By Klaus Lorenz, Karel Kulp
"The guide of Dough Fermentations" describes the coaching of ferments and usage of starters within the advertisement baking and nutrition industries and gives in-depth dialogue at the amendment of sourdough tactics within the construction of universal bakery items, in addition to the microbiological rules, fermentation pathways, product formulations, and technological methodologies when it comes to those techniques. This specified reference examines statistical industry developments for fermented cereal, yeast, and average and sourdough items. It pinpoints components of power for items and meals utilizing fermentation technological know-how and analyzes the applying of starters within the construction of particular items.
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Additional resources for Handbook of Dough Fermentations (Food Science and Technology)
92. Walter Deitz, AIB Commencement Address 21 Dec. 1946. 93. Bakers’ Weekly 9 Feb. 1942: 31. 94. S. government posters. The author has personally examined these historical materials, which are retained in the ﬁles of the Harold Freund Museum at the American Institute of Baking. 95. Mediterranean Diet Pyramid, The Oldways Preservation and Exchange Trust and Harvard School of Public Health, 1994. 96. For a discussion of the effects on taste of the various breadmaking methods, see pages 40–48 of Raymond Calvel’s work The Taste of Bread.
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