The Large and Diverse Family of Mediterranean Flat Breads: A Database

Self Cite

Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.

Section: Introductionmentioning

confidence: 99%

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Vurro

Summo

Squeo

et al. 2022

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“…This slightly oval bread, with a length of 55 cm, was the largest sample collected. This size is quite common for breads baked on the sajj , a 70 cm large circular and convex metal griddle [ 49 ]. The breadth of lahoh Ariiqy was accompanied by a remarkable and uniform leanness (1.1 mm).…”

Section: Resultsmentioning

confidence: 99%

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Pasqualone

Vurro

Wolgamuth³

et al. 2023

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The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), at nine different households, to collect Somali and Yemeni flatbreads. The nutritional characteristics (12.47–15.94 g/100 g proteins, 2.47–4.11 g/100 g lipids) and the total phenolic compounds (5.02–7.11 mg gallic acid equivalents/g on dry matter) were influenced by the natural variability of manual food preparation, as well as variability in the recipes used. All the breads had a porous structure. Cell density varied from 22.4 to 57.4 cells/cm2 in the Somali flatbreads, reaching 145 cells/cm2 in the Yemeni flatbreads. Higher amounts of refined flour increased the pale color of the breads. The principal component analysis highlighted differences between Yemeni and Somali flatbreads, pointing out a certain variability within the latter, with two samples forming a separate subgroup.

Section: Introductionmentioning

confidence: 99%

“…Carasau bread (CB) or “pane carasau” is a typical and traditional food product from the island of Sardinia, Italy ( Figure 1 a) [ 1 ]. CB can be classified as a flat bread (FB), sharing several features with similar food products from the Mediterranean area [ 1 , 2 ]. CB is a circular bread, with a diameter ranging from 18 to 40 cm ( Figure 1 b), with a unique crisp texture and taste [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Macciò,

Melis,

Lodi

et al. 2023

Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter of the second pole, whereas the bound water weight fraction is more evident in the and parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature.