Handbook of dough fermentations:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Dekker
2003
|
| Schriftenreihe: | Food science and technology
127 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 304 S. graph. Darst. |
| ISBN: | 0824742648 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804130171431682048 |
|---|---|
| adam_text | Titel: Handbook of dough fermentations
Autor: Kulp, Karel
Jahr: 2003
Contents
Preface Hi
Contributors ix
1. Grain, Baking, and Sourdough Bread: A Brief Historical
Panorama 1
Ronald L. Wirtz
2. Biological Fundamentals of Yeast and Lactobacilli Fermentation
in Bread Dough 23
Peter Stolz
3. Yeast Fermentations 43
Daniel H. Maloney and James J. Foy
4. Associations and Interactions of Microorganisms in Dough
Fermentations: Effects on Dough and Bread Characteristics 63
M. Antonia Martinez-Anaya
5. Baker s Yeast and Sourdough Technologies in the Production of
U.S. Bread Products 97
Karel Kulp
6. Commercial Starters in the United States 145
T. Frank Sugihara
vii
viii Contents
7. Rye Bread: Fermentation Processes and Products in the United
States 159
Klaus Lorenz
8. Commercial Starters in France 193
Bernard Poitrenaud
9. Commercial Starters in Spain 225
Cristina M. Rosell and Carmen Benedito
10. Preferments and Sourdoughs for German Breads 247
Klaus Lorenz and J.-M. Bruemmer
11. Sourdough Bread in Finland and Eastern Europe 269
Teija-Tuula Valjakka, Kati Kaiina, and Heikki Kerojoki
Index 297
|
| any_adam_object | 1 |
| building | Verbundindex |
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| dewey-full | 664.7523 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T19:16:47Z |
| institution | BVB |
| isbn | 0824742648 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010449447 |
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| physical | X, 304 S. graph. Darst. |
| publishDate | 2003 |
| publishDateSearch | 2003 |
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| publisher | Dekker |
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| series | Food science and technology |
| series2 | Food science and technology |
| spelling | Handbook of dough fermentations ed. by Karel Kulp ... New York [u.a.] Dekker 2003 X, 304 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 127 Fermentation (DE-588)4129537-7 gnd rswk-swf Teig (DE-588)4184607-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Teig (DE-588)4184607-2 s Fermentation (DE-588)4129537-7 s DE-604 Kulp, Karel Sonstige oth Food science and technology 127 (DE-604)BV000012997 127 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010449447&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | Handbook of dough fermentations |
| title_auth | Handbook of dough fermentations |
| title_exact_search | Handbook of dough fermentations |
| title_full | Handbook of dough fermentations ed. by Karel Kulp ... |
| title_fullStr | Handbook of dough fermentations ed. by Karel Kulp ... |
| title_full_unstemmed | Handbook of dough fermentations ed. by Karel Kulp ... |
| title_short | Handbook of dough fermentations |
| title_sort | handbook of dough fermentations |
| topic | Fermentation (DE-588)4129537-7 gnd Teig (DE-588)4184607-2 gnd |
| topic_facet | Fermentation Teig Aufsatzsammlung |
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