Handbook of Dough FermentationsAuthor:
Publisher: CRC Press
Publish date: May 2003
Analyzes the application of starters in the production of specific products such as wheat, rye, and multigrain breads, small leavened cereal items, and ethnic foods Discusses differences in the fermentation rate, generation of flavor metabolites, and substrate preference among different strains of yeasts Covers the characteristics of yeast-leavened and lactic acid-fermented bread including internal and external loaf quality parameters, staling rates, microbial storage stability, and flavor The 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.