Flat Bread Technology

Quality characteristics of parental lines of wheat mapping populations

“…Besides the production of pasta, durum wheat bread-making is an established tradition in Southern Italy and in Mediterranean countries (Qaroni 1996, Pasqualone 2012). Apart the above cited few cases, characterized by extremely low GI values, the majority of the whole meals tested appeared to be able to ensure good bread-making performances.…”

“…In addition, carotenoids increase the nutritional value (Garcia-Casal 2006). Similarly, when semolina is used in bread-making, as usually made in Southern Italy (Pasqualone 2012) and in Mediterranean countries (Qaroni 1996), its pigments confer a distinctive and appreciated yellowish tone to bread crumb (Pasqualone et al 2004(Pasqualone et al , 2007. Undesired color alterations, mainly browning, can derive from Maillard's reaction or enzymatic activity.…”

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

“…Bazlama and yufka are two types of flat bread; bazlama is different from yufka because it is leavened and thicker and also have smaller diameter and shorter shelf life. Qarooni (1996) classified flat breads into two groups as single layered and double layered (pita, baladi, etc. ), also single layered flat breads is consisted of two class as leavened (lavas, pide, barbari etc.)…”

“…Wheat germ and bran substitution in flour is important to make flat bread processes especially dough rheology and sheeting of flat bread. The flat bread quality improves with flour extraction rate up to an optimum level of 82%, and also particle size of wheat bran is important paramater, therefore finest bran particles gave superior softness and smoother crust of flat bread (Qarooni, 1996). Wheat bran, a by-product of dry milling of wheat grains for the production of white flour, is an important source of vitamins, good quality proteins (albumins and globulins) minerals (Ca, Fe, Zn, etc.…”

Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum)

“…Tabela 10 -Medida média da cor da casca e do miolo dos pães com diferentes concentrações de linhaça, expressas pelo Croma (C) A temperatura de assamento para a maioria dos pães oscila entre 190 e 250ºC, exceto os "flat bread" (pão sírio, pita, chapati, paratha, ataif, incluindo pizzas e esfihas) que podem ser assados em temperaturas superiores a 300ºC (QAROONI, 1996). No centro do miolo, a temperatura atinge cerca de 98ºC.…”