Handbook of Dough Fermentations (Food Science and...

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Technique - Food Manufacturing
Handbook of Dough Fermentations (Food...

Handbook of Dough Fermentations (Food Science and Technology)

Name: Handbook of Dough Fermentations (Food Science and Technology)
ISBN: 9780824742645

Karel Kulp, Klaus Lorenz

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"The 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.

Kategorie:

Technique - Food Manufacturing

Rok:

2003

Wydanie:

Wydawnictwo:

Marcel Dekker

Język:

english

Strony:

303

ISBN 10: