Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers 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. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Karel Kulp (Manhattan, Kansas, USA) (Edited by) , Klaus Lorenz (Colorado State University, Fort Collins, Colorado, USA) (Edited by)

General: 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.