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From wheat to bread, the impact of yeast in baking, Like New Used, Free P&P i...

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eBay item number:386826384948
Last updated on 12 May, 2024 21:48:53 BSTView all revisionsView all revisions

Item specifics

Condition
Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ...
Book Title
From wheat to bread, the impact of yeast in baking
ISBN
9786203349788
Publication Year
2021
Type
Textbook
Format
Paperback
Language
English
Publication Name
From Wheat to Bread, the Impact of Yeast in Baking
Item Height
229mm
Author
Elisa Michel Delphine Sicard, Bernard Onno Philippe Roussel
Publisher
Our Knowledge Publishing
Item Width
152mm
Subject
Engineering & Technology
Item Weight
122g
Number of Pages
76 Pages

About this product

Product Information

This study is a product of the ANR Bakery research project. From a panel of 40 bakers, a selection of 4 types of sourdough, differentiated by the microbial diversity of the yeast and bacteria populations, was selected.The 4 bakers chosen on the specificity of their sourdoughs initiated 6 chef sourdoughs, during 3 weeks, in their work environment and with their practices, using 6 flours from a mixture of modern varieties and a mixture of varieties from ancient wheat populations, each cultivated in 3 different terroirs.The aim was to observe the effect of these factors (bakery, flour, terroir) on the characteristics of the leavens produced.From these master yeasts, all-point yeasts were prepared for the implementation of bread-making trials with a reference diagram using the flours of the study. The impact of these sourdoughs during bread-making and on the breads was characterised by observation of the properties of the dough and by measurements of acidity, gas production and the dosage of chemical components on the breads.Wheat and baking practices influence the activity of the yeast and the characteristics of the breads.

Product Identifiers

Publisher
Our Knowledge Publishing
ISBN-13
9786203349788
eBay Product ID (ePID)
18049037882

Product Key Features

Author
Elisa Michel Delphine Sicard, Bernard Onno Philippe Roussel
Publication Name
From Wheat to Bread, the Impact of Yeast in Baking
Format
Paperback
Language
English
Subject
Engineering & Technology
Publication Year
2021
Type
Textbook
Number of Pages
76 Pages

Dimensions

Item Height
229mm
Item Width
152mm
Item Weight
122g

Additional Product Features

Title_Author
Elisa Michel Delphine Sicard, Bernard Onno Philippe Roussel

Item description from the seller

Business seller information

Far Corner Europe Limited
Barbara Blake
19-20 Bourne Court
Southend Road
Woodford Green
Essex
IG8 8HD
United Kingdom
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:liamEmoc.secirpkoobtaerg@kusredroyabe
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