LEADER 07991nam 22005533 450 001 9910838268903321 005 20240222080219.0 010 $a9781071637067 010 $a1071637061 035 $a(MiAaPQ)EBC31169169 035 $a(Au-PeEL)EBL31169169 035 $a(Exl-AI)31169169 035 $a(CKB)30437436400041 035 $a(OCoLC)1425792484 035 $a(EXLCZ)9930437436400041 100 $a20240222d2024 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBasic Methods and Protocols on Sourdough 205 $a1st ed. 210 1$aNew York, NY :$cSpringer,$d2024. 210 4$dİ2024. 215 $a1 online resource (177 pages) 225 1 $aMethods and Protocols in Food Science Series 311 08$a9781071637050 311 08$a1071637053 327 $aIntro -- Preface to the Series -- Preface -- Contents -- Contributors -- Part I: Sourdough Making and Propagation -- Chapter 1: How to Prepare, Propagate, and Use the Sourdough -- 1 Introduction -- 1.1 Sourdough Preparation -- 1.2 Sourdough Propagation and Maintenance -- 1.2.1 Preparation of Type I Sourdough -- Ingredients and Equipment -- Procedure -- 1.3 Sourdough Use -- References -- Part II: Microbial and Biochemical Characterization of Sourdough -- Chapter 2: Culture-Dependent Estimation of Lactic Acid Bacteria and Yeasts -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Sampling the Sourdough -- 3.2 Homogenization of the Sourdough Sample -- 3.3 Serial Dilutions of the Sourdough Sample -- 3.4 Inoculating Agar Culture Media with Diluted Sourdough Sample -- 3.5 Counting Colonies and Calculating Cell Densities -- 4 Notes -- References -- Chapter 3: Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts -- 1 Introduction -- 2 Materials -- 2.1 DGGE -- 3 Methods -- 3.1 Electrophoretic Techniques -- 3.2 Metagenomic -- References -- Chapter 4: Shotgun Metagenomic Approaches -- 1 Introduction -- 2 Materials -- 3 Methods -- References -- Chapter 5: Determination of pH and Titratable Acidity -- 1 Introduction -- 2 Materials -- 2.1 Common Reagents -- 2.2 Additional Reagents for pH Measurements -- 2.3 Titratable Acidity -- 3 Methods -- 3.1 pH -- 3.2 Total Titratable Acidity (TTA) -- 4 Notes -- References -- Chapter 6: Determination of Lactic and Acetic Acids and Estimation of Their Molar Ratio -- 1 Introduction -- 2 Materials -- 2.1 Preparation and Filtration of WSE -- 2.2 HPLC Analysis -- 3 Methods -- 3.1 Preparation and Filtration of WSE -- 3.2 Preparation of Standards, Determination of Retention Times (RT), and Construction of Calibration Curves -- 3.3 HPLC Analysis -- 4 Notes -- References. 327 $aChapter 7: Determination of the Content of Free Amino Acids and Their Profiling -- 1 Introduction -- 2 Materials -- 2.1 Extraction and Pre-treatment -- 2.2 Spectrophotometric Assay for Total FAA QuantificationCadmium-ninhydrin reagent. Dissolve 1 g of CaCl2 in 1 mL of water. Me... -- 2.3 Chromatographic Separation and Quantification of FAA -- 3 Notes -- References -- Chapter 8: Soluble Sugars and Polysaccharides -- 1 Introduction -- 2 Materials -- 2.1 Extraction and Chromatographic Determination of Soluble Sugars -- 2.2 Determination of Starch -- 2.3 Determination of Soluble and Insoluble Fibers -- 3 Methods -- 3.1 Extraction and Quantification of Soluble Sugars -- 3.2 Determination of Starch -- 3.3 Determination of Soluble and Insoluble Fibers -- 4 Notes -- References -- Part III: Sensory, Rheology and Nutritional Attributes of Sourdough Baked Goods -- Chapter 9: Volume Determination -- 1 Introduction -- 2 Materials -- 2.1 Materials for Calibration and Bread Evaluations -- 3 Methods -- 3.1 Calibration -- 3.2 Samples Evaluation -- 4 Notes -- References -- Chapter 10: Texture Profile Analysis -- 1 Introduction -- 2 Materials -- 2.1 Bread Samples and Equipment -- 3 Methods -- 3.1 TPA of Bread Loaf -- 3.2 TPA of Bread Slice -- 4 Notes -- References -- Chapter 11: Image Analysis -- 1 Introduction -- 2 Materials -- 3 Methods -- 4 Notes -- References -- Chapter 12: Descriptive Sensory Analyses -- 1 Introduction -- 2 Materials -- 2.1 Formation and Training of the Panel -- 2.2 Generation of Descriptors and Their Definitions -- 2.3 Sample Preparation -- 3 Methods -- 3.1 Sample Distribution -- 3.2 Sample Evaluation -- 4 Notes -- References -- Chapter 13: Determination of the Volatile Components -- 1 Introduction -- 2 Materials -- 2.1 Sample Pre-treatment -- 2.2 Headspace Solid Phase Microextraction (HS-SPME) -- 2.3 GC-MS Analysis and Data Analysis. 327 $a3 Methods -- 3.1 Sample Pre-treatment -- 3.2 Headspace Solid Phase Microextraction (HS-SPME) -- 3.3 GC-MS Analysis and Data Analysis -- 4 Notes -- References -- Chapter 14: In Vitro Determination of Protein Nutritional Indexes -- 1 Introduction -- 2 Materials -- 2.1 Chemicals -- 3 Methods -- 3.1 Protein Digestibility -- 3.2 Protein Nutritional Value -- References -- Chapter 15: In Vitro Determination of the Glycemic Index -- 1 Introduction -- 2 Materials -- 2.1 Sample Treatment for the Determination of Total Starch -- 2.2 Sample Enzymatic Digestion -- 2.3 Glucose Determination -- 3 Method -- 3.1 Determination of Total Starch -- 3.2 Determination of Starch Hydrolysis and Dialysis Procedure -- 3.3 Enzymatic Assay AOAC Official Method 985.09 -- 3.4 Starch Hydrolysis Index (HI) -- 3.4.1 Kinetics of Starch Digestion -- 3.4.2 Ratio of Digested Starch -- 3.5 Predict Glycemic Index (pGI) -- 4 Notes -- References -- Chapter 16: Estimation of Phytic Acid Content -- 1 Introduction -- 2 Materials -- 2.1 Preparation of Color Reagent for Phosphorus Determination -- 2.2 Preparation of Phytase and Alkaline Phosphatase Assay Buffers -- 2.3 Other Reagent Solutions -- 3 Methods -- 3.1 Sample Extraction -- 3.2 Enzymatic Dephosphorylation of Phytic Acid by Phytase and ALP -- 3.3 Colorimetric Determination of Phosphorus -- 3.4 Linearity of the Phytic Acid Assay -- 3.5 Calculation of Total Phosphorus and Phytic Acid -- 4 Notes -- References -- Chapter 17: Phenolic Compounds and In Vitro Antioxidant Activity -- 1 Introduction -- 2 Materials -- 2.1 Free and Bound PCs Extraction -- 2.2 Folin-Ciocalteu Assay -- 2.3 DPPH Radical Scavenging Assay -- 2.4 ABTS+ Radical Scavenging Assay -- 2.5 FRAP Assay -- 3 Methods -- 3.1 Free and Bound PCs Extraction -- 3.2 Folin-Ciocalteu Assay -- 3.3 DPPH Radical Scavenging Assay. 327 $a3.4 ABTS+ Radical Scavenging Assay (High-Throughput Methodology for Microplates) -- 3.5 FRAP Assay (High-Throughput Methodology for Microplates) -- 4 Notes -- References -- Index. 330 $aThis book is a comprehensive resource on the methodologies and research protocols related to sourdough in the field of food science. Edited by Marco Gobbetti and Carlo Giuseppe Rizzello, it provides step-by-step instructions for various experiments, enabling researchers to reproduce them accurately. The book covers a wide range of topics including the preparation and propagation of sourdough, microbial and biochemical analysis, and the sensory, rheology, and nutritional attributes of sourdough baked goods. It addresses the challenges faced by food scientists in replicating experiments and aims to serve as a reference guide for both academic and industrial applications. The work is targeted towards graduate students and researchers in food science and related fields.$7Generated by AI. 410 0$aMethods and Protocols in Food Science Series 606 $aFood science$7Generated by AI 606 $aSourdough bread$7Generated by AI 615 0$aFood science 615 0$aSourdough bread 676 $a641.815 700 $aGobbetti$b Marco$0288663 701 $aRizzello$b Carlo Giuseppe$01726153 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910838268903321 996 $aBasic Methods and Protocols on Sourdough$94131923 997 $aUNINA