Flat Bread Technology

Jalal Qarooni (Autor)

Buch | Softcover

208 Seiten

2011 | Softcover reprint of the original 1st ed. 1996
Springer-Verlag New York Inc.
978-1-4612-8498-7 (ISBN)

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... 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 bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

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.

Zusatzinfo	XIV, 208 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4612-8498-8 / 1461284988
ISBN-13	978-1-4612-8498-7 / 9781461284987
Zustand	Neuware