Flat Bread Technology

Flat Bread Technology by Jalal Qarooni.

... 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...

Full description

Saved in:
Bibliographic Details
Main Author: Qarooni, Jalal (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1996.
Edition:1st ed. 1996.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
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.

Similar Items