Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products-Reference-Cited by-同舟云学术

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Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products

Published:2003-05-20 Issue: Volume: Page:
ISSN:
Container-title:Handbook of Dough Fermentations
language:
Short-container-title:

Author:

Kulp Karel

Publisher

CRC Press

Link

http://www.crcnetbase.com/doi/pdf/10.1201/9780203911884.ch5

Reference48 articles.

1. Anon. Artisan-style naturally-leavened bread making a market impact. Milling and Baking News, January26,1999, 30-32.

2. Lorenz, K., and Kulp, K. Freezing of dough for production of breads and rolls in the United States In: Frozen and Refrigerated Dough and Batters(K. Kulp, K. Lorenz, and J. Bruemmer, eds.).American Association of Cereal Chemists, St. Paul, MN,1995, pp.136-153.

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1. Exploring the Microbial Diversity of Botswana’s Traditional Sourdoughs;Fermentation;2024-08-11

2. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review;Journal of the Science of Food and Agriculture;2020-10-05

3. The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed;Cereal Chemistry;2020-06-25

4. A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread;Journal of Food Protection;2010-04-01

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