Omslagsbillede

Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of b...

Fuld beskrivelse

Saved in:
Bibliografiske detaljer
Institution som forfatter: SpringerLink (Online service)
Andre forfattere: Garcia-Vaquero, Marco (Editor), Pastor, Kristian (Editor), Orhun, Gul Ebru (Editor), McElhatton, Anna (Editor), Rocha, João Miguel F. (Editor)
Format: Electronisk eBog
Sprog:engelsk
Udgivet: Cham : Springer International Publishing : Imprint: Springer, 2023.
Udgivelse:1st ed. 2023.
Fag:
Food > Microbiology.
Food science.
Cultural property.
Food Microbiology.
Food Science.
Food Studies.
Cultural Heritage.
Online adgang:https://doi.org/10.1007/978-3-031-23352-4
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
Indholdsfortegnelse:
  • Chapter 1. The fundamentals of bread making: the science of fermentation
  • Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania)
  • Chapter 3. Traditional breads in Bulgaria
  • Chapter 4. Traditional Croatian breads, the “Peka”
  • Chapter 5. Traditional breads from Cyprus, the “Arkatena”
  • Chapter 6. Traditional breads from France
  • Chapter 7. Traditional breads from Germany
  • Chapter 8. Traditional Greek fermented bread, the “Eftazymo”
  • Chapter 9. Traditional Hungarian sourdough
  • Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac”
  • Chapter 11. Traditional Italian breads
  • Chapter 12. Traditional Latvian sourdough rye bread
  • Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija”
  • Chapter 14. Traditional Norwegian breads
  • Chapter 15. Traditional Polish Breads
  • Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde”
  • Chapter 17. Traditional Festive Romanian EasterBread, the “Pasca”
  • Chapter 18. Traditional Serbian bread, the “CIPOVKA”
  • Chapter 19. Traditional breads from Spain
  • Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’”
  • Chapter 21. Traditional Ukranian bread making.

Lignende værker