Bread technology and sourdough technology

被引：137

作者：

Decock, P ^{[1
]}

Cappelle, S ^{[1
]}

机构：

[1] Puratos Grp, Groot Bijgaarden, Belgium

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 1-3期

关键词：

D O I：

10.1016/j.tifs.2004.04.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bakery industry has known a revolution over the past 150 years. The small artisan bakeries, which were present in every village, made place for high technological bakery industry. Industrial mono-production took over from the high variety bakeries as bread could be produced in a more efficient way. Productivity became the key of success. Different baking technologies were developed to answer better to new market demands. The main consequence of this evolution was a decreased interest for bread flavour through long fermentation processes. A trend has been observed for an increased demand for tastier bread as some artisan bakeries are still producing nowadays or for specialty breads from all over the world. A new business has been created through that demand for companies specialised in the production of stabilised sourdough products. Bakery industry was enabled to provide an answer to the market demand without investment in time, equipment, or extra labour cost.

引用

页码：113 / 120

页数：8