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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https://doi.org/10.1007/978-3-662-63833-0. Some of the nutritional changes caused by sourdough fermentation seem to be strictly related to the proteolytic activity of the lactic acid bacteria. Indeed, it has been demonstrated that endogenous enzymes, activated by biological acidification, together with lactic acid bacteria peptidases, are

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https://doi.org/10.1007/978-3-662-63833-0 or low glycemic index (GI)..In vitro methods mimicking in vivo human digestion are simple, reliable, accurate, and cost-effective to predict and estimate the glycemic response to a food..Here, we describe a procedure for starch hydrolysis—in vitro digestion. In the first part of the process, the na

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The Classical Conception of Sciencelability, thereby having a negative impact on human nutrition. Further, phosphorus in this form is unavailable for absorption in monogastric animals and humans. Dephosphorylation of phytic acid is carried out by enzymes called phytases, which in turn makes phosphorus available back for absorption. S

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Basic Methods and Protocols on Sourdough978-1-0716-3706-7Series ISSN 2662-950X Series E-ISSN 2662-9518

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Texture Profile Analysiscording to different recipes are exploited by the evaluation of both crust and crumb. Moreover, the staling process of bread during storage is directly correlated with changing in firmness, springiness, and resilience values.

reflection

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978-1-0716-3708-1The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines

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Marco Gobbetti,Carlo Giuseppe RizzelloIncludes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts

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Methods and Protocols in Food Sciencehttp://image.papertrans.cn/b/image/181070.jpg