Handbook of Dough Fermentations: 1st Edition (Hardback) book cover

Handbook of Dough Fermentations

1st Edition

Edited by Karel Kulp, Klaus Lorenz

CRC Press

328 pages

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Hardback: 9780824742645
pub: 2003-05-20
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Description

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science