FLAT BREADS Abstract - Bulgarian Journal of (平面包抽象保加利亚杂志).pdf

FLAT BREADS Abstract - Bulgarian Journal of (平面包抽象保加利亚杂志).pdf

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FLAT BREADS Abstract - Bulgarian Journal of (平面包抽象保加利亚杂志)

298 Bulgarian Journal of Agricultural Science, 15 (No 4) 2009, 298-306 Agricultural Academy FLAT BREADS D. GOCMEN* A. N. INKAYA and E. AYDIN , Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle-Bursa, Turkey Abstract GOCMEN D A. N. INKAYA and E. AYDIN, 2009. Flat breads. Bulg. J. Agric. Sci., 15: 298-306 , ., Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka. Key words : flat bread, yufka, lavas, pide Introduction he made another two sub-groups for one (single) lay- ered flat bread as leavened and unleavened (risen by Flat breads are made throughout most of the world. a process of yeast fermentation). According to this; Examples are tortilla, chapati, pita, parotta, yufka, whereas barbari, gomme, lavas, tandýr, pide, etc. are tandoori roti, sangak, balady, barbari, taftoon, lavas, classified as leavened one (single) layered flat bread, ciabatta, baati, bafla, phulka, kulcha, gyro bread. yufka and parotta are classified as unleavened one Some flat bread has

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