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 Prools in Food Science
series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Basic Methods and Prools on Sourdough
aims to ensure successful results in the further study of this vital field.