Handbook of Dough Fermentations (Food Science and Technology) by Karel Kulp and Klaus Lorenz 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.
Book Info
Handbook describes the preparation of ferments and utilization of starters in the commercial baking and food industries. Discusses the modification of sourdough processes in the production of common bakery products. For baking and food technologists, research microbiologists, and cereal chemists.
Book Details
Book Info
Handbook describes the preparation of ferments and utilization of starters in the commercial baking and food industries. Discusses the modification of sourdough processes in the production of common bakery products. For baking and food technologists, research microbiologists, and cereal chemists.
Book Details
- Hardcover: 328 pages
- Publisher: CRC; 1 edition (May 20, 2003)
- Language: English
- ISBN-10: 0824742648
- ISBN-13: 9780824742645
- Product Dimensions: 9.1 x 6.2 x 0.8 inches
- List Price: $199.95
- Price: $171.00
- You Save: $28.95 (14%)
