Handbook on sourdough biotechnology

• Material Type: 図書
• ISBN: 9781461454250 (electronic bk.); 1461454255 (electronic bk.); 9781461454243
• Title: Handbook on sourdough biotechnology
• Author/Editor: Marco Gobbetti, Michael Gänzle, editors.
• Author Heading: Gobbetti, Marco.; Gänzle, Michael.
• Publication, Distribution, etc.: New York : Springer (出版)
• Publication Date: [2013]
• Publication Date (W3CDTF): 2013
• Extent: vi, 298 pages
• Size: 24 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Cooking (Sourdough)--Handbooks, manuals, etc.; TECHNOLOGY & ENGINEERING / Food Science; Cooking (Sourdough); Chimie.; Science des matériaux.; Chemistry.; Biotechnology.; Food science.; Biochemistry.
• LCC: TX770.S66
• DDC: 664/.7523
• NDLC: PC37
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC37-B4
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 024044135; http://id.ndl.go.jp/bib/024044135
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: History and Social Aspects of Sourdough / Stefan Cappelle, Lacaze Guylaine, M. GänzleChemistry of Cereal Grains / Peter Koehler, Herbert WieserTechno...
• Summary, etc.: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of so...

Table of Contents

Contents

1 History and Social Aspects of Sourdough/ 1

2 Chemistry of Cereal Grains/ 11

3 Technology of Baked Goods/ 47

4 Technology of Sourdough Fermentation and Sourdough Applications/ 85