Bread-making with natural yeast

Glossary of knowledge

by Philippe Roussel (editorial coordination), Bernard Onno (editorial coordination), Elisa Michel (editorial coordination), Delphine Sicard (editorial coordination)
Collection: Hors collection
june 2020

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DOI : 10.35690/978-2-7592-3167-6

For the first time, farmers, bakers and scientists are pooling their knowledge and know-how on the manufacture of bread, especially bread-making with natural yeast. Concise, practical and with a wealth of illustrations, the reader can peruse 176 entries in the glossary. It fits more broadly into a desire to promote the biodiversity, preserve craft practices and champion a sustainable food system.

Remerciements

Avant-propos
De la démarche participative à la construction d’un glossaire
Le contexte de l’étude
Démarche de coconstruction de connaissances
Méthodologie de conception et rédaction du glossaire

Introduction
L’alchimie du pain
Diversité des pratiques
« Observer » le quotidien du boulanger
Complexité des représentations et des savoirs

Glossaire
Acides organiques
Acide phytique
Acidité
Activité
Activité d’un levain
Activité de fermentation ou fermentative, fermentaire
Activité de l’eau
Activité enzymatique
Activité microbienne d’un levain
Albumen

Bibliographie
Participants au projet BAKERY

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Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Hors collection

Published: 1 june 2020

EAN13 eBook: 9782759231676

EAN13 eBook [ePub]: 9782759231683

Pages count eBook: 100

Interior: Colour

Reference eBook: 02733NUM

Reference eBook [ePub]: 02733EPB

Size: 7,1 Mo (ePub)