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

Contributor(s):

Material type:

TextPublication details: New York: Marcel Dekker, 2003.Description: x, 304 p.: ill.; 24 cmISBN:

0824742648

Subject(s):

DDC classification:

663.130202 KUL/H

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
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	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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