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Handbook of Dough Fermentations

Language EnglishEnglish
Book Hardback
Book Handbook of Dough Fermentations
Libristo code: 06693654
Publishers Taylor & Francis Inc, May 2003
Describes the preparation of ferments and utilization of starters in the commercial baking and food... Full description
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Describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, product formulations, and technological methodologies relating to these procedures.

About the book

Full name Handbook of Dough Fermentations
Language English
Binding Book - Hardback
Date of issue 2003
Number of pages 328
EAN 9780824742645
ISBN 9780824742645
Libristo code 06693654
Publishers Taylor & Francis Inc
Weight 580
Dimensions 150 x 235 x 20

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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