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.Yeast cells possess a variety of transport enzymes to bring sugars from the environment into the cell where they can be metabolized. The monosaccharides glucose and fructose, molecules consisting of a single sugar unit, can be used directly, whereas the disaccharides ... and their synthesis terminated (since glucose and fructose are taken up by the same enzyme , fructose uptake is not affected).
|Title||:||Handbook of Dough Fermentations|
|Author||:||Karel Kulp, Klaus Lorenz|
|Publisher||:||CRC Press - 2003-05-20|