Handbook of Dough Fermentations 1st Edition
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Handbook of Dough Fermentations 1st Edition

SKU: 9781135531805

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Additional information

Full Title

Handbook of Dough Fermentations 1st Edition
Author(s)

Karel Kulp
Edition

1st Edition
ISBN

9781135531805, 9780824742645, 9780429222863, 9780203911884, 9781135531768
Publisher

CRC Press
Format

PDF and EPUB

Description

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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