1st Edition

Handbook of Dough Fermentations

Edited By Karel Kulp, Klaus Lorenz Copyright 2003
    328 Pages
    by CRC Press

    Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.


    Karel Kulp (Manhattan, Kansas, USA) (Edited by) , Klaus Lorenz (Colorado State University, Fort Collins, Colorado, USA) (Edited by)