Handbook of Dough Fermentations

dke256_fm.pdf
	Handbook of Dough Fermentations
		Preface
		Contributors
		Contents
DKE256_Ch01.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 1. Grain, Baking, and Sourdough Bread: A Brief Historical Panorama
			REFERENCES AND NOTES
			BIBLIOGRAPHY
DKE256_Ch02.pdf
	Table of Contents	file://DKE256_FM.pdf	Chapter 2. Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough
		I. INTRODUCTION
		II. FUNCTION OF SOURDOUGH FERMENTATION
		III. MICROBIOLOGICAL FUNDAMENTALS OF SOURDOUGH
			A. Micro.ora of Spontaneously Fermented Doughs
			B. Bacteria of Spontaneously Fermented Doughs
			C. Yeasts of Spontaneously Fermented Doughs
			D. Sourdough Micro.ora
		REFERENCES
DKE256_Ch03.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 3. Yeast Fermentations
			I. CLASSIFICATION
			II. LIFE CYCLE
			III. YEAST METABOLISM
				A. Carbohydrates
				B. Nitrogen
				C. Vitamins
			IV. FLAVOR COMPOUNDS
			V. YEAST ACTION ON PROTEINS
			VI. FERMENTATION RATES AND LEAVENING ACTION
			REFERENCES
DKE256_Ch04.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 4. Associations and Interactions of Microorganisms in Dough Fermentations: Effects on Dough and Bread Characteristics
			I. INTRODUCTION
			II. INTERACTIONS OF MICROORGANISMS IN NATURAL SYSTEMS
			III. METABOLIC FEATURES OF MICROORGANISMS AFFECTING TYPE OF INTERACTION
				A. Metabolism of Carbohydrates
				B. Production/Utilization of Nitrogen Compounds
			IV. FUNCTIONAL AND QUALITY RELATED ASPECTS OF INTERACTIONS OF MICROORGANISMS IN DOUGH FERMENTATION
			V. FACTORS IN THE FORMATION OF VOLATILE AROMA COMPOUNDS
			VI. OTHER ASSOCIATIONS (LACTIC ACID BACTERIA AND PROPIONIBACTERIA)
			VII. FURTHER ASPECTS CONDITIONING INTERACTIONS OF LACTIC ACID BACTERIA AND YEASTS IN SOURDOUGH FERMENTATION
			REFERENCES
DKE256_Ch05.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 5. Baker’s Yeast and Sourdough Technologies in the Production of U.S. Bread Products
			I. INTRODUCTION
			II. MICROBIOLOGICAL PRINCIPLES
			III. METABOLIC PATHWAYS OF SOURDOUGH FERMENTATIONS
				A. Alcoholic Fermentation
			IV. PRINCIPLES OF YEAST PRODUCTION
				A. Metabolic Pathway During Yeast Reproduction
				B. Production of Commercial Yeasts
			V. PRODUCTION PROCESSES OF WHITE PAN BREAD WITH BAKER’S YEAST
				A. Process Characteristics
				B. Sourdough Fermentations
			VI. PREPARATION OF SOURDOUGHS
				A. Methods of Preparation
				B. Current Industrial Methods of Storage
				C. Commercial Natural Starters
			VII. FORMULATION OF SOURDOUGH-LEAVENED BAKERY PRODUCTS
				A. Ingredients
				B. Mature Sour as a Starter
				C. Maturation in Bulk
				D. Mature Sour as a Sponge
			VIII. OPERATIONAL VARIABLES OF SOURDOUGH
				A. Mixing of Sourdough
				B. Proo.ng of Sourdough
				C. Cutting and Slashing
				D. Baking of Sourdough Breads
				E. Packaging
			IX. SPECIAL PRODUCTION LINE FOR SOURDOUGH PRODUCTS
				A. Bakery Ovens
				B. Distribution of Sourdough Products
			X. QUALITY CHARACTERISTICS OF YEAST-LEAVENED AND SOURDOUGH BREADS
				A. Formula Composition
				B. External Bread Characteristics
				C. Internal Bread Characteristics
				D. Keeping Properties of Breads
			XI. FLAVOR OF YEAST- AND SOURDOUGH-LEAVENED BREADS
			XII. CHEMICAL AND BIOCHEMICAL REACTIONS GENERATING FLAVOR OF BREADS
				A. Alcoholic and Lactic Fermentations
				B. Enzymatic Reactions
				C. Formation of Higher Alcohols
			XIII. CONCLUDING REMARKS
			REFERENCES
DKE256_Ch06.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 6. Commercial Starters in the United States
			I. INTRODUCTION
			II. COMMERCIAL SOURDOUGH ADDITIVES
			III. COMMERCIAL SOURDOUGH STARTERS
			IV. STARTERS FOR THE PRODUCTION OF SODA CRACKERS
			V. COMMENT
			APPENDIX
			Manufacturers and Distributors of Starter Cultures
			REFERENCES
DKE256_Ch07.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 7. Rye Bread: Fermentation Processes and Products in the United States
			I. INTRODUCTION
			II. CONSIDERATIONS IN RYE BREAD PRODUCTION
			III. DOUGH PROCESSING CHANGES
			IV. RYE BREAD TYPES
			V. RYE BREAD INGREDIENTS
				A. Rye Flour
				B. Wheat Flour
				C. Various Other Ingredients
			VI. SOURS AND CULTURES
			VII. DOUGH METHODS
			VIII. RYE BREAD FORMULATIONS
			IX. DOUGH PROCESSING
				A. Mixing
				B. Fermentation
				C. Makeup
				D. Proo.ng
				E. Washing/ Glazing
				F. Cutting and Docking
				G. Baking
			X. RYE BREAD FAULTS
			XI. SLICING AND PACKAGING
			XII. PUMPERNICKEL
			XIII. PUMPERNICKEL BREAD FAULTS
				A. Wet Product
				B. Shrunken Sides
				C. Uneven Grain
				D. Weak Crumb Elasticity
				E. Shrunken Crumb
			XIV. PACKAGING, STERILIZATION, AND STORAGE
			XV. CONSUMER ACCEPTANCE AND NUTRITIONAL VALUE
			XVI. INGREDIENT AND PROCESSING VARIABILITY AFFECTING RYE BREAD QUALITY
				A. Flour Particle Size
				B. Age of Flour
				C. Flour Milling Extraction and Composition
				D. Flour Enzyme Activity
				E. Absorption and Dough Viscosity
				F. Acidi.cation
			XVII. CHANGES IN ANTINUTRITIONAL FACTORS DURING
			RYE PROCESSING
			XVIII. SUMMARY
			REFERENCES
DKE256_Ch08.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 8. Commercial Starters in France
			I. SPONTANEOUS SOURDOUGHS
				A. Objectives of French Breadmaking with Sourdough
				B. Microbial Sourdough Flora
				C. Preparing Sourdoughs
			II. STARTERS
				A. Simple Starters (Lactic Acid Bacteria Only)
				B. Mixed Starters (Yeasts and Lactic Acid Bacteria)
				C. Paste or Liquid Starters
			III. READY- TO-USE SOURDOUGHS
				A. Cre` me de Levain Manufacturing Process
				B. Applications in Breadmaking
			IV. CONCLUSION
			ACKNOWLEDGMENTS
			REFERENCES
DKE256_Ch09.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 9. Commercial Starters in Spain
			I. INTRODUCTION
			II. COMPOSITION OF SPANISH SOURDOUGH
			III. PERFORMANCE OF THE SPANISH SOURDOUGHS
			IV. IMPORTANCE OF USING SOURDOUGHS IN BREADMAKING
				A. Process Stages
				B. Bread Level
			V. PRODUCTS FOR THE PREPARATION OF SOURDOUGHS PRESENT IN THE SPANISH MARKET
				A. Starters
				B. Commercial Sourdoughs
				C. Dehydrated Sourdoughs
				D. Substitutes for Sourdough
			VI. CONCLUSIONS
			REFERENCES
DKE256_Ch10.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 10. Preferments and Sourdoughs for German Breads
			I. INTRODUCTION
			II. PREFERMENTS
			III. RYE SOURDOUGHS
				A. Multiple-Stage Sourdough
				B. Two-Stage Sourdough
				C. One-Stage Sourdough
				D. Rules for Dough Acidi.cation
				E. Typical Acid Values of Breads
				F. Current Trends
				G. Factors Affecting Sourdoughs
			IV. WHEAT SOURDOUGHS
				A. Effect of Flour Type
				B. Effect of Anstellgut on Sour Acidi.cation
				C. Effect of Temperature on Final Acid Value
				D. Effect of Absorption on Final Acid Value
				E. Effect of Sourdoughs on Bread Quality
			V. COMMERCIAL SOURDOUGH STARTERS
			VI. SOURDOUGH EQUIPMENT
				A. Description of Equipment
			VII. CONTINUOUS SOURDOUGH FERMENTATION
				A. General Principle
				B. Ankerbrot-Reimelt System
				C. Paech-TUB-Reimelt System
			VIII. CONCLUSIONS
			REFERENCES
DKE256_Ch11.pdf
	Handbook of Dough Fermentations
		Table of Contents	file://DKE256_FM.pdf		Chapter 11. Sourdough Bread in Finland and Eastern Europe
			I. BACKGROUND
			II. SOURDOUGH RYE BREAD IN FINLAND
				A. Preparation of Rye Sourdough
				B. Characteristics of Sours
				C. Uses of Sourdoughs
				D. Effects of Sourdough
			III. SOURDOUGH RYE BREAD IN BALTIC COUNTRIES
				A. General
				B. Raw Materials
				C. Processes
				D. Products
			REFERENCES