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Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz

Contributor(s): Series: Food science and technology ; 127Publication details: New York : Marcel Dekker, c2003.Description: x, 304 p. : ill. ; 24 cmISBN:
  • 0824742648
Subject(s): DDC classification:
  • 664.7523 HAN
Contents:
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 664.7523 HAN (Browse shelf(Opens below)) 1 Available SBSxx,36000,03,GR 5000064486

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.