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.
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स्वरूप PDF ● पेज 328 ● ISBN 9780203911884 ● संपादक Karel Kulp & Klaus Lorenz ● प्रकाशक CRC Press ● प्रकाशित 2003 ● डाउनलोड करने योग्य 6 बार ● मुद्रा EUR ● आईडी 2300288 ● कॉपी सुरक्षा Adobe DRM
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