Handbook of Dough Fermentations

Handbook of Dough Fermentations

by Karel Kulp
     
 

ISBN-10: 0824742648

ISBN-13: 9780824742645

Pub. Date: 05/20/2003

Publisher: Taylor & Francis

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

Overview

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.

Product Details

ISBN-13:
9780824742645
Publisher:
Taylor & Francis
Publication date:
05/20/2003
Series:
Food Science and Technology Series
Edition description:
New Edition
Pages:
328
Product dimensions:
8.00(w) x 11.00(h) x 2.25(d)

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