Basic Methods and Protocols on Sourdough

• Autore: Gobbetti Marco
• Pubblicazione: New York, NY : , : Springer, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (177 pages)
• Disciplina: 641.815
• Altri autori: RizzelloCarlo Giuseppe
• Nota di contenuto: Intro -- 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. ; Chapter 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. ; 3 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. ; 3.4 ABTS+ Radical Scavenging Assay (High-Throughput Methodology for Microplates) -- 3.5 FRAP Assay (High-Throughput Methodology for Microplates) -- 4 Notes -- References -- Index.
• Titolo autorizzato: Basic Methods and Protocols on Sourdough
• ISBN: 1-0716-3706-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910838268903321
• Lo trovi qui: Univ. Federico II
• Serie: Methods and Protocols in Food Science Series