Handbuch Sauerteig
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Handbuch Sauerteig
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Author : Dr. Markus J. Brandt
language : de
Publisher: Behr's Verlag DE
Release Date : 2006-01-01
Handbuch Sauerteig written by Dr. Markus J. Brandt and has been published by Behr's Verlag DE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Cooking (Sourdough) categories.
Ein unverzichtbares Nachschlagewerk für alle, die das empfindliche System Sauerteig optimal beherrschen wollen! Das Standardwerk "Handbuch Sauerteig" liefert Ihnen das komplette, für die Herstellung von Sauerteig benötigte Fachwissen. Praxisgerecht und gleichzeitig wissenschaftlich fundiert erläutern die Autoren das gesamte Grundlagen- und Detailwissen, das zur Beherrschung des empfindlichen Systems Sauerteig erforderlich ist. So werden beispielsweise die unterschiedlichen Herstellungsverfahren und Anlagen genau analysiert und ihre jeweiligen Stärken aufgezeigt.
Handbook On Sourdough Biotechnology
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Author : Marco Gobbetti
language : en
Publisher: Springer Nature
Release Date : 2023-04-24
Handbook On Sourdough Biotechnology written by Marco Gobbetti and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-24 with Technology & Engineering categories.
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Handbook Of Dough Fermentations
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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2003-05-20
Handbook Of Dough Fermentations written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-20 with Technology & Engineering categories.
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.
Rheology
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Author : Juan De Vicente
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-03-07
Rheology written by Juan De Vicente and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-07 with Science categories.
This book contains a wealth of useful information on current rheology research. By covering a broad variety of rheology-related topics, this e-book is addressed to a wide spectrum of academic and applied researchers and scientists but it could also prove useful to industry specialists. The subject areas include, polymer gels, food rheology, drilling fluids and liquid crystals among others.
Traditional European Breads
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Author : Marco Garcia-Vaquero
language : en
Publisher: Springer Nature
Release Date : 2023-05-16
Traditional European Breads written by Marco Garcia-Vaquero and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-16 with Technology & Engineering categories.
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
Handbuch Sauerteig
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Author : Dr. Markus J. Brandt
language : de
Publisher: Behr's Verlag DE
Release Date : 2006
Handbuch Sauerteig written by Dr. Markus J. Brandt and has been published by Behr's Verlag DE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking (Sourdough) categories.
Ein unverzichtbares Nachschlagewerk für alle, die das empfindliche System Sauerteig optimal beherrschen wollen! Das Standardwerk "Handbuch Sauerteig" liefert Ihnen das komplette, für die Herstellung von Sauerteig benötigte Fachwissen. Praxisgerecht und gleichzeitig wissenschaftlich fundiert erläutern die Autoren das gesamte Grundlagen- und Detailwissen, das zur Beherrschung des empfindlichen Systems Sauerteig erforderlich ist. So werden beispielsweise die unterschiedlichen Herstellungsverfahren und Anlagen genau analysiert und ihre jeweiligen Stärken aufgezeigt.
Handbook Of Food And Beverage Fermentation Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-19
Handbook Of Food And Beverage Fermentation Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-19 with Technology & Engineering categories.
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Fermentation Processes Engineering In The Food Industry
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Author : Carlos Ricardo Soccol
language : en
Publisher: CRC Press
Release Date : 2013-03-27
Fermentation Processes Engineering In The Food Industry written by Carlos Ricardo Soccol and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-27 with Science categories.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Handbuch Sauerteig
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Author : Gottfried Spicher
language : de
Publisher:
Release Date : 1999-01
Handbuch Sauerteig written by Gottfried Spicher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01 with categories.
Lactic Acid Bacteria
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Author : Heping Zhang
language : en
Publisher: Springer
Release Date : 2014-04-29
Lactic Acid Bacteria written by Heping Zhang and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-29 with Science categories.
The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.