Handbook of Dough Fermentations

by Karel Kulp (Editor), Klaus Lorenz (Editor)

Overview

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.

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:	6.00(w) x 9.00(h) x (d)

About the Author

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

Table of Contents

General: history and origins of fermented foods - economic growth and potential market of products and foods using fermentations. Theoretical: yeast fermentation; lactic and other fermentations; fermentation processes of starters; interaction ofmicro-organisms in dough fermentations. Production of starters: bakers yeasts, commercial types; commercial and retail starters in germany; commercial starters in France; commercial starters in Spain; commercial starters in USA. Application of starters inbaking and food technology: starters in wheat breads and products; starters in rye breads and products; starters in miscellaneous grain and mixed grain breads and products; starters for production of fermented foods; nutritional effects of fermentations.