TY  - BOOK
AU  - Kulp,Karel
AU  - Lorenz,Klaus J.
TI  - Handbook of dough fermentations
SN  - 0824742648
U1  - 664.7523 
PY  - 2003///
CY  - New York
PB  - Marcel Dekker
KW  - Cooking (Sourdough)
KW  - Bread
KW  - Fermentation
N1  - 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
ER  -