Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz
Contributor(s): Kulp, Karel | Lorenz, Klaus J.
Series: Food science and technology ; 127. Publisher: New York : Marcel Dekker, c2003Description: x, 304 p. : ill. ; 24 cm.ISBN: 0824742648.Subject(s): Cooking (Sourdough) | Bread | FermentationDDC classification: 664.7523Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU | 664.7523 HAN (Browse shelf) | 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.