| 書目名稱 | Flat Bread Technology | | 編輯 | Jalal Qarooni | | 視頻video | http://file.papertrans.cn/345/344118/344118.mp4 | | 圖書封面 |  | | 描述 | ... a useful resource for anybody engaged in the manufactureand development of flatbread.‘-Food Technology. This comprehensivereference provides a complete overview of flat bread, the most widelyconsumed bread type in the world. It brings together in-depthknowledge of the technology of flat bread production covering a widerange of topics, from the historic background of wheat, corn, rye,rice, barley, sorghum and millet cultivation to advanced researchfindings on flat bread technology. The author, a leading expert inthe field, introduces a wealth of detailed information on flat breadtechnology, including: specific ingredients, formulations, productiontechniques, equipment requirements, quality assessment and shelf lifeof the final product . Both single and double layered products areexplored providing developers with a thorough understanding of flatbread products from around the world and the opportunity to expandexisting product lines. Special features of the text include:processing methods of over 45 types of flat breads, including pizza,pita, corn and wheat flour tortillas, foccacia, matzo, rye breads‘dosai and injera; theory and practice of sourdough production;technology of syn | | 出版日期 | Book 1996 | | 關(guān)鍵詞 | enzymes; food; food technology; grain; microorganism; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4613-1175-1 | | isbn_softcover | 978-1-4612-8498-7 | | isbn_ebook | 978-1-4613-1175-1 | | copyright | Chapman & Hall 1996 |
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