이노운,김창석,이지선
목차제Ⅰ부천연효모발효빵이론Chapter11제빵기초미생물학제1장기초미생물학1.미생물의명명법2.미생물의분류3.미생물의환경조건4.발효와부패제2장미생물의증식1.미생물?의배지2.미생물의영양3.미생물의증식곡선4.생균수측정제3장발효1.유기산발효2.알코올발효3.아미노산발효4.해당제4장효소1.탄수화물분해효소2.온도의영향3.pH의영향제5장효모1.효모의특징2.효모의형태3.효모의크기4.효모의증식과포자형성5.효모의구조6.빵효모의산업화7.천연효모발효빵의특징Chapter2제빵기초화학제1장탄화수소1.지방족탄화수소2.방향족탄화수소3.에스테르제2장탄수화물1.단당류2.소당류3.다당류4.갈변의원인제3장유기산1.구연산2.사과산3.주석산4.젖산5.초산6.호박산제4장유지1.지방산2.유지제품3.튀김용유지의선택제5장단백질1.아미노산2.단백질의분류3.단백질의기능4.글루텐의형성제Ⅱ부천연효모발효빵실습화이트사워종WhiteSourdoughstarter화이트사워종만들기CookingWhiteSourdoughStarter샌프란시스코사워도우브레드SanFranciscoSourdoughBread크랜베리스틱CranberryStick화이트사워식빵WhiteSourdoughTinBread라이브레드RyeHearthBread레즌누아PainauRaisinNoix호밀사워종RyeSourdoughstarter호밀사워종만들기CookingRyeSourdoughStarter호밀사워식빵RyeSourdoughTinBread펌퍼니클Pumpernickel팽드메테유PaindeMe′teil팽오크랜베리세이글PainauCranberrySeigle팽오누아세이글PainauNoixSeigle팽드깜빠뉴PaindeCampagne다크브레드DarkMultigrainsHearthBread통밀사워종WholeWheatSourdoughstarter통밀사워종만들기CookingWholeWheatSourdoughStarter하드롤HardRollHearthBread통밀빵WholeWheatTinBread통밀바게트WholeWheatBaguette통밀사워식빵WholeWheatSourdoughTinBread통밀소다브레드WholeWheatSodaBread사과종AppleStarter사과액종만들기CookingAppleLiquidStarter사과원종만들기CookingAppleFlourStarter모닝빵MorningRollBread소보로빵StreuselBread단팥빵RedbeanBread크림빵CreamBread버터롤빵ButterRollBread건포도종RaisinStarter건포도액종만들기CookingRaisinLiquidStarter건포도원종만들기CookingRaisinFlourStarter베이컨예삐BaconEpi건포도식빵RaisinTinBread베리·건포도깜빠뉴Berry·RaisinCampagne와인브레드WineBread무화과종FigStarter무화과액종만들기CookingFigLiquidStarter무화과원종만들기CookingFigFlourStarter무화과브레드FigsBread살구깜빠뉴ApricotsCampagne챠파티Chapatti해바라기씨포카치아SunflowerSeedsFocaccia블루베리종BlueberryStarter블루베리액종만들기CookingBlueberryLiquidStarter블루베리원종만들기CookingBlueberryFlourStarter블루베리베이글BlueberryBagel블루베리깜빠뉴BlueberryCampagne건자두·해바라기씨브레드Prune·SunflowerSeedsBread건살구·호박씨브레드DriedApricotsBread바질종BasilStarter바질액종만들기CookingBasilLiquidStarter바질원종만들기CookingBasilFlourStarter바질치아바타BasilCiabatta베이컨·토마토포카치아Bacon·TomatoFocaccia푸가스Fougasse로즈마리종RosemaryStarter로즈마리액종만들기CookingRosemaryLiquidStarter로즈마리원종만들기CookingRosemaryFlourStarter로즈마리치아바타RosemaryCiabatta양파·베이컨포카치아Onion·BaconFocaccia로즈마리빠네RosemaryPane
출판사서평천연효모발효빵의역사인류가빵을만들기시작한것은매우오래전부터이나,메소포타미아시대(B.C4000년)에는인류최초로소맥재배가시작되었으며,고대이집트시대(B.C1500년경)에는야생효모균을이용하여발효빵을제조하기시작했다고전해지고있다.유럽에제빵제조법이처음으로전파되기시작한시기는그리스시대(B.C1000년경)부터라고한다.건강한빵을알고먹자!효모가발견되기전에는밀가루에물만넣어만든딱딱한빵을먹었다.그러나효모가발견되면서발효에의해본...천연효모발효빵의역사인류가빵을만들기시작한것은매우오래전부터이나,메소포타미아시대(B.C4000년)에는인류최초로소맥재배가시작되었으며,고대이집트시대(B.C1500년경)에는야생효모균을이용하여발효빵을제조하기시작했다고전해지고있다.유럽에제빵제조법이처음으로전파되기시작한시기는그리스시대(B.C1000년경)부터라고한다.건강한빵을알고먹자!효모가발견되기전에는밀가루에물만넣어만든딱딱한빵을먹었다.그러나효모가발견되면서발효에의해본반죽의2배정도팽창된반죽을오븐에구워부드러운빵을제조하여먹을수있었다.국내에서는현재순수배양하여시판하고있는농축효모인Saccharomycescerevisiae균을사용하므로발효시간을30~60분으로표준화하여제빵제조기술에큰기여를하고있다.오늘날국내정세가빠르게변화하는글로벌시대를맞이하여표준화된빵만으로는경쟁력을높일수없다.따라서개성있는빵즉맛이독특하고깊은맛이있으며,향기도좋은빵을제조하기위해천연효모를이용한천연효모발효빵을찾는소비자들이날로늘고있다.이책은천연효모의종균을제조하고유지관리하는방법을학습하는것에중점을두어제Ⅰ부에서는천연효모발효빵의이론을제Ⅱ부에서는천연효모발효빵의실습으로크게이론과실습,두개의영역으로나누어구성하였다.어떤효모를사용하나요?일반적으로빵을만들때는발효력이강한단일종인효모를사용하여짧은시간에발효시키기때문에빵에서다소불쾌한향과퍼석퍼석한개성없는빵이만들어지는경우가많습니다.이책에서는이러한상업용효모를대신하여사과,포도,호밀,누룩등에서자라고있는천연효모종을이용하기때문에맛있고건강한빵을만들어먹을수있습니다.개성있는천연효모발효빵자연상태에서존재하는효모와여러가지유기산균에의해빵반죽을장시간발효시킴으로써우리몸에유익한유기산이다량포함되어있기때문에,빵에서유기산의특유한신맛과깊은맛이나는개성있는빵을만들어먹을수있습니다.
