Basic Methods and Protocols on Sourdough (Methods and Protocols in Food Science)

✍ Scribed by Marco Gobbetti (editor), Carlo Giuseppe Rizzello (editor)

• Publisher: Humana
• Year: 2024
• Tongue: English
• Leaves: 177
• Edition: 1st ed. 2024
• Category: Library

✦ Synopsis

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 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.

✦ Table of Contents

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