Handbook of Dough FermentationsKarel Kulp, Klaus Lorenz 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. |
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 |
| 307 | |
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Common terms and phrases
acetic acid activity added addition amino acids amount association baker’s yeast bakeries baking Barber bread dough breadmaking cell Cereal changes characteristics common composition compounds concentration consistency containing continuous controlled crumb crust cultures depends desired edited effect enzymes fermentation Figure final Finland flavor Food formulation Forsch French glucose grain growth heterofermentative higher important improve increase industry ingredients isolated L.brevis L.plantarum lactic acid bacteria lactobacilli leavening less loaf loaves maltose manufacturers method microbial Microbiol microflora microorganisms mixing natural obtained oven prepared present production proof properties proteins reduced rye bread rye flour Saccharomyces salt similar sour Source sourdough bread species speed Spicher sponge stage starch starter strains studies sugar Table taste Technology temperature traditional typical United usually volume weight wheat flour World yeast