Yeast aeration

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

This chapter provides practical information on the use of yeast for the confectioner, covering products such as fermented buns and fingers, brioche, baba and savarins, Danish and croissants and speciality continental fermented products. Although these products tend to lie in a grey area between cake and bread making, the market for them would appear to be on the increase.

Keywords

Bake Product Bread Making Standard Height Freeze Dough Fresh Yeast 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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