Short description
A reference on the technology of flat breads. This volume focuses on a range of topics, from the historic background of cereal cultivation to the advanced research finding of flat bread technology. It also explains the role of additives on their shelf life stability.
Long description
A reference on the technology of flat breads. This volume focuses on a range of topics, from the historic background of cereal cultivation to the advanced research finding of flat bread technology. Other topics include the composition of cereals and the quality of their flour, production of corn dough (masa), theory and practice of sourdough production, the technology of synthetic and naturally occurring emulsifiers and their application in food and flat bread industries. The book describes the processing methods of over 45 types of flat breads, including pizza, corn and wheat flour tortillas, lavash, khobz el-daar, matzo, barbari, chapati and Scandinavian flat breads. It explains the methods of assessing flat breads and the role of additives on their shelf life stability.