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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| Những tác giả chính: | , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Marcel Dekker
2011
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589 |
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oai:scholar.dlu.edu.vn:DLU123456789-255892012-03-03T04:19:00Z Handbook of dough fermentations Kulp, Karel Lorenz, Klaus Hóa học 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. 2011-09-12T03:04:07Z 2011-09-12T03:04:07Z 2003 Book 0-8247-4264-8 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589 en application/pdf Marcel Dekker |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Kulp, Karel Lorenz, Klaus Handbook of dough fermentations |
| description |
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. |
| format |
Book |
| author |
Kulp, Karel Lorenz, Klaus |
| author_facet |
Kulp, Karel Lorenz, Klaus |
| author_sort |
Kulp, Karel |
| title |
Handbook of dough fermentations |
| title_short |
Handbook of dough fermentations |
| title_full |
Handbook of dough fermentations |
| title_fullStr |
Handbook of dough fermentations |
| title_full_unstemmed |
Handbook of dough fermentations |
| title_sort |
handbook of dough fermentations |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589 |
| _version_ |
1819793119971901440 |