Basic Methods and Protocols on Sourdough

Basic Methods and Protocols on Sourdough provides authoritative and cutting-edge protocols for studying sourdough, covering traditional and modern approaches to characterization, propagation, and use. It includes procedures for preparing and propagating mature sourdough, analyzing and monitoring microbiological, biochemical, and rheology features, sensory attributes, and nutritional aspects of baked goods. Written in the Methods and Protocols in Food Science series, it lists necessary materials and methods for reproducible protocols.

Format: Hardback
Length: 176 pages
Publication date: 20 February 2024
Publisher: Springer-Verlag New York Inc.

Sourdough is a traditional and versatile food product that has been used for centuries in various culinary traditions around the world. It is made by fermenting flour and water with wild yeast and bacteria, resulting in a sour, tangy, and complex flavor profile. Sourdough has numerous health benefits, including improved digestion, increased nutrient absorption, and reduced risk of chronic diseases such as diabetes and heart disease. However, the production, propagation, and use of sourdough can be challenging, and it requires a deep understanding of the various analytical tools and techniques used to monitor its features.

This volume provides a comprehensive overview of traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation, and use. It includes chapters that guide readers through procedures to prepare and propagate the mature sourdough, to analyze 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.

The first chapter of the volume provides an introduction to sourdough and its history. It discusses the different types of sourdough, including wild yeast, commercial yeast, and sourdough starters, and explains the process of fermentation. The chapter also covers the importance of maintaining a healthy sourdough culture and the various factors that can affect its performance.

The second chapter focuses on the preparation and propagation of the mature sourdough. It provides step-by-step instructions for creating a sourdough starter, maintaining it, and using it to make bread. The chapter also discusses the different types of flour that can be used for sourdough, including whole wheat, rye, and barley, and the effects of different flour types on the flavor and texture of the bread.

The third chapter discusses the analysis and monitoring of microbiological, biochemical, and rheology features of sourdough. It covers the methods used to measure the pH, acidity, and moisture content of sourdough, as well as the analysis of the microbial community and the enzymes involved in fermentation. The chapter also discusses the effects of different fermentation conditions on the flavor and texture of the bread.

The fourth chapter focuses on the sensory and nutritional attributes of baked goods made with sourdough. It discusses the taste, texture, and aroma of sourdough bread, as well as the nutritional benefits of sourdough. The chapter also provides recipes for various sourdough breads, including sourdough baguettes, sourdough pizza, and sourdough pancakes.

The fifth chapter discusses the use of sourdough in other culinary applications, such as pasta, pizza, and desserts. It provides recipes for various sourdough-based dishes and discusses the benefits of using sourdough in these applications.

The final chapter of the volume provides a summary of the key findings and conclusions of the volume. It highlights the importance of sourdough in the culinary world and provides recommendations for further research and development in this field.

In conclusion, Basic Methods and Protocols on Sourdough is a comprehensive and authoritative guide to the study of sourdough. It provides a detailed overview of traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation, and use. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Whether you are a professional baker, a home cook, or a food scientist, this volume will provide you with the knowledge and skills you need to create delicious and healthy sourdough bread and other baked goods.

Dimension: 254 x 178 (mm)
ISBN-13: 9781071637050
Edition number: 1st ed. 2024