Yeast Fermentation Handbook

Author : Harmony Sage
Publisher : Sourcebooks, Inc.
Page : 291 pages
File Size : 43,8 Mb
Release : 2019-11-05
Category : Cooking
ISBN : 9781641526753

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Yeast Fermentation Handbook by Harmony Sage Pdf

Up your brewing and baking game—master the art of yeast fermentation Creating a frosty beer or warm loaf requires a perfect blend of art and science—and it all starts with yeast fermentation. From the ins and outs of how yeast functions to hands-on sourdough starters, this guide gives you the confidence to take your beer and bread making to the next level. Featuring profiles and best practices for a variety of strains, this fermentation guide shows you exactly what this tangy microorganism is doing for your bread and beer, as well as step-by-step experiments for imaginative creations of your own. The Yeast Fermentation Handbook includes: An age-old microbe—Discover the history and life cycles of yeast and how to create the perfect habitat for fermentation. Diversity of cultures—Cultivate your own starters with projects on strain isolation, capturing wild yeast, and more. Flavor fingerprints—Try out classic recipes for Belgian witbiers, poolish baguettes, and beyond. A world of beer and bread await you—which will you ferment next?

Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 672 pages
File Size : 47,7 Mb
Release : 2011-10-01
Category : Electronic
ISBN : 9788178331379

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Handbook on Fermented Foods and Chemicals by NPCS Board of Consultants & Engineers Pdf

Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.

Author : Karel Kulp,Klaus Lorenz
Publisher : CRC Press
Page : 336 pages
File Size : 47,9 Mb
Release : 2003-05-20
Category : Technology & Engineering
ISBN : 9780203911884

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Handbook of Dough Fermentations by Karel Kulp,Klaus Lorenz Pdf

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.

Author : Chris White,Jamil Zainasheff
Publisher : Brewers Publications
Page : 325 pages
File Size : 54,9 Mb
Release : 2010-02-01
Category : Cooking
ISBN : 9781938469060

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Yeast by Chris White,Jamil Zainasheff Pdf

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Author : Tibor Deak
Publisher : CRC Press
Page : 352 pages
File Size : 45,6 Mb
Release : 2007-11-16
Category : Technology & Engineering
ISBN : 142004494X

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Handbook of Food Spoilage Yeasts, Second Edition by Tibor Deak Pdf

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.

Author : Albert Klocker
Publisher : Unknown
Page : 476 pages
File Size : 46,5 Mb
Release : 1903
Category : Brewing
ISBN : NYPL:33433069102857

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Fermentation Organisms; a Laboratory Handbook by Albert Klocker Pdf

Author : Marco Gobbetti,Michael Gänzle
Publisher : Springer Nature
Page : 400 pages
File Size : 50,8 Mb
Release : 2023-04-24
Category : Technology & Engineering
ISBN : 9783031230844

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Handbook on Sourdough Biotechnology by Marco Gobbetti,Michael Gänzle Pdf

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Author : Branden Byers
Publisher : Simon and Schuster
Page : 192 pages
File Size : 40,5 Mb
Release : 2014-06-06
Category : Cooking
ISBN : 9781440573675

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The Everyday Fermentation Handbook by Branden Byers Pdf

Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Author : Rachel de Thample
Publisher : Bloomsbury Publishing
Page : 366 pages
File Size : 41,7 Mb
Release : 2020-09-03
Category : Cooking
ISBN : 9781526612502

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Fermentation by Rachel de Thample Pdf

Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen. There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.

Author : Charles W. Bamforth,Robert Edwin Ward
Publisher : Oxford Handbooks
Page : 833 pages
File Size : 43,7 Mb
Release : 2014
Category : Science
ISBN : 9780199742707

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The Oxford Handbook of Food Fermentations by Charles W. Bamforth,Robert Edwin Ward Pdf

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Author : William Hardwick
Publisher : CRC Press
Page : 734 pages
File Size : 51,8 Mb
Release : 1994-11-15
Category : Technology & Engineering
ISBN : 0849390354

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Handbook of Brewing by William Hardwick Pdf

Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

Author : Graham G. Stewart
Publisher : Springer
Page : 423 pages
File Size : 53,6 Mb
Release : 2018-01-04
Category : Science
ISBN : 9783319691268

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Brewing and Distilling Yeasts by Graham G. Stewart Pdf

This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 1104 pages
File Size : 53,6 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 9780824751227

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Handbook of Food and Beverage Fermentation Technology by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield Pdf

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Author : Hans Michael Eßlinger
Publisher : John Wiley & Sons
Page : 778 pages
File Size : 48,8 Mb
Release : 2009-04-22
Category : Technology & Engineering
ISBN : 9783527623495

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Handbook of Brewing by Hans Michael Eßlinger Pdf

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Author : Graham G. Stewart,Fergus G. Priest
Publisher : CRC Press
Page : 871 pages
File Size : 44,8 Mb
Release : 2006-02-22
Category : Technology & Engineering
ISBN : 9781420015171

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Handbook of Brewing, Second Edition by Graham G. Stewart,Fergus G. Priest Pdf

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.