Handbook of dough fermentations / 
edited by Karel Kulp, Klaus Lorenz 
 - New York :  Marcel Dekker,  c2003. 
 - x, 304 p. :  ill. ;  24 cm. 
 - Food science and technology ;  127 .
<br/><br/>Preface. - Contributors. - 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 Lorenze. - 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 Lorenze and J.M. Bruemmer. - 11. Sourdough Bread in Finland and Eastern Europe / Teija-Tuula Valijakka, kati Katina, and Heikki Kerojoki. - Index. 
<br/><br/><label>ISBN: </label>0824742648 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Sourdough)<br/>Bread.<br/>Fermentation.
<br/><br/><label>Dewey Class. No.: </label>664.7523  / HAN