Flat Bread Technology / Edition 1

Flat Bread Technology / Edition 1

by Jalal Qarooni
     
 

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:
9.00(w) x 6.00(h) x 0.69(d)

Table of Contents

Dedication
Preface
Ch. 1Cereal Grains in Flat Bread Production1
Ch. 2Cereal Milling and Flour Production for Flat Breads19
Ch. 3Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production37
Ch. 4Flat Breads67
Ch. 5Double-Layered Flat Breads121
Ch. 6Quality of Flat Breads141
Appendix I: Formulation and Processing Steps of Selected Flat Breads159
Appendix II: Conversion of Common Units to International System of Units (SI)175
Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada177
Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada179
Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada181
Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada183
Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada185
Appendix IIIF: Suppliers of Enzymes in the United States and Canada187
Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada189
Appendix IIIH: Suppliers of Acidulants in the United States and Canada191
Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada193
Appendix V: Suppliers' Addresses, Phone and Fax Numbers195

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