Handbook of Dough Fermentations
2003; Informa; Linguagem: Inglês
10.1201/9780203911884
Autores Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoGeneral: history and origins of fermented foods - economic growth and potential market of products and foods using fermentations. Theoretical: yeast fermentation lactic and other fermentations fermentation processes of starters interaction ofmicro-organisms in dough fermentations. Production of starters: bakers yeasts, commercial types commercial and retail starters in germany commercial starters in France commercial starters in Spain commercial starters in USA. Application of starters inbaking and food technology: starters in wheat breads and products starters in rye breads and products starters in miscellaneous grain and mixed grain breads and products starters for production of fermented foods nutritional effects of fermentations.
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