This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries-offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures.
- ISBN10 0824755278
- ISBN13 9780824755270
- Publish Date 30 June 2014
- Publish Status Active
- Publish Country US
- Publisher Taylor & Francis Inc
- Imprint Marcel Dekker Inc
- Format Hardcover
- Pages 328
- Language English