Titlebook: Basic Methods and Protocols on Sourdough; Marco Gobbetti,Carlo Giuseppe Rizzello Book 2024 The Editor(s) (if applicable) and The Author(s)

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2662-950X ation advice from the expertsThis 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 so

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Aufenthalt in Princeton (1928/29),of volumeter, which is usually substituted with beaker and cylinders, and this allows to perform the volume determination of bread without any other specific instruments. Moreover, two different official methods based on laser scanning were proposed in the last 20?years.

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Culture-Dependent Estimation of Lactic Acid Bacteria and Yeastsourdough or to understand the reasons related to its poor performances. In addition, the plates containing colonies of presumptive lactic acid bacteria and yeasts might be exploited for isolating pure microbial cultures.

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Book 2024rough 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?.

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Book 2024Methods 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..

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Der Begriff des intelligiblen Charaktersn of metagenetics confirmed the dominance of species belonging to genera of ., ., and ex-. for lactic acid bacteria and . and . for yeasts. Here, detailed culture-independent methods commonly used to study the sourdough microbiota are described.