Handbook of dough fermentations

The 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 pri...

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Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Kulp, Karel, Lorenz, Klaus
Materyal Türü: Kitap
Dil:English
Baskı/Yayın Bilgisi: Marcel Dekker 2011
Konular:
Online Erişim:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589
Etiketler: Etiketle
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Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt
Diğer Bilgiler
Özet:The 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.