ENGLISH

Handbook of Dough Fermentations

By Karel Kulp , Klaus Lorenz

Book information

Publisher
CRC Press
Year
2003
ISBN
9780824742645, 0824742648
Open Library ID
OL18188434M
Language
english
Format
RAR
Filesize
5 MB (4753711 bytes)
Series
Food Science and Technology
Edition
1
Pages
328\0
Library
Якова Кротова б-ка
Time added
2010-04-20 09:06:08

Description

This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering 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.

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