Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries.

Handbook of Dough Fermentations offers in-depth discussion and practical information 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.

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 of Microorganisms 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 in Baking 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 Fermentation

Index

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ORDER NOW Handbook of Dough Fermentations edited by Karel Kulp and Klaus Lorenz 2003 • 328 pages • $208.95 + shipping Texas residents please add 6.75 % sales tax