Handbook of Dough Fermentations

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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.

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Product Details

  • ISBN-13: 9780824742645
  • Publisher: Taylor & Francis
  • Publication date: 5/20/2003
  • Series: Food Science and Technology Series
  • Edition description: New Edition
  • Pages: 328
  • Sales rank: 1,172,254
  • Product dimensions: 8.00 (w) x 11.00 (h) x 2.25 (d)

Table of Contents

1 Grain, Baking, and Sourdough Bread: A Brief Historical Panorama 1
2 Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough 23
3 Yeast Fermentations 43
4 Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics 63
5 Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products 97
6 Commercial Starters in the United States 145
7 Rye Bread: Fermentation Processes and Products in the United States 159
8 Commercial Starters in France 193
9 Commercial Starters in Spain 225
10 Preferments and Sourdoughs for German Breads 247
11 Sourdough Bread in Finland and Eastern Europe 269
Index 297
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