- 328 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Handbook of Dough Fermentations
About this book
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
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Yes, you can access Handbook of Dough Fermentations by Karel Kulp,Klaus Lorenz in PDF and/or ePUB format, as well as other popular books in Tecnologia e ingegneria & Scienze dell'alimentazione. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Halftitle Page
- Title Page
- Copyright Page
- Preface
- Contributors
- Contents
- 1: Grain, Baking, and Sourdough Bread: A Brief Historical Panorama
- 2: Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough
- 3: Yeast Fermentations
- 4: Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics
- 5: Baker’s Yeast and Sourdough Technologies in the Production of U.S. Bread Products
- 6: Commercial Starters in the United States
- 7: Rye Bread: Fermentation Processes and Products in the United States
- 8: Commercial Starters in France
- 9: Commercial Starters in Spain
- 10: Preferments and Sourdoughs for German Breads
- 11: Sourdough Bread in Finland and Eastern Europe
- Index