... a useful resource for anybody engaged in the manufacture and development offlatbread.Food Technology. This comprehensive reference provides a completeovervi... » 

... a useful resource for anybody engaged in the manufacture and development offlatbread.Food Technology. This comprehensive reference provides a completeoverview of flat bread the most widely consumed bread type in the world. Itbrings together indepth knowledge of the technology of flat bread productioncovering a wide range of topics from the historic background of wheat cornrye rice barley sorghum and millet cultivation to advanced research findingson flat bread technology. The author a leading expert in the field introducesa wealth of detailed information on flat bread technology including specificingredients formulations production techniques equipment requirementsquality assessment and shelf life of the final product . Both single and doublelayered products are explored providing developers with a thoroughunderstanding of flat bread products from around the world and the opportunityto expand existing product lines. Special features of the text includeprocessing methods of over 45 types of flat breads including pizza pita cornand wheat flour tortillas foccacia matzo rye breads dosai and injeratheory and practice of sourdough production technology of synthetic andnaturally occurring emulsifiers and their applications in food and flat breadindustries and a multitude of illustrations of breads and processing stepsnames and addresses of over 90 suppliers of ingredients and machinery used inthe production of flat breads in United States and Canada. Flat BreadTechnology is a welcome and invaluable resource to all those interested in thetechnical scientific and historical background of flat breads from thebreeders of wheat and other cereal grains to technical personnel and suppliersof ingredients to milling and baking companies. It will also serve as anexcellent guide to students attending baking schools and cereal and foodinstitutions. «