Handbook of Dough Fermentations
1st Edition
Will be published approx. on 20. May 2003
Book
Hardback
328 pages
978-0-8247-4264-5 (ISBN)
Description
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.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
General and Postgraduate
Dimensions
Height: 229 mm
Width: 152 mm
Weight
589 gr
ISBN-13
978-0-8247-4264-5 (9780824742645)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Karel Kulp | Klaus Lorenz
Handbook of Dough Fermentations
E-Book
05/2003
CRC Press
€377.99
Available for download
Karel Kulp | Klaus Lorenz
Handbook of Dough Fermentations
E-Book
05/2003
1st Edition
CRC Press
€377.99
Available for download
Persons
Karel Kulp (Manhattan, Kansas, USA) (Edited by) , Klaus Lorenz (Colorado State University, Fort Collins, Colorado, USA) (Edited by)
Content
General: history and origins of fermented foods - economic growth and potential market of products and foods using fermentations. Theoretical: yeast fermentation; lactic and other fermentations; fermentation processes of starters; interaction ofmicro-organisms in dough fermentations. Production of starters: bakers yeasts, commercial types; commercial and retail starters in germany; commercial starters in France; commercial starters in Spain; commercial starters in USA. Application of starters inbaking and food technology: starters in wheat breads and products; starters in rye breads and products; starters in miscellaneous grain and mixed grain breads and products; starters for production of fermented foods; nutritional effects of fermentations.