000			01548cam a22003854a 4500
999			_c146683 _d146683
020			_a0824742648
040			_cCUS
082	0	0	_a663.130202 _bKUL/H
245	0	0	_aHandbook of dough fermentations/ _cedited by Karel Kulp, Klaus Lorenz.
260			_aNew York: _bMarcel Dekker, _c2003.
300			_ax, 304 p.: _bill.; _c24 cm.
505			_a1. Grain, Baking, and Sourdough Bread: A Brief Historical Panorama Ronald L. Wirtz 2. Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough Peter Stolz 3. Yeast Fermentations Daniel H. Maloney and James J. Foy 4. Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics M. Antonia Martinez-Anaya 5. Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products Karel Kulp 6. Commercial Starters in the United States T. Frank Sugihara 7. Rye Bread: Fermentation Processes and Products in the United States Klaus Lorenz 8. Commercial Starters in France Bernard Poitrenaud 9. Commercial Starters in Spain Cristina M. Rosell and Carmen Benedito 10. Preferments and Sourdoughs for German Breads Klaus Lorenz and J.-M. Bruemmer 11. Sourdough Bread in Finland and Eastern Europe Teija-Tuula Valjakka, Kati Katina, and Heikki Kerojoki
650		0	_aBread.
650		0	_aFermentation.
700	1		_aKulp, Karel., ed.
700	1		_aLorenz, Klaus J., ed.
942			_cBOOKS