Flat Bread Technology or Frozen Assets

Flat Bread Technology

Author: 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 bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada.

Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from thebreeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

Table of Contents:

	Dedication
	Preface
Ch. 1	Cereal Grains in Flat Bread Production	1
Ch. 2	Cereal Milling and Flour Production for Flat Breads	19
Ch. 3	Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production	37
Ch. 4	Flat Breads	67
Ch. 5	Double-Layered Flat Breads	121
Ch. 6	Quality of Flat Breads	141
	Appendix I: Formulation and Processing Steps of Selected Flat Breads	159
	Appendix II: Conversion of Common Units to International System of Units (SI)	175
	Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada	177
	Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada	179
	Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada	181
	Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada	183
	Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada	185
	Appendix IIIF: Suppliers of Enzymes in the United States and Canada	187
	Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada	189
	Appendix IIIH: Suppliers of Acidulants in the United States and Canada	191
	Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada	193
	Appendix V: Suppliers' Addresses, Phone and Fax Numbers	195

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Deborah Taylor-Hough walks listeners through the methodology behind her revolutionary cooking method that allows home chefs to cook just one day, yet prepare enough meals for 30 days. Listeners will learn inside tips, hints, preparation ideas and planning strategies.