Handbook of Dough Fermentations

Front Cover
Karel Kulp, Klaus Lorenz
CRC Press, May 20, 2003 - Technology & Engineering - 328 pages
This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries-offering 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.
 

Contents

A Brief Historical Panorama
1
2 Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough
25
3 Yeast Fermentations
47
Effects on Dough and Bread Characteristics
67
5 Bakers Yeast and Sourdough Technologies in the Production of US Bread Products
101
6 Commercial Starters in the United States
149
Fermentation Processes and Products in the United States
163
8 Commercial Starters in France
197
9 Commercial Starters in Spain
231
10 Preferments and Sourdoughs for German Breads
255
11 Sourdough Bread in Finland and Eastern Europe
279
Index
307

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