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
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 |
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Common terms and phrases
1st speed acetic acid acidification activity addition alcohol amino acids amylases ash content baker's yeast baking Basic sour Benedito de Barber bread dough bread flavor bread production bread quality breadmaking brevis ssp carbohydrate cell characteristics commercial crumb crust delbrueckii dough fermentation Dupaigne edited effect enzymes ethanol exiguus Finland flavor compounds flora Food Sci formula Forsch fructose Full sour Getreide glucose grain growth heterofermentative holmii homofermentative increase ingredients lactic acid bacteria lactobacilli Lactobacillus brevis Lactobacillus plantarum leavening Lebensm lindneri loaf loaves Lorenz maltose metabolism microbial Microbiol microbiological microflora microorganisms mixing oven plantarum proof proteins Pumpernickel rye bread rye dough rye flour rye meal rye sourdough Saccharomyces cerevisiae salt sanfranciscensis sanfrancisco sourdough bread sourdough fermentation sourdough processes sourdough starter sourdough yeasts species Spicher sponge stage starch starter cultures strains sugar Sugihara Table Technology temperature typical Unters wheat flour wheat sourdoughs