Flat Bread Technology / Edition 1

Flat Bread Technology / Edition 1

by Jalal Qarooni
     
 

ISBN-10: 0412081113

ISBN-13: 9780412081118

Pub. Date: 11/30/1996

Publisher: Springer US

This comprehensive reference provides a complete overview of flat brea d, the most widely consumed bread type in the world. It brings togethe r in-depth knowledge of the technology of flat bread production coveri ng a wide range of topics, from the historic background of wheat, corn , rye, rice, barley, sorghum and millet cultivation to advanced resear ch findings

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Overview

This comprehensive reference provides a complete overview of flat brea d, the most widely consumed bread type in the world. It brings togethe r in-depth knowledge of the technology of flat bread production coveri ng a wide range of topics, from the historic background of wheat, corn , rye, rice, barley, sorghum and millet cultivation to advanced resear ch findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread t echnology, including: specific ingredients, formulations, production t echniques, equipment requirements, quality assessment and shelf life o f the final product . Both single and double layered products are expl ored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines.

Product Details

ISBN-13:
9780412081118
Publisher:
Springer US
Publication date:
11/30/1996
Edition description:
1996
Pages:
208
Product dimensions:
5.98(w) x 9.02(h) x 0.03(d)

Table of Contents

Contents: Cereal Grains in Flat Bread Productions * Cereal Milling and Flour Production for Flat Breads * Properties and Functions of Sourdough and Non-Cereal Ingredients in Flat Bread Production * Flat Breads Double-Layered Flat Breads * Quality of Flat Breads

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