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Quality of Flat Breads

  • Jalal Qarooni
Chapter
  • 246 Downloads

Abstract

The acceptability of a food product (bread in particular) to a group of people is subject to a number of factors. These include, among others, the affect of climate and geographical location, consumer’s age, and level of income. Flat breads, in general, (except dry, crisp flat breads of northern Europe) are rolled or bent to hold various types of food. Hence, the rolling ability (pliability) of these products is the most important factor in their acceptability. Arabic and baladi breads have two separate layers and are used to hold food in their cavities (pockets). Therefore, the formation of a pocket (separation of the two layers) is another important factor. Because flat breads are made from flour of high extraction rates, their color, texture, and chewability are affected directly by the levels of aleurone layer, bran, and germ in the flour. Therefore, in assessing the quality of flat bread, all these parameters should be closely examined.

Keywords

Bread Quality Potassium Sorbate Crumb Color Crust Color Starch Damage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • Jalal Qarooni
    • 1
  1. 1.HarrisburgUSA

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