Flat Bread Technology / Edition 1

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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.

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Product Details

  • ISBN-13: 9780412081118
  • Publisher: Springer US
  • Publication date: 11/30/1996
  • Edition description: 1996
  • Edition number: 1
  • Pages: 208
  • Product dimensions: 9.00 (w) x 6.00 (h) x 0.69 (d)

Table of Contents

Ch. 1 Cereal Grains in Flat Bread Production 1
Ch. 2 Cereal Milling and Flour Production for Flat Breads 19
Ch. 3 Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production 37
Ch. 4 Flat Breads 67
Ch. 5 Double-Layered Flat Breads 121
Ch. 6 Quality of Flat Breads 141
Appendix I: Formulation and Processing Steps of Selected Flat Breads 159
Appendix II: Conversion of Common Units to International System of Units (SI) 175
Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada 177
Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada 179
Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada 181
Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada 183
Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada 185
Appendix IIIF: Suppliers of Enzymes in the United States and Canada 187
Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada 189
Appendix IIIH: Suppliers of Acidulants in the United States and Canada 191
Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada 193
Appendix V: Suppliers' Addresses, Phone and Fax Numbers 195
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