Handbook of dough fermentations [Ouvrage] /
Karel Kulp ;
Klaus Lorenz . -
New York (New york) : Marcel Dekker, 2003 . - 304 p. ; 24 cm.
ISBN : 978-0-8247-4264-5 : 149,55
Langues : Anglais (
eng)
| Catégories : |
[Thesagri] Allemagne
[Thesagri] Espagne
[Thesagri] Europe orientale
[Thesagri] fermentation
[Thesagri] Finlande
[Thesagri] pain
|
| Note de contenu : |
1/ Grain, baking, and sourdough bread : a brief historical panorama
2/ Biological fundamentals of yeast and lactobacilli fermentation in bread dough
3/ Yeast fermentations
4/ Associations and interactions of microorganisms in dough
5/ Baker's yeast and sourdough technologies in the production of U.S. Bread products
6/ Commercial starters in the United States
7/ Rye Bread : fermentation processes and products in the United States
8/ Commercial starters in France
9/ Commercial starters in Spain
10/ Preferments and sourdoughs for German Breads
11/ Sourdough bread in Finland and Eastern Europe |
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