Handbook of dough fermentations
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Karel Kulp; Klaus J Lorenz
- ناشر : New York : Marcel Dekker
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9780824742645
Description
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 Martı´nez-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 Copyright # 2003 by Marcel Dekker, Inc. All Rights Reserved. 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 Copyright #
