Example: stock market

FLAT BREADS Abstract - Bulgarian Journal of …

Bulgarian Journal of Agricultural Science, 15 (No 4) 2009, 298-306 Agricultural AcademyFLAT BREADSD. GOCMEN*, A. N. INKAYA and E. AYDINU ludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle-Bursa, TurkeyAbstractGOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. flat BREADS . Bulg. J. Agric. Sci., 15: 298-306 flat BREADS are produced most of the world. But some of them are made mostly by traditional methods inTurkey, Middle East and Northern African countries. flat BREADS are either one (single) layered or two (double)layered.

loss of quality because of more modest flour quality requirements (Qarooni et al., 1992). Barley has been successfully added into single layer flat breads includ-

Tags:

  Flat, Bread, Flat breads

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of FLAT BREADS Abstract - Bulgarian Journal of …

1 Bulgarian Journal of Agricultural Science, 15 (No 4) 2009, 298-306 Agricultural AcademyFLAT BREADSD. GOCMEN*, A. N. INKAYA and E. AYDINU ludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle-Bursa, TurkeyAbstractGOCMEN, D., A. N. INKAYA and E. AYDIN, 2009. flat BREADS . Bulg. J. Agric. Sci., 15: 298-306 flat BREADS are produced most of the world. But some of them are made mostly by traditional methods inTurkey, Middle East and Northern African countries. flat BREADS are either one (single) layered or two (double)layered.

2 Another two sub-groups for single layered flat BREADS are leavened or unleavened. Two layered flatbreds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones isthat they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients usedin flat bread production, production steps of flat bread , some flat BREADS produced all over the world and theproduction methods of the most common Turkish flat BREADS such as lavas, pide and words: flat bread , yufka, lavas, pide* Corresponding author.

3 BREADS are made throughout most of the are tortilla, chapati, pita, parotta, yufka,tandoori roti, sangak, balady, barbari, taftoon, lavas,ciabatta, baati, bafla, phulka, kulcha, gyro flat bread has highly different characteristicsrather than high volume pan bread . Some of these are(Coskuner et al., 1999):- They have lower specific volumes but high crustand crumb ratio than pan bread - The leavened flat BREADS have shorter fermenta-tion period in comparison to pan bread - They have different production conditions com-ing from higher baking temperature and shorter bak-ing (1996) defined flat BREADS in two groupsas one (single) layered or two (double) layered andhe made another two sub-groups for one (single) lay-ered flat bread as leavened and unleavened (risen bya process of yeast fermentation).

4 According to this;whereas barbari, gomme, lavas, tand r, pide, etc. areclassified as leavened one (single) layered flat bread ,yufka and parotta are classified as unleavened one(single) layered flat bread and Arabic (pita) and baladi,etc. are two layered flat baked flat BREADS are soft and elastic. Whenkept at room temperature they stale within few hoursand become hard and tough. For example; chapatisare generally prepared twice a day for lunch and din-ner, and unless eaten immediately after preparation,they stale rapidly and become difficult to chew (Shaliniand Laxmi, 2007).

5 Especially, dietary fibre uses in flat bread produc-tion as additive. High dietary fibre ingredients are bet-ter in flat BREADS than pan or hearth BREADS without298loss of quality because of more modest flour qualityrequirements (Qarooni et al., 1992). Barley has beensuccessfully added into single layer flat BREADS includ-ing chapatis (Sidhu et al., 1990) and Turkish bazlamabread (Basman and Koksel, 1999).Two-layer flat bread is widespread in Middle East-ern and North African countries (Paulley et al. 1998),and is becoming increasingly popular in western coun-tries.

6 Two-layer flat bread is commonly produced fromhigh extraction flour, making it likely to find wide-spread acceptance as a high dietary fibre food(Izydorrczyk et al., 2008). The bioavailability of zincin cereal depends on the presence or absence of cer-tain dietary factors such as fiber and phytate that ad-versely affect on the bioavailability of zinc (Franz etal., 1980). Human zinc deficiency is characterized byfailure to undergo the sexual development and growthspurt associated with puberty. However, lack of avail-able zinc may have other effects and may be one ofthe factors for lag of growth beginning in early child-hood in Iran (Khaniki, 2005).

7 When the phytate con-tent of bread is reduced by fermentation, Zn absorp-tion has been reported to increase (Navert et al.,1985).Chapathi, phulka, poori, South Indian parotta andNorth Indian parotta are the widely consumed tradi-tional products in the Indian subcontinent. These prod-ucts are becoming increasingly popular and are nor-mally consumed with adjuncts in house holds, indus-trial canteens, restaurants, etc. Protein supplementa-tion of traditional flat BREADS like South Indian parottahas great potential in improving the nutritive value ofthese commonly consumed items (Indrani et al.)

8 , 2007).Mainly Ingredients Used inFlat bread ProductionQuality of bread depends on firstly genetics ofwheat and its growing conditions, and secondly quan-tity and quality of raw materials used as well as bread -making methods (Elgun and Ertugay, 1995). Whatmakes the quality of bread is easily digestiable, hav-ing a delicious and fine aroma, and not easily crum-bling or staling characteristics (Ayd n, 1993).FlourFlat BREADS such as lavas, taftoon, barbari andsangak are generally produced from soft white wheatflours of higher extraction levels (Tavakolipour andKalbasi-Ashtari, 2007).

9 Generally flour which has anextraction rate of 80% or below is preferable in sev-eral flat bread types (Coskuner et al., 1999). Manystudies have been conducted about determining theappropriate soft wheat flour for flat bread produc-tion. In one of these studies, they determined that softwhite wheat is favourable to make baladi bread (Coskuner et al., 1999; Mutlu, 2003). In anotherstudy, researchers worked on finding out the appro-priate wheat of many types for Arabic bread which isdouble layered flat bread and concluded that breadwith finest characteristics can be obtained from hardwheat flour containing 10-12 % of protein and over6% of damaged starch (Qarooni et al.)

10 , 1987;Coskuner et al., 1999).It is stated that mixing durum wheat flour and In-dian wheat flour has raised the quality in Chapati pro-duction. In another research conducted, in compari-son to the ones made of bread wheat flour, Arabicbread made of durum wheat flour has a rather softertexture. In durum wheat there happens a more starchdamage than soft wheat flour by grinding process. Withhigh proportion of starch damage, water absorptionrises and it realizes high starch gelatinization and fi-nally the crumb becomes softer (Coskuner et al.


Related search queries