Titre :	Handbook of dough fermentations
Type de document :	Ouvrage
Auteurs :	Karel Kulp ; Klaus Lorenz
Editeur :	New York (New york) : Marcel Dekker
Année de publication :	2003
Importance :	304 p.
Format :	24 cm
ISBN/ISSN/EAN :	978-0-8247-4264-5
Prix :	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

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