio
      Pages 103-110

    4. Image Analysis

      • Michela Verni, Carlo Giuseppe Rizzello
      Pages 111-118

    5. Descriptive Sensory Analyses

      • Hana Ameur, Marco Gobbetti
      Pages 119-125

    6. Determination of the Volatile Components

      • Giuseppe Celano, Maria De Angelis
      Pages 127-134

    7. In Vitro Determination of Protein Nutritional Indexes

      • Erica Pontonio, Carlo Giuseppe Rizzello
      Pages 135-144

    8. In Vitro Determination of the Glycemic Index

      • Alice Costantini, Olga Nikoloudaki, Raffaella Di Cagno
      Pages 145-154

    9. Estimation of Phytic Acid Content

      • Olga Nikoloudaki, Raffaella Di Cagno
      Pages 155-164
Back to top

Editors and Affiliations

  • Faculty of Science and Technology, Free University of Bozen-Bolzano, BOLZANO, Italy

    Marco Gobbetti

  • Department of Environmental Biology, Sapienza University of Rome, Rome, Italy

    Carlo Giuseppe Rizzello

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: 978-1-0716-3708-1Due: 22 March 2024

  • 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

Publish with us

Policies and ethics

Back to top

Search

Navigation