TY  - BOOK
AU  - Kulp,Karel,ed
AU  - Lorenz,Klaus J.,ed
TI  - Handbook of dough fermentations
SN  - 0824742648
U1  - 663.130202 
PY  - 2003///
CY  - New York
PB  - Marcel Dekker
KW  - Bread
KW  - Fermentation
N1  - 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

ER  -