Flat bread technology

213 Pages·1996·22.63 MB·English

by  Jalal Qarooni (auth.)

FLAT
BREAD
TECHNOLOGY
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Copyright © 1996
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I 23456789 10 XXX 01 00 99 97 96
Library of Congress Cataloging-in-Publication Data
Qarooni,lalal
Flat bread technology / lalal Qarooni
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-1-4612-8498-7 e-ISBN-13: 978-1-4613-1175-1
001: 10.1007/978-1-4613-1175-1
I. Bread. 2.Cookery, International. I. Title.
TX769.Q27 1996
641.8'15-dc20 95-44918
CIP
British Library Cataloguing in Publication Data available
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This book is dedicated to the
farmers, millers, and bakers of the world
Contents
Dedication v
Preface xiii
CHAPTER 1
Cereal Grains in Flat Bread Production 1
Introduction 1
Wheat 2
Corn 5
Rye 7
Barley 10
Sorghum 11
Pearl Millet 12
Rice 13
References 16
CHAPTER 2
Cereal Milling and Flour Production
for Flat Breads 19
Introduction and Historical Background 19
Wheat Milling and Flour Extraction 20
viii Flat Bread Technology
Effect of Wheat Milling Variables on Flour and Flat
Bread Quality 22
Corn Milling to Flour and Masa Production 28
Production of Masa (Corn Dough) 29
Production of Rye, Sorghum, Millet, Barley, and
Rice Flour 30
Rye Milling 30
Barley Milling 32
Sorghum and Millet Milling 33
Rice Milling 33
References 34
CHAPTER 3
Properties and Functions of Sourdough and
Noncereal Ingredients in Flat
Bread Production 37
Introduction 37
Sourdough and Leavening Agents 37
Organisms Involved in Food Fermention 39
Bacteria 39
The Tribe Streptococceae 39
The Tribe Lactobacillacilleae 41
The Family Propionibacteriaceae 42
Yeast 42
Mold 42
The Functionality of Microorganisms in Sourdough
Bread Production 43
Sourdough in Flat Bread Production 44
Technology of Sourdough Production 44
Shortening 49
Emulsifiers 51
Definition and Classification of Emulsifiers 52
Surface-Active Emulsifiers 53
Naturally Occurring Materials 57
Legumes 60
Potato flour 62
References 62
Contents ix
CHAPTER 4
Flat Breads 67
Introduction 67
Classification and Processing of Flat Breads 68
Dough-Based, Single-Layered Flat Breads 72
Arepa and Corn Tortilla 72
Barbari Bread 75
BaUaw 78
Bazlama 78
Candy Bread 78
CiabaUa 80
Chapati 80
English Muffins 81
Focaccia (Boboli) 82
Gomme 83
Hillalla 83
Kalachi 83
Khobz EI-Daar 84
Korsan 84
Lao Bing 86
Lavash 86
Malouge 86
Matlowa 87
Matzo 87
Meat Bread 87
Moroccan Whole Wheat Bread 87
Paratha 88
Pizza and Pizza Crust 88
The Pressing (Stamping) Method 90
The Sheeting and Die-Cut Method 92
Purl 93
Rice Bread (Lakoy) 93
Rye Flat Bread 94
Saiki 97
Samoli 98
Sangak 98
Shamsy or Sunny Bread 99
Tanoor Bread 99
x Flat Bread Technology
Tamees 101
Terabelsi 101
Tortillas (Wheat Flour) 10 1
Tortilla de Harina 106
Yufka 106
Batter-Based Flat Breads (Leavened) 106
Blintzes 107
Crepes 107
Crumpets or Pikelets 108
Dosai 109
Injera 109
Kisra 112
Pancakes and Waffles 112
Quesadella 112
Rogag 115
References 115
CHAPTER 5
Double-Layered Flat Breads 121
Arabic (Pita) Bread 121
Dough Mixing 123
Bulk Fermentation 126
Intermediate Proofing 127
Dough Sheeting 128
Final Proofing 130
Baking 132
Cooling and Packaging 136
Baladi Bread 137
References 139
CHAPTER 6
Quality of Flat Breads 141
Quality Requirement of Flat Breads 141
Quality Assessment of Flat Breads 142
Flour Quality Requirement for Flat Breads 146
Contents xi
Comparison of Flat Bread Quality Prepared in a Laboratory
and Commercial Bakery 150
Shelf Life of Flat Bread 151
References 156
Appendices
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 IlIA 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 Oxidixing 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