Handbook of Dough Fermentations

Front Cover
Karel Kulp, Klaus Lorenz
CRC Press, May 20, 2003 - Technology & Engineering - 328 pages

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

Grain Baking and Sourdough Bread A Brief Historical Panorama
1
Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough
23
Yeast Fermentations
43
Associations and Interactions of Microorganisms in Dough Fermentations Effects on Dough and Bread Characteristics
63
Bakers Yeast and Sourdough Technologies in the Production of US Bread Products
97
Commercial Starters in the United States
145
Rye Bread Fermentation Processes and Products in the United States
159
Commercial Starters in France
193
Commercial Starters in Spain
225
Preferments and Sourdoughs for German Breads
247
Sourdough Bread in Finland and Eastern Europe
269
Index
297
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About the author (2003)

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

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