Handbook of Dough Fermentations - Edited by Karel Kulp.pdf

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Handbook of
Dough
Fermentations
edited by
Karel Kulp
American Institute of Baking
Manhattan, Kansas, U.S.A.
Klaus Lorenz
Colorado State University
Fort Collins, Colorado, U.S.A.
n
MARCEL
MARCEL DEKKER, INC.
NEW YORK • BASEL
Copyright
#
2003 by Marcel Dekker, Inc. All Rights Reserved.
Although great care has been taken to provide accurate and current information,
neither the author(s) nor the publisher, nor anyone else associated with this
publication, shall be liable for any loss, damage, or liability directly or indirectly
caused or alleged to be caused by this book. The material in this publication is not
intended to provide specific advice or recommendations for any specific situation.
Trademark notice: Product or corporate names may be trademarks or registered
trademarks and are used only for identification and explanation without intent to
infringe.
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress.
ISBN: 0-8247-4264-8
This book is printed on acid-free paper.
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Copyright
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2003 by Marcel Dekker, Inc. All Rights Reserved.
Neither this book nor any part may be reproduced or transmitted in any form or by
any means, electronic or mechanical, including photocopying, microfilming, and
recording, or by any information storage and retrieval system, without permission in
writing from the publisher.
Current printing (last digit):
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PRINTED IN THE UNITED STATES OF AMERICA
Copyright
#
2003 by Marcel Dekker, Inc. All Rights Reserved.
FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD
Senior Editors
Owen R. Fennema
University of Wisconsin-Madison
Y. H. Hui Science Technology System
Marcus Karel
Rutgers University (emeritus)
Pieter Walstra
Wagenmgen University
John R. Whitaker
University of California-Davis
Additives
P. Michael Davidson
University of Tennessee-Knoxville
Dairy science
James L. Steele
University of Wisconsin-Madison
Flavor chemistry and sensory analysis
John H. Thorngate III
University
of California-Davis
Food
engineering
Daryl B. Lund
University of Wisconsin-Madison
Food
lipids and flavors
David B. Win
Ohio State University
Food
proteins/food chemistry
Rickey Y. Yada
University of Guelph
Health and disease
Seppo Salminen
University of Turku, Finland
Nutrition and nutraceuticals
Mark Dreher
Mead Johnson Nutritionals
Phase transition/food microstructure
Richard W. Hartel
University of
Wisconsin-Madison
Processing and preservation
Gustavo V. Barbosa-Canovas
Washington
State University-Pullman
Safety and toxicology
Sanford Miller
University of Texas-Austin
1. Flavor Research: Principles and Techniques,
R, Teramshi, I Horn-
stein, P. Issenberg, and E. L Wick
2
Principles of Enzymology for the Food Sciences,
John R Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen
R
Fennema, William D Powne, and Elmer H. Marth
4.
Principles of Food Science
Part I Food Chemistry,
edited by Owen R. Fennema
Part II Physical Methods of Food Preservation,
Marcus Karel, Owen
R Fennema, and Daryl B. Lund
5. Food Emulsions,
edited by Stig E. Fnberg
6. Nutritional and Safety Aspects of Food Processing,
edited by Steven
R. Tannenbaum
7
Flavor Research' Recent Advances,
edited by R. Teranishi, Robert A.
Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology,
edited by Israel
Saguy
Copyright
#
2003 by Marcel Dekker, Inc. All Rights Reserved.
9. Handbook of Tropical Foods,
edited by Harvey T. Chan
10. Antimicrobials in Foods,
edited by Alfred Larry Branen and P. Michael
Davidson
11. Food Constituents and Food Residues: Their Chromatographic
Determination,
edited by James F. Lawrence
12. Aspartame: Physiology and Biochemistry,
edited by Lewis D. Stegink
and L. J. Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects,
edited by Lawrence J. Machlin
14. Starch Conversion Technology,
edited by G. M. A. van Beynum and J.
A. Roels
15. Food Chemistry: Second Edition, Revised and Expanded,
edited by
Owen R. Fennema
16 Sensory Evaluation of Food: Statistical Methods and Procedures,
Mi-
chael O'Mahony
17. Alternative Sweeteners,
edited by Lyn O'Brien Nabors and Robert C.
Gelardi
18. Citrus Fruits and Their Products: Analysis and Technology, S.
V. Ting
and Russell L. Rouseff
19. Engineering Properties of Foods,
edited by M. A. Rao and S. S. H.
Rizvi
20. Umami. A Basic Taste,
edited by Yojiro Kawamura and Morley R.
Kare
21. Food Biotechnology,
edited by Dietrich Knorr
22. Food Texture: Instrumental and Sensory Measurement,
edited by
Howard R. Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease,
John E.
Kinsella
24. Postharvest Physiology of Vegetables,
edited by J. Weichmann
25. Handbook of Dietary Fiber: An Applied Approach,
Mark L. Dreher
26. Food Toxicology, Parts A and B, Jose
M. Concon
27.
Modern Carbohydrate Chemistry,
Roger W. Binkley
28. Trace Minerals in Foods,
edited by Kenneth T. Smith
29. Protein Quality and the Effects of Processing,
edited by R. Dixon
Phillips and John W. Finley
30. Adulteration of Fruit Juice Beverages,
edited by Steven Nagy, John A.
Attaway, and Martha E. Rhodes
31. Foodborne Bacterial Pathogens,
edited by Michael P. Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition,
edited by
Ruth H. Matthews
33. Industrialization of Indigenous Fermented Foods, edited
by Keith H.
Stemkraus
34. International Food Regulation Handbook: Policy • Science • Law,
edited by Roger D. Middlekauff and Philippe Shubik
35. Food Additives,
edited by A. Larry Branen, P. Michael Davidson, and
Seppo Salmmen
36. Safety of Irradiated Foods,
J. F Diehl
Copyright
#
2003 by Marcel Dekker, Inc. All Rights Reserved.
37 Omega-3 Fatty Acids in Health and Disease,
edited by Robert S. Lees
and Marcus Karel
38. Food Emulsions: Second Edition, Revised and Expanded,
edited by
Kare Larsson and Stig E. Friberg
39. Seafood: Effects of Technology on Nutrition,
George M. Pigott and
Barbee W. Tucker
40. Handbook of Vitamins. Second Edition, Revised and Expanded,
edited by Lawrence J. Machlin
41. Handbook of Cereal Science and Technology,
Klaus J. Lorenz and
Karel Kulp
42. Food Processing Operations and Scale-Up,
Kenneth J. Valentas,
Leon Levine, and J. Peter Clark
43 Fish Quality Control by Computer Vision,
edited by L F, Pau and R.
Olafsson
44 Volatile Compounds in Foods and Beverages,
edited by Henk Maarse
45. Instrumental Methods for Quality Assurance in Foods,
edited by
Daniel Y. C Fung and Richard F. Matthews
46.
Listena,
Listenosis, and Food Safety,
Elliot T Ryser and Elmer H,
Marth
47 Acesulfame-K,
edited by D. G. Mayer and F. H. Kemper
48 Alternative Sweeteners: Second Edition, Revised and Expanded,
ed-
ited by Lyn O'Brien Nabors and Robert C. Gelardi
49 Food Extrusion Science and Technology,
edited by Jozef L Kokini,
Chi-Tang Ho, and Mukund V. Karwe
50 Surimi Technology,
edited by Tyre C. Lamer and Chong M. Lee
51 Handbook of Food Engineering,
edited by Dennis R Heldman and
Daryl B. Lund
52.
Food Analysis by HPLC,
edited by Leo M. L Nollet
53. Fatty Acids in Foods and Their Health Implications,
edited by Ching
Kuang Chow
54.
Clostndium botulinum
Ecology and Control in Foods,
edited by
Andreas H. W. Hauschild and Karen L Dodds
55. Cereals in Breadmakmg' A Molecular Colloidal
Approach,
Ann-Charlotte Eliasson and Kare Larsson
56. Low-Calorie Foods Handbook,
edited by Aaron M. Altschul
57 Antimicrobials in Foods' Second Edition, Revised and Expanded,
edited by P. Michael Davidson and Alfred Larry Branen
58. Lactic Acid Bacteria,
edited by Seppo Salminen and Atte von Wright
59 Rice Science and Technology,
edited by Wayne E Marshall and
James I. Wadsworth
60. Food Biosensor Analysis,
edited by Gabnele Wagner and George G.
Guilbault
61. Principles of Enzymology for the Food Sciences Second Edition,
John
R. Whitaker
62. Carbohydrate Polyesters as Fat Substitutes,
edited by Casimir C
Akoh and Barry G. Swanson
63. Engineering Properties of Foods: Second Edition, Revised and
Expanded,
edited by M A Rao and S. S. H. RIZVI
Copyright
#
2003 by Marcel Dekker, Inc. All Rights Reserved.

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