Basic Methods and Protocols on Sourdough - Bog af Carlo Giuseppe Rizzello - Hardback

Basic Methods and Protocols on Sourdough - Carlo Giuseppe Rizzello

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..