Flat bread is simple bread made from flattened dough of flour, water, salt, yeast and other
optional ingredients. The manufacture of flat bread necessitates special characteristics in …

The nutritional, economic, and social value of bread as a staple food commodity leads to the
interest in optimizing its production and extending its shelf life through the enhancement of …

Two types of flat bread (thin and thick) were produced from straight‐grade flour by the
traditional straight dough (SD) and sponge and dough (SPD) methods using 50 and 60 …

This study was designed for improving nutritional value of Mediterranean flat bread (MFB) by
adding different lupin flour (LF) levels (0%, 5%, 10%, 15% and 20%). Chemical (moisture …

Arabic bread (AB) is the most common type of bread that consumed in the Middle East
countries. It is prepared from white wheat flour which considered to have a low nutritive …

Arabic flat bread (AFB) is one type of bread that is consumed in most of the Middle East
countries. It is usually prepared from wheat (Triticum aestivum) flour. However, it is low in its …

Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and
gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of …

Two techniques, ie, the climbing film, natural circulation evaporator and the double jacketed
open pan evaporator, were used to concentrate the acidic whey. The unconcentrated (raw) …

Background and objectives Extensive research studies worldwide have discussed and
analyzed the sourdough nutritional, chemical, and biotechnological aspects of western types …

Thick kmaj is a flat bread type known in the west as pita bread that promotes the use of
composite flour from inexpensive sources with high protein content to substitute wheat flour …