The Leading eBooks Store Online 4,173,809 members ⚫ 1,357,844 ebooks

New to eBooks.com?

Learn more

Handbook of Dough Fermentations

Handbook of Dough Fermentations by Karel Kulp
Buy this eBook
US$ 275.00
(If any tax is payable it will be calculated and shown at checkout.)

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.

CRC Press; May 2003
336 pages; ISBN 9780203911884
Read online, or download in secure PDF format
Title: Handbook of Dough Fermentations
Author: Karel Kulp; Klaus Lorenz