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Handbook of dough fermentations

Author: Karel Kulp; Klaus J Lorenz
Publisher: New York : Marcel Dekker, Inc., ©2003.
Series: Food science and technology (Marcel Dekker, Inc.), 127.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

Describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers discussion on the modification of sourdough processes in the production of  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Handbook of dough fermentations.
New York : Marcel Dekker, Inc., ©2003
(OCoLC)52758157
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Karel Kulp; Klaus J Lorenz
ISBN: 0824755278 9780824755270 0203911881 9780203911884 9780824742645 0824742648 9781466522541 1466522542
OCLC Number: 54067238
Description: 1 online resource (x, 304 pages) : illustrations.
Contents: 1. Grain, Baking, and Sourdough Bread: A Brief Historical Panorama / Ronald L. Wirtz --
2. Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough / Peter Stolz --
3. Yeast Fermentations / Daniel H. Maloney and James J. Foy --
4. Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics / M. Antonia Martinez-Anaya --
5. Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products / Karel Kulp --
6. Commercial Starters in the United States / T. Frank Sugihara --
7. Rye Bread: Fermentation Processes and Products in the United States / Klaus Lorenz --
8. Commercial Starters in France / Bernard Poitrenaud --
9. Commercial Starters in Spain / Cristina M. Rosell and Carmen Benedito --
10. Preferments and Sourdoughs for German Breads / Klaus Lorenz and J.-M. Bruemmer --
11. Sourdough Bread in Finland and Eastern Europe / Teija-Tuula Valjakka, Kati Katina and Heikki Kerojoki.
Series Title: Food science and technology (Marcel Dekker, Inc.), 127.
Responsibility: edited by Karel Kulp, Klaus Lorenz.
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