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

An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan,...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Foods
المؤلفون الرئيسيون:	Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2022-08-01
الموضوعات:	flat bread flour quality traditional bread ethnic food baking system vertical oven
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/11/15/2326

مواد مشابهة

Properties of Flour used in Flat Bread (Gaziantep pita) Production
حسب: Hatice Pekmez
منشور في: (2019-02-01)

Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review
حسب: A. S. M. Ammar, وآخرون
منشور في: (2025-02-01)

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
حسب: Idrees Ahmed Wani, وآخرون
منشور في: (2016-12-01)

ABOUT THE POSSIBILITY OF MODIFYING THE RECIPE OF "FITNESS" BUCKWHEAT BREAD BY USING WALNUT FLOUR
حسب: N. L. Naumova, وآخرون
منشور في: (2022-08-01)

Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
حسب: M. Hrušková, وآخرون
منشور في: (2003-04-01)

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties
حسب: H. Karpyk, وآخرون
منشور في: (2024-04-01)

EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES
حسب: BANTEA-ZAGAREANU, Valentina
منشور في: (2023-03-01)

Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread
حسب: Remal Mansoor, وآخرون
منشور في: (2021-06-01)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
حسب: Anna Czubaszek, وآخرون
منشور في: (2022-03-01)

Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours
حسب: Borufan Itefa Achalu, وآخرون
منشور في: (2025-12-01)

Microwave-Convective Processing of Whipped Bread: Mathematical Modeling
حسب: Anatoly A. Khvostov, وآخرون
منشور في: (2024-03-01)

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method
حسب: Angelika Bieniek, وآخرون
منشور في: (2024-08-01)

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
حسب: Jawed Aslam, وآخرون
منشور في: (2023-09-01)

Peculiarities of using steam-convection oven for production of bakery products
حسب: Markova Y., وآخرون
منشور في: (2018-05-01)

The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties
حسب: Francesca Vurro, وآخرون
منشور في: (2022-09-01)

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize
حسب: Navjot Kaur, وآخرون
منشور في: (2022-11-01)

INFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREAD
حسب: A. I. IZTAYEV, وآخرون
منشور في: (2022-06-01)

The Effect of Inulin Addition on Rice Dough and Bread Characteristics
حسب: Iva Burešová, وآخرون
منشور في: (2024-03-01)

Effect of powdery mildew attack on quality parameters and experimental bread baking of wheat
حسب: Vesna SAMOBOR, وآخرون
منشور في: (2006-09-01)

Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
حسب: Gazibeg O. Magomedov, وآخرون
منشور في: (2022-10-01)

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
حسب: Vladimir S. Popov, وآخرون
منشور في: (2009-10-01)

Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads
حسب: WEI Yi-min
منشور في: (2025-03-01)

PARAMETER ESTIMATION IN BREAD BAKING MODEL
حسب: Hadiyanto Hadiyanto, وآخرون
منشور في: (2012-05-01)

Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread
حسب: Zahra Sheikholeslami, وآخرون
منشور في: (2017-02-01)

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
حسب: Tianyi Xia, وآخرون
منشور في: (2022-10-01)

THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD
حسب: Solodnikov S.Y., وآخرون
منشور في: (2016-09-01)

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
حسب: Adriana PĂUCEAN, وآخرون
منشور في: (2018-05-01)

A Case Study on Minerals Accumulation in Grains and Flours of Bread Wheat Fertilized with ZnSO<sub>4</sub> and Tecnifol Zinc
حسب: Inês Carmo Luís, وآخرون
منشور في: (2022-02-01)

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread
حسب: WANG Xin-yu, وآخرون
منشور في: (2021-03-01)

Determination of Potassium Bromate in Bread Brands in Sulaimani City, Kurdistan-Iraq
حسب: Abdullah Ahmed Hama, وآخرون
منشور في: (2022-05-01)

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
حسب: Angelika Bieniek, وآخرون
منشور في: (2024-02-01)

Effect of malt flour addition on the rheological properties of wheat fermented dough
حسب: M. Hrušková, وآخرون
منشور في: (2003-12-01)

Physicochemical characteristics and flourgraph properties of wheat varieties (Triticum aestivum L.) used in flat bread (Gaziantep pita)
حسب: Hatice Pekmez
منشور في: (2018-01-01)

Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
حسب: Jan Bedrníček, وآخرون
منشور في: (2022-10-01)

Comparative analysis of the quality indicators of bread made of composite flour using ozonated water
حسب: S. T. Azimova, وآخرون
منشور في: (2022-09-01)

Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges
حسب: Samira Beikzadeh, وآخرون
منشور في: (2025-12-01)

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
حسب: Mohamed Saleh Alamri, وآخرون
منشور في: (2022-02-01)

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements
حسب: Saeed Hamid Saeed Omer, وآخرون
منشور في: (2023-11-01)

Correlations between chemical and certain rheological quality parameters of wheat flour and bread
حسب: Nataša Lakić-Karalić, وآخرون
منشور في: (2021-12-01)

Breadmaking and protein characteristics of wheat (<i>Triticum aestivum</i> L<i>.</i>) genotypes tolerant against drought and heat in Algeria
حسب: Hamida Mahroug, وآخرون
منشور في: (2024-05-01)