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Handbook of dough fermentations/ edited by Karel Kulp, Klaus Lorenz.

Contributor(s): Kulp, Karel., ed | Lorenz, Klaus J., edMaterial type: Text

TextPublication details: New York: Marcel Dekker, 2003Description: x, 304 p.: ill.; 24 cmISBN: 0824742648Subject(s): Bread | FermentationDDC classification: 663.130202

Contents:

1. Grain, Baking, and Sourdough Bread: A Brief Historical Panorama Ronald L. Wirtz 2. Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough Peter Stolz 3. Yeast Fermentations Daniel H. Maloney and James J. Foy 4. Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics M. Antonia Martinez-Anaya 5. Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products Karel Kulp 6. Commercial Starters in the United States T. Frank Sugihara 7. Rye Bread: Fermentation Processes and Products in the United States Klaus Lorenz 8. Commercial Starters in France Bernard Poitrenaud 9. Commercial Starters in Spain Cristina M. Rosell and Carmen Benedito 10. Preferments and Sourdoughs for German Breads Klaus Lorenz and J.-M. Bruemmer 11. Sourdough Bread in Finland and Eastern Europe Teija-Tuula Valjakka, Kati Katina, and Heikki Kerojoki

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Reference Books	Central Library, Sikkim University Reference	Reference Collection	663.130202 KUL/H (Browse shelf(Opens below))	Not For Loan		P01311

Total holds: 0

1. Grain, Baking, and Sourdough Bread: A Brief Historical
Panorama
Ronald L. Wirtz
2. Biological Fundamentals of Yeast and Lactobacilli Fermentation
in Bread Dough
Peter Stolz
3. Yeast Fermentations
Daniel H. Maloney and James J. Foy
4. Associations and Interactions of Microorganisms in Dough
Fermentations: Effects on Dough and Bread Characteristics
M. Antonia Martinez-Anaya
5. Baker's Yeast and Sourdough Technologies in the Production of
U.S. Bread Products
Karel Kulp
6. Commercial Starters in the United States
T. Frank Sugihara
7. Rye Bread: Fermentation Processes and Products in the United
States
Klaus Lorenz
8. Commercial Starters in France
Bernard Poitrenaud
9. Commercial Starters in Spain
Cristina M. Rosell and Carmen Benedito
10. Preferments and Sourdoughs for German Breads
Klaus Lorenz and J.-M. Bruemmer
11. Sourdough Bread in Finland and Eastern Europe
Teija-Tuula Valjakka, Kati Katina, and Heikki Kerojoki

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