Contents:
Production of Masa Corn Dough. Sorghum and Millet Milling. Organisms Involved in Food Fermentation. Sourdough in Flat Bread Production. Definition and Classification of Emulsifiers. Classification and Processing of Flat Breads.
Quality of Flat Breads. Quality Assessment of Flat Breads. Flour quality Requirement for Flat Breads. Shelf Life of Flat Bread. Suppliers of Enzymes in the United States and Canada. Suppliers of Acidulants in the United States and Canada. Suppliers Address Phone and Fax Numbers. Box paratha pita pizza crust prepared protein Qarooni quality of Arabic reported rice flour Rooney round Rubenthaler salt samples sangak score Serna-Saldivar sheeted dough shortening sodium sorghum sour sourdough starch damage sugar Suppliers tanoor tanoor bread tearing quality texture thin tortillas water absorption wheat flour tortillas yeast.
Appearance of flat bread should be appealing with light brown spots spread evenly over its surface. The appearance score ranged from 5. It was observed from the response plots Figure 2a, b that with increase in baking temperature and baking time, appearance also increased, may be due to the formation of desired uniform light brown spots over the surface Rao et al.
The flavor score ranged from 6. It was found from the response plots Figure 3a, b that with an increase in baking temperature and baking time flavor also increased, thus indicating a better flavor rating during baking. Typically flat bread should have a little sweetish taste. The taste score ranged from 6.
It was found from the response plots Figure 4a, b that with an increase in baking temperature and baking time, taste also increased. Mouth feel should be pleasant with little chewiness. The score of mouth feel ranged from 6. It was observed from the response plots Figure 5a, b that with increase in baking temperature and baking time, mouth feel also increased. This may be due to an improvement in eating quality of flat bread during baking Rao et al. Over all acceptability determines the final acceptability of the product.
The overall acceptability score ranged from 6. It was observed from the response plots Figure 6a, b that with increase in baking temperature and baking time, overall acceptability also increased due to improvement in overall characteristics of flat bread. The shear value score ranged from 6. It was observed from the response plots Figure 7a, b that with increase in baking temperature and baking time, shear value also increased. It is because the hardness of flat bread samples increased with increasing baking temperature and baking time, perhaps as a result of high rate of water evaporation from the surface of the bread during the baking Ahlborn et al.
The moisture content of the flat bread samples ranged from It was observed from the response plots Figure 8a, b that with increase in temperature and time moisture content decreased. This could be due to the evaporation of water content in the dough during baking Peluola-Adeyemi et al. The numerical multi-response optimization technique of RSM was used to determine the optimum combination of baking temperature and baking time for the production of maize flat bread supplemented with ABF.
The desired goals for each independent variable and response were taken as: The optimized response values found were overall color 8.
The optimized solution satisfied all the constraints for the development of best quality maize flat bread supplemented with ABF. Different experimental runs were conducted to study the effect of process conditions viz baking temperature, baking time 1 and baking time 2 on quality characteristics of maize flat bread supplemented with ABF. All the responses were significantly affected by the process conditions. The response surface methodology was found to be successful in determining the optimum process conditions for the production of best quality flat bread with desirable properties of all the responses.
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a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete . Flat Bread Technology by Qarooni, Jalal () Hardcover on www.farmersmarketmusic.com * FREE* shipping on qualifying offers.
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Journal of Food Quality, 32 4 , This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Services on Demand Journal. Research Papers Development and parameter optimization of maize flat bread supplemented with asparagus bean flour.