Flat Bread Technology
... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1996, 1996
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| Edition: | 1st ed. 1996 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Cereal Grains in Flat Bread Production
- Wheat
- Corn
- Rye
- Barley
- Sorghum
- Pearl Millet
- Rice
- References
- 2 Cereal Milling and Flour Production for Flat Breads
- and Historical Background
- Wheat Milling and Flour Extraction
- Effect of Wheat Milling Variables on Flour and Flat Bread Quality
- Corn Milling to Flour and Masa Production
- Production of Masa (Corn Dough)
- Production of Rye, Sorghum, Millet, Barley, and Rice Flour
- References
- 3 Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production
- Sourdough and Leavening Agents
- Organisms Involved in Food Fermention
- The Functionality of Microorganisms in Sourdough Bread Production
- Sourdough in Flat Bread Production
- Technology of Sourdough Production
- Shortening
- Emulsifiers
- Definition and Classification of Emulsifiers
- Surface-Active Emulsifiers
- Naturally Occurring Materials
- Legumes
- Potato flour
- References
- 4 Flat Breads
- Classification and Processing of Flat Breads
- Dough-Based, Single-Layered Flat Breads
- Batter-Based Flat Breads (Leavened)
- References
- 5 Double-Layered Flat Breads
- Arabic (Pita) Bread
- Baladi Bread
- References
- 6 Quality of Flat Breads
- Quality Requirement of Flat Breads
- Quality Assessment of Flat Breads
- Flour Quality Requirement for Flat Breads
- Comparison of Flat Bread Quality Prepared in a Laboratory and Commercial Bakery
- Shelf Life of Flat Bread
- References
- Appendices
- Appendix I Formulation and Processing Steps of Selected Flat Breads
- Appendix II Conversion of Common Units to International System of Units (SI)
- Appendix IIIA Suppliers of Leavening Agents in the United States and Canada
- Appendix HIB Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada
- Appendix IIIC Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada
- Appendix HID Suppliers of Oxidixing Agents in the United States and Canada
- Appendix HIE Suppliers of Reducing Agents in the United States and Canada
- Appendix IIIF Suppliers of Enzymes in the United States and Canada
- Appendix IIIG Suppliers of Mold Inhibitors in the United States and Canada
- Appendix IIIH Suppliers of Acidulants in the United States and Canada
- Appendix IV Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada
- Appendix V Suppliers’ Addresses, Phone and Fax Numbers