Handbook of Dough Fermentations

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Handbook of Dough Fermentations is written by Karel Kulp and published by CRC Press. It's available with International Standard Book Number or ISBN identification 1135531803 (ISBN 10) and 9781135531805 (ISBN 13).

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.